Muddy cookies


°1/2 cup (1 stick) softened butter

°1/2 cup creamy peanut butter

°12 cups of granulated sugar

°1/2 cup light brown sugar

°1 large egg

°1 1/2 cups all-purpose flour

° 3/4 teaspoon baking powder

° / 4 teaspoons of baking soda

°1 c milk chocolate chips

°12 tsp canola or vegetable oil

°1/2 c powdered sugar

* Methods

Preheat oven 375 degrees. Prepare a cookie sheet by lining it with parchment paper or spraying it with cooking spray.

In the bowl of a stand mixer, or using a hand mixer, mix the butter, peanut butter, sugar, and brown sugar together until creamy and light in color. Add the eggs and mix together.

In a separate bowl, add flour, baking soda, and baking powder. Stir with a wire whisk. Add to wet ingredients and blend until combined.

Form 1-inch balls and place them on a cookie sheet. You can fit 15 on each cookie sheet as they won't spread much at all.

bake 8 minutes. Immediately after cooking, take a small cup and gently press down on the cookie. This will flatten it out as well as give those very jagged edges.

Let cookies cool on a cookie sheet for 10 minutes, then transfer to a cooling rack until completely cooled.

Once cool, melt the chocolate chips and canola oil in a microwave-safe bowl for 2 minutes. Stir every 30 seconds.

Immediately using a spoon, place a small amount of chocolate on each cookie and spread it around.

Let the chocolate cool completely (about 2 hours) before sprinkling it with powdered sugar. To speed up the cooling and hardening of the chocolate, place the cookies in the refrigerator or freezer.

Enjoy !