Preheat oven to 350 degrees F.

In a mixing bowl, beat butter until light and creamy. Add sugars and beat until well combined. Add oil and eggs, mix to combine. Add dry ingredients and mix until just combined, dough will be thick.

Using an ice cream scoop, scoop cookie dough and gently roll into a ball shape, and place on the pan.

Once cookie dough is on cookie sheet, press the bottom of a flat glass into the additional 1/4 cup sugar, and then gently press into the cookie, to make an indentation. Repeat with remaining cookies.

Bake for approximately 9 minutes. Remove from oven and immediately press the bottom of the glass into each indentation again while hot. This helps create a well for the caramel. Allow to cool completely.

For peanut butter glaze, combine peanut butter, butter, powdered sugar and vanilla. Stir until well combined. Spoon approximately 1 TBSP of peanut butter glaze into the well created on the top of each cookie. Sprinkle 3-4 Brach's Milk Chocolate Double Dippers on top of each cookie.

For ganache, in a microwave safe bowl, combine chocolate chips and heavy cream. Microwave for 1 minute at 50% power, remove from microwave and stir. Repeat for another minute, remove and stir. If not completely melted, heat for another 30 second at 50% power, remove and stir. Repeat until smooth. Drizzle over each cookie.

These cookies should be stored flat, due to the (delicious) toppings, stacking is not recommended.