Peanut Butter Chocolate Cookies

To prepare Chocolate Ganache, chop Milk Chocolate (1/2 cup) into small pieces and place it into a bowl.

Heat 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), and Salt (1/4 tsp). Set aside.

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.

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.

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!