• Start by blending softened butter, shortening, sugar, eggs and extracts using a hand mixer or a stand mixer. Stand mixers make everything easier.
• Next, add in the peanut butter and mix. After the peanut butter is mixed in well, add in the sour cream and mix. Sour cream is super important to this recipe because it plays a huge role in keeping the cookies soft.
• Mix flour and the remaining dry ingredients in a separate bowl. Gradually add the flour mixture to the mixed wet ingredients and blend well. The dough will be softer than normal cookie dough, like extra thick cake batter).
• *Refrigerate 2 hours or overnight.* Refrigerating the dough is critical. The dough is too soft to scoop and hold its form when you finish mixing it. The dough needs to be cold to prevent the butter from pooling and the cookie flattening out as it bakes.
• Preheat the oven to 375°​F​ before removing the dough from the refrigerator.
• Using a small scoop/spoon (I used a 1¼" melon ball for this), place 1” balls of dough on baking sheet about 2" apart. It’s best to scoop quickly and place any remaining dough back in refrigerator to keep it chilled.
• Bake​ ​on the middle rack for about 8 minutes total. Check the cookies and rotate the pan after about 4 minutes. Keep a close eye on them - they cook through and brown quickly (you do not want them to brown), and cook time varies by oven. A trick I learned is double layering the baking sheet with silicone baking mats or parchment paper, which keeps the bottom of the cookie from browning!
• Remove the baking sheet from oven and carefully remove cookies from the baking sheet with a spatula. Gently move warm cookies to a cooling rack (this prevents the bottom of the cookie from continuing to cook on the hot cookie sheet).
• Allow the soft peanut butter cookies to cool completely before glazing with ganache.

Chocolate Ganache

• Double boil semi sweet chocolate chips over simmering water to melt them, add heavy cream, and espresso powder and mix until melted and smooth. 
• When the chocolate ganache is ready, spoon it on the center of a cooled, soft peanut butter cookie and swirl it back and forth to coat it. Place the cookie back on the cooling rack.
• Garnish the soft peanut butter cookie with a quarter of a caramel filled, milk chocolate Ghirardelli square (just crack it and place it).
• Enjoy!