Muddy Buddy Cookies

In a small saucepan set over medium heat, melt the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
Pour the brown butter into a medium sized mixing bowl. You should be left with at least 80g of brown butter (but not more than 85g.) If you have a little less than 80g, you can add in a few grams of water until you reach 80g.
Mix the peanut butter into the hot brown butter until the mixture is smooth, then set the mixture in the freezer for 5 minutes.
Once the brown butter has chilled a little bit, whisk in both sugars, then whisk in the egg and vanilla.
Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until no flour streaks remain.
Cover the bowl tightly with a lid or with plastic wrap, and set the dough to chill in the fridge for at least 30 minutes, and up to 2 days.*
Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
Scoop out heaping 3 tbsp. scoops of dough and evenly space them out on the cookie sheet to allow room for spreading.
Bake for 10-12 minutes, until the edges of the cookies start to turn golden brown.
Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.

While the cookies cool to room temperature, make the ganache. Add the chocolate to a small mixing bowl. Heat the heavy whipping cream in a microwave until it starts to bubble up.
Pour the heavy cream over the chocolate and stir the mixture until the chocolate has all melted and the mixture is cohesive.
Place the ganache in the freezer for 10-20 minutes to allow it to firm up.
Once the ganache has firmed up and the cookies have cooled to room temperature, place heaping scoops of ganache onto each cookie. Spread the ganache around, then top each cookie with a couple of muddy buddies. Serve and enjoy!