Preheat oven to 375 degree.
In one bowl, cream together the following ingredients until light and fluffy, then scrape the sides of bowl down.
1/2 cup room-temp unsalted butter
3/4 cup peanut butter
1/3 cup cane sugar
1/2 cup brown sugar
1 tbls egg replacement, mix smooth with 3 tbls lukewarm water
1 1/2 tsp Bourbon vanilla paste or extract
Blend together in another bowl:
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 cup sifted flour
Add the dry ingredients to the wet, beating until well combined.
Roll dough into nice 2 inch in diameter balls and then roll them in a bowl filled with 1/2 cup of extra cane sugar to dust the outside with a nice crunchy layer of sugars. Place on an ungreased cookie sheet about 2 inches apart.
Bake for 10 minutes.
Remove promptly and using either the back of a teaspoon or the flat bottom of a small wooden kitchen utensil, press a divot into the center of each still hot cookie. Then set the cookies onto a cooling rack.
In a double boiler, prepare the ganache, whipping with a whisk till glossy and smooth:
1/2 tsp Burbon vanilla paste or extract
2 bars baking quality semi-sweet dark chocolate
6 oz heavy cream
Then scoop a nice sized dollop of chocolate into the center of each cookie. These are excellent with hot coffee.