Muddy cookies

 Ingredients:

1/2 cup (1 stick) soft butter

°1/2 cup creamy peanut butter

°1/2 cup granulated sugar

°1/2 cup light brown sugar

°1 large egg

°1 1/2 cups all-purpose flour

°3/4 teaspoon baking powder

°/4 teaspoon baking soda

°1 cup milk chocolate chips

°1/2 tsp canola or vegetable oil

°1/2 c powdered sugar

Instructions:

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 together the butter, peanut butter, sugar, and brown sugar until creamy and light in color. Adding eggs and blend tocombined.

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

Shape to 1-inch balls and place on  cookie sheet. You can fit 15 in each cookie sheet because it won’t spread very much at all.

Bake 8 minutes. Immediately after cooking, take a small glass and gently press the cookie. This will flatten them as well as give those very curly edges.

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

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

Immediately use a spoon and put a small amount of chocolate on each biscuit and spread it out.

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

Enjoy!