Cooking Instructions
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Step 1
To prepare Chocolate Ganache, chop
Milk Chocolate (1/2 cup)
into small pieces and place it into a bowl.
Step 2
Heat
Heavy Cream (1/3 cup)
in the microwave or on the stovetop over medium heat until it simmers.
Step 3
Pour the cream over the chocolate and let sit for 3 minutes. Mix well with a whisk until you have a shiny smooth ganache. Set aside until completely cool.
Step 4
Preheat the oven to 325 degrees F (160 degrees C) and line a baking sheet with parchment paper or a silicone mat.
Step 5
In a small bowl, whisk together
All-Purpose Flour (1 1/3 cups)
,
Corn Starch (1/4 cup)
,
Ground Cinnamon (1/4 tsp)
, and
Salt (1/4 tsp)
. Set aside.
Step 6
In a separate bowl, cream
Unsalted Butter (1/2 cup)
and
Powdered Confectioners Sugar (1/4 cup)
together for 2 minutes until light and fluffy.
Step 7
Add
Peanut Butter (1/4 cup)
,
Milk (1/2 Tbsp)
, and
Vanilla Extract (1 tsp)
and mix for 1 minute. Add dry ingredients and mix until well combined.
Step 8
Take a teaspoon of dough and roll it into a ball and place it on the baking sheet. Repeat until all the dough has been used, placing each cookie dough ball 1-inch apart. Use a fork or any other mold (I used a mendhi stamp) and gently press the cookie down until they are flat.
Step 9
Bake the cookies for 22-25 minutes or until they are lightly browned on the bottom.
Step 10
Cool the cookies on the baking pan for 5 minutes and then cool completely on a rack.
Step 11
Spoon the cooled ganache into a piping bag or ziplock bag. Snip off a 1/2-inch opening and pipe a dollop of ganache onto half of the cookies.
Step 12
Sandwich the cookies with the other half. Refrigerate for 15 minutes and enjoy!
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