Recipe for approx. 45 cookies
2 cups peanut butter
2 cups packed light-brown sugar
2 large eggs
2 teaspoons baking soda
1 cup thickly chopped peanuts (unsalted)
Extra chopped peanuts (for garnish)
1⁄2 cup heavy cream
1 cup bittersweet chocolate chips
Preheat your oven to 190oC.
Beat for 2 minutes in an electric mixer the peanut butter with the sugar, the eggs and baking soda until smooth and blended. Using a spoon stir in the chopped peanuts.
Spoon mixture using a tablespoon onto an ungreased baking sheet, leaving 4cm space between each cookie. Bake, one cooking sheet at a time, 10 minutes or until cookies are puffed and slightly golden.
Let the cookies cool completely before removing from baking sheet. When cooled arange them on a flat surface.
To prepare the ganache: Place the heavy cream in a small sauce pan and simmer for 3-4 minutes. Place the chocolate chips in a bowl and pour over them the hot cream. Stir until chocolate is melted and smooth. In a separate bowl place the extra chopped peanuts for garnish.
Take a cookie with your fingers and deep it, up to the middle, into the ganache and directly into the chopped peanuts to garnish it. Arrange onto a platter and let the chocolate to harden. Repeat the procedure for all cookies.
Keep the cookies in room temperature and serve at any time of the day. Enjoy!