These super-soft peanut butter cookies are topped with a swirly layer of chocolate ganache and a touch of sea salt. They make the perfect peanut butter + chocolate lover's treat!
*The dough can be kept in the refrigerator for 1-2 weeks before baking, if desired.
**Since you can only bake 6 cookies per tray, keep any excess dough in the refrigerator until ready to use. Making sure cookie sheet cools before using for next batch of cookies (running cold water over it will speed up the process).