1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
2. Chop peanuts by hand or process slightly in a food processor. Set aside.
3. In medium bowl, add flour, salt and baking soda toss to blend, set aside.
4. In stand mixing bowl beat together egg, and sugars until light and fluffy about 5 minutes. Add crunchy peanut butter, melted butter and milk, beat to combine.
5. Add dry ingredients including the chopped peanuts to the dough. Mix on low speed to combine and incorporate.
6. Roll dough into 1″ round balls.  Place on baking sheets 2″ apart.  With fingers wet with water, gently flatten the dough balls on baking sheet.  Check the size to equal 2″ round. Dough is very easy to manipulate.
7. Bake in preheated oven 12-15 minutes.  Rotate half way through baking to evenly brown.  Remove from oven and cool for 5 minutes before removing from baking sheet.
8. After cookies cool, spread with ganache filling or filling of choice, sandwich two cookie halves together creating a cookie.

Ganache Filling:  Heat heavy cream in microwave safe bowl for 40 seconds.  Add mini chocolate chips and stir until smooth and creamy.  Let ganache sit for 3-4 minutes to thicken then spread on cookies to make the sandwich.

Store cookies in air tight container for you to 3 days.  To freeze cookies, use a freezer safe ziplock bag and before adding ganache for best results.

If you want to use peanut butter filling try this recipe:

3/4 cup creamy peanut butter

3 tablespoons softened butter

1 cup confectioner’s sugar

1/2 teaspoon vanilla

Mix all together until smooth and creamy. Fill cookies and sandwich together.