To prepare Chocolate Ganache, chop
Milk Chocolate (1/2 cup)
into small pieces and place it into a bowl.
Heavy Cream (1/3 cup)
in the microwave or on the stovetop over medium heat until it simmers.
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.
Preheat the oven to 325 degrees F (160 degrees C) and line a baking sheet with parchment paper or a silicone mat.
In a small bowl, whisk together
All-Purpose Flour (1 1/3 cups)
Corn Starch (1/4 cup)
Ground Cinnamon (1/4 tsp)
Salt (1/4 tsp)
. Set aside.
In a separate bowl, cream
Unsalted Butter (1/2 cup)
Powdered Confectioners Sugar (1/4 cup)
together for 2 minutes until light and fluffy.
Peanut Butter (1/4 cup)
Milk (1/2 Tbsp)
Vanilla Extract (1 tsp)
and mix for 1 minute. Add dry ingredients and mix until well combined.
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.
Bake the cookies for 22-25 minutes or until they are lightly browned on the bottom.
Cool the cookies on the baking pan for 5 minutes and then cool completely on a rack.
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.
Sandwich the cookies with the other half. Refrigerate for 15 minutes and enjoy!