Pre-heat oven to 375°

Place 3 tablespoon of sugar in a shallow bowl and set aside.

In a mixing bowl with an electric mixer, combine creamy peanut butter, softened butter, granulated sugar, brown sugar, vanilla, egg and milk. Mix until well combined and fluffy.

In another bowl, combine flour, baking soda, baking powder and salt and mix.

Add flour mixture to the butter mixture and mix until blended.

Roll cookie dough into 36 equal sized balls-about 1 1/2 tablespoons each.

Roll each cookie ball into the bowl with the 3 tablespoons of sugar.

Place cookies on a large greased baking sheet or on a parchment paper covered baking sheet, about two inches apart.

Bake in a 375° oven for about 8 minutes. Do not over bake. (ovens vary)

Remove from the oven and press a hole/cavity into the middle of each cookie with the top of a water bottle. Allow 2-3 minutes to cool on the pan and then move to a cooling rack.

When ganache and cookies have cooled, fill the center of each cookie with the ganache. Enjoy!

While the cookies cool, place heavy whipping cream into a medium sized microwave safe bowl and heat until heavy whipping cream is hot and steamy but not boiling. Do not boil!

Add chocolate chips to another heat safe bowl.

When heavy whipping cream is steamy, slowly pour cream over chocolate chips to cover. Then, allow the chocolate chips and heavy cream to sit for 4 minutes.

After the 4 minutes, stir cream and chocolate with a whisk. Stir slowly, in one direction, until chocolate has melted and is smooth, creamy and well blended.