Chocolate Peanut Butter Cocoa Krispie Cookies with Chocolate Ganache

Preheat oven to 350 F. Spray a baking sheet with non-stick cooking spray. Set aside.

In a large bowl, combine combine flour, salt, baking powder, and baking soda.

In another large bowl, cream together the butter and sugar. Add the eggs and vanilla extract to the sugar/butter mixture. In thirds, gently combine the dry ingredients into the wet ingredients. Fold in 1/2 cup of the chocolate and peanut butter chips and 2 cups of Cocoa Krispies.

Put the rest of the crushed cereal into a shallow bowl. Drop tablespoon-sized scoops of the dough into the remainder of the Cocoa Krispies, roll to coat and place on the baking sheet. Repeat until you’ve used all of the dough, leaving about 2 inches between each cookie. Bake for about 7 to 10 minutes or until golden brown. Remove from oven and allow to cool before coating them with ganache.

To make the ganache, melt the remaining 1 cup chocolate chips and cream in a small saucepan over medium heat. Stir until smooth and remove from heat. Take a cookie and dip half of it into the ganache. Place cookie on a wire rack to set before eating.

Recipe adapted from the Roder Family Cookbook.