Chocolate Peanut Butter Thumbprint Cookies with Chocolate Teriyaki Ganache

Directions

Method: 

Cookie Dough:

1. Combine butter and peanut butter in a standing mixer with a paddle. Beat on low speed. Add brown and white sugars, increase speed to medium, and continue beating. Add vanilla, soy sauce and eggs and continue beating to incorporate. Mixture will be light and fluffy. 
2. Sift together flour, cocoa powder, baking soda, baking powder and sea salt. 
3. Add sifted flour mixture slowly to blend into butter mixture

Dusting Sugar:

1. Scoop cookie dough into blobs with a tablespoon. When all dough has been scooped, combine two scoops and roll together in a ball. Repeat until all dough has been rolled. 
2. Roll the cookie dough balls in dusting sugar to coat. 
3. Gently pat each dough ball with the palm of your hand to flatten. Once balls are flat, gently indent the center with your thumb.

Coconut Almond Dust:

1. Combine the toasted coconut and chopped almonds together in a bowl. Place whole almonds in a second bowl. 

Chocolate Teriyaki Ganache:

1. Place chocolate morsels in a bowl.
2. Combine butter, cream, water, and sugar in a saucepan and heat to a simmer. 
3. Pour hot butter mixture over chocolate and blend with an immersion blender until chocolate is melted.   
4. Add Kikkoman teriyaki and continue blending under well mixed. 
5. Allow ganache to cool slightly and transfer to a piping bag with a metal tip. Ganache can rest at room temperature for several days.  

Baking:

1. Arrange thumbprint cookies on a parchment lined baking sheet approximately 2 inches apart. 
2. Bake in a pre-heated 375°F for 8 to 10 minutes. Transfer to a cooling rack and cool completely.

Finishing:  

1. Pipe Chocolate Teriyaki Ganache into thumbprint of cookie. Place a whole toasted almond into ganache and sprinkle generously with Coconut-Almond Dust.