Chocolate Ganache

1. Chop 75g good quality milk chocolate into small pieces and place it into a bowl.
2. Heat 1/3 cup (75 g) heavy cream 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.

Peanut Butter Cookies

1. Pre-heat oven to 325°F and line a baking sheet with parchment paper or a silicone mat.
2. In a small bowl, whisk together 1 1/3 cup (170 g) all-purpose flour, 1/4 cup (32 g) cornstarch, 1/4 tsp cinnamon, and 1/4 tsp salt. Set aside.
3. In a separate bowl, cream 1/2 cup (113 g) unsalted butter and 1/4 cup (30 g) powdered sugar together for 2 minutes until light and fluffy. Add 1/4 cup (64 g) smooth peanut butter, 2 tsp milk and 1 tsp vanilla and mix for 1 minute. Add dry ingredients and mix until well combined.
4. 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.
5. Bake the cookies for 22-25 minutes or until they are lightly browned on the bottom.
6. Cool the cookies on the baking pan for 5 minutes and then cool completely on a rack.

Assemble

1. 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! Keep in an air-tight container at room temperature for up to 3 -4 days.