*I always store anything with ganache on it in the refrigerator. These cookies will last for at least a week in the refrigerator stored in an airtight container. They get softer with time and can be eaten directly from the refrigerator or you can leave them out for 30 minutes to come to room temperature before eating. They'll also be fine sitting out for a couple of hours on a dessert table. Just be careful how you stack them since the ganache will soften as it warms up.
*If you use salted butter, reduce salt to 1/4 tsp.
*You can use the ganache as soon as you make it. I used it within about 10 minutes of making it. It will get thicker as it sits, so you want to use it while it's still easy to spread. Stir as necessary while topping the cookies to loosen it up and bring back that glossy shine.
*If you like a sweeter cookie, use half dark and half milk chocolate in the ganache or use all milk.
*I gave you a full recipe of ganache which should be plenty to frost these. If you have any left over, you can store it in the refrigerator until it is firm then roll into balls for truffles, coating with cocoa powder, powdered sugar, nuts, candies, coconut, etc. If you want to reheat it so that you can pour it over something, do it gently. I would microwave it, stopping at 15 second intervals to stir until it's glossy and spreadable. You could also do this over a double boiler.
*This recipe is a half portion of the Peanut Butter Cut Out Cookies. If you want to double it, just go to that recipe for cookie dough measurements.
Ganache recipe from Alton Brown
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