Muddy Buddy Cookies

Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/4 cup salted butter
• 1/4 cup creamy peanut butter
• 1 cup powdered sugar

Directions

1. Heat the oven to 350 degrees. Whisk the flour, baking soda and salt together in a mixing bowl, then put the bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment, beat 1/2 cup butter, 1/2 cup peanut butter, granulated sugar and brown sugar until the mixture looks light and fluffy. Add the egg and vanilla and mix them in.
3. Turn the mixer to low and add the dry mixture gradually, mixing only until the dough comes together. Form the dough into 2 Tbsp balls and set them on baking sheets lined with Silpat or parchment paper, leaving about 2 1/2 inches between cookies. The dough will be sticky, so you can skip rolling and simply scoop it onto the sheets if you prefer.
4. Press the cookies down just a bit, then bake them in the heated oven for 10 – 12 minutes. They should not be extremely soft, since delicate cookies can break during coating, and the chocolate will soften them a little afterward. Take them out of the oven, leave them on the baking sheet for several minutes, then move them to a wire rack until fully cool.
5. Put the powdered sugar in a shallow dish. In a medium microwave-safe bowl, microwave both kinds of chocolate chips with 1/4 cup butter and 1/4 cup peanut butter on HIGH power for 1 to 1 1/2 minutes. Take the bowl out, add the vanilla, and stir until the coating is smooth.
6. Spread a thin coat of the chocolate mixture over the top of one cookie, then dip that side into the powdered sugar. Do not coat the bottom with powdered sugar yet, or the chocolate will not cling well when you cover that side. Turn the cookie over, spread a thin layer of chocolate coating on the bottom, and return it to the powdered sugar to coat. Continue the same way with the rest of the cookies. Store in an airtight container at room temperature.