2 cups creamy peanut butter
2 cups packed light brown sugar
2 large eggs
2 tsp baking soda
1 cup coarsely chopped cocktail peanuts
1/2 cup heavy cream
1 cup bittersweet chocolate chips
- Heat over to 350*. Beat peanut butter, sugar, eggs, baking soda in large bowl with electric mixer 2 minutes or until smooth and blended. Stir in chopped peanuts.
- Drop level tablespoons 2 in. apart flat side down onto un-greased baking sheets. Bake one sheet at a time, 10 minutes or until cookies are puffed and slightly golden. Cool 5 minutes on baking sheet; remove to wire racks to cool completely.
- Ganache: Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let stand at room temperature.