Step 1

In the bowl of a stand mixer, beat the peanut butter, butter, brown sugar, corn syrup and egg until it is smooth.

Step 2

Beat in 1 cup of flour, baking powder and salt.

Step 3

Using a spoon, stir in the last cup of flour until combined.

Step 4

Divide the dough in half. Between two sheets of waxed paper, roll out the cookie dough to 1/4" thick. Place the wax-paper lined cookie dough on a baking sheet and refrigerate for 45 minutes, until the dough is firm and chilled.

Step 5

Preheat the oven to 350 degrees.

Step 6

Remove the top piece of waxed paper. Dip the cookie cutters in flour and cut out desired shapes. Place the cookies on ungreased cookie sheets.

Step 7

Reroll scraps and cut out more shapes.

Step 8

Bake 9 minutes. For soft cookies, do not overbake. If you'd like your cookies a little crispier, bake for an additional 1-2 minutes.

Step 9

Let the cookies cool on the cookie sheet for 2 minutes, then remove them to wire racks to cool completely.

Step 10

While the cookies are cooling, prepare the chocolate ganache. In a microwave save bowl, heat the heavy cream for 45 seconds or until the cream is hot. Stir in the chocolate chips. Continue stirring until the chocolate is melted and the cream is completely mixed in with the chocolate. This will take 1-2 minutes of stirring. If the chocolate is not completely melted, microwave for an additional 10 seconds and stir. The ganache should be completely smooth and shiny.

Step 11

Allow the ganache to sit for 5 minutes to thicken.

Step 12

Spoon the ganache onto the cookies and sprinkle with sprinkles, if desired.

Step 13

Allow the ganache to set completely and store them in an airtight container.