Copycat Buckeye Brownie Cookies Are the Most Decadent Treat You've Ever Had

1. Preheat oven to 375°F. Line two cookie sheets with parchment paper. In a large bowl beat the 3/4 cup butter with a mixer on medium to high 30 seconds. Add granulated sugar and brown sugar; beat on medium, scraping bowl as needed, 2 minutes. Beat in eggs, egg yolk, 2 tsp. of the vanilla, and the coffee powder until combined. Beat in cocoa powder, baking soda, and the 1/2 tsp. salt until combined. Beat in flour.

2. Drop dough by 1/3-cup portions 3 inches apart on prepared cookie sheets. Flatten mounds to about 3/4 inch thick and 3-inch diameter.

3. Bake cookies until edges are just set and tops appear crackled, about 12 minutes. Let cool 2 minutes on cookie sheets. Remove; cool completely on wire racks.

4. For ganache, in a saucepan bring heavy cream just to boiling over medium-high; remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Remove from heat; cool 10 minutes.

5. In a medium bowl stir together peanut butter, powdered sugar, and remaining 2 Tbsp. butter, 1/4 tsp. vanilla, and pinch of salt until combined. Divide peanut butter mixture into 1 1/2-inch balls.

6. Top each cooled cookie with a peanut butter ball; press down gently to flatten to within 1/2 inch of cookie edge. Spoon ganache over peanut butter.

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