Muddy Buddy Cookies

Ingredients

Peanut Butter Cookies

1 cup butter, softened
1/4 cup granulated sugar
1-1/2 cup brown sugar 

2 egg
2 tsp vanilla

1 cup creamy peanut butter
3 cups flour
3/4 tsp salt
2 tsp baking powder
2 tsp cornstarch
powdered sugar, for garnish

Milk Chocolate Ganache

3 cups milk chocoalte chips
3/4 cup heavy cream

Instructions

1. Preheat oven to 375°F .While the oven is preheating make the cookie dough.

2. Cream together the butter and sugar until light and fluffy.

3. Scrape the sides, add in the eggs, vanilla and peanut butter. Beat until mixed.
Scrape the sides and add in the flour, baking powder and cornstarch. Mix until thoroughly combined.

4. Use a scoop to create equal sized cookies. Double scoop the cookie dough to make large bakery style cookies. If desired roll cookie balls in powdered sugar to make them look more muddy buddy.

5. Flatten the cookie dough by gently pressing the bottom of a drinking glass down on the center of the cookie dough. Repeat with remaining dough. The cookies will spread slightly so make sure to leave room. I tend to only put 6 cookies per pan.

6. Bake at 375° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy and the edges are just beginning to turn golden brown. Cool Completely.

7. Microwave the heavy cream until boiling (about 2 minutes) and then pour the chocolate chips into the hot cream.

8. Let the chocolate chips and hot cream sit for 5 mintues. After the 5 minutes, stir until smooth.
Let the Ganache cool and thicken slightly and then spoon and spread ganache onto each cookie.

9. Refrigerate the cookies until ready to serve. About 20 or 30 minutes before serving, remove from the fridge and sprinkle with powdered sugar.

Keep refrigerated and serve chilled.

from Cooking with Karli