• Preheat oven to 350 degrees.
• Lightly grease a cookie sheet, set aside.
• Add butter, peanut butter, granulated sugar and brown sugar in a large bowl and cream using a hand mixer or a stand mixer fitted with the paddle attachment.
• Add egg, mix until combined.
• In a separate bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt).
• Add dry ingredients to wet ingredients, about ½ cup at a time. Mix until combined.
• Roll dough into 1-inch balls and coat in sugar.
• Place rolled and coated dough on prepared cookie sheet, leaving 1 inch between each cookie. Lightly press each cookie down with two fingers.
• Bake for 6-10 minutes, removing them from the oven once they just begin to crack, before the edges begin to brown.
• Immediately use thumb or two fingers to create imprint in the middle of the baked cookies.
• Let cookies rest for 5-10 minutes, then move them to a cooling rack and cool to room temperature before topping them.

To make the chocolate ganache & top the cookies

• Heat the heavy cream in a small saucepan on low to medium heat, stirring every 30 seconds.
• Heat the cream until it just starts to boil, then turn off heat and add the chocolate. Stir constantly until all of the chocolate has melted. Turn heat back on low if necessary (while constantly stirring) to ensure all of the chocolate is melted.
• Let the chocolate cool for about 5 minutes, then stir and spoon it into the imprints on the cookies. Only about 1-1 ½ teaspoons of chocolate is necessary for each cookie.
• Immediately place one Cadbury egg into the warm chocolate on the cookie. Place the finished cookies in the refrigerator for 2-3 hours or overnight to set.