CASHEW BUTTER COOKIE LAVA CAKE

Preheat the oven to 350F. Grease and line two, 4” ramekins with parchment paper. In a medium bowl, whisk together the melted butter, sugar, brown sugar, and vanilla. Add in the yogurt or buttermilk and mix. Add in the flour, cornstarch, baking powder, and baking soda; use a wooden to mix until combined. Fold in the chocolate chips. Use a small cookie scoop, and scoop a ¼ of the dough into the bottom of each ramekin. Press the dough down. Add 1 tbsp of the cashew butter to the middle of each.
Divide and scoop the rest of the cookie dough on top of the cashew butter in each. Press the dough to cover the cashew butter.
Bake for 18-20 minutes, or until light golden brown on top.
To make the chocolate ganache, melt the chocolate chips and heavy cream together in a bowl at 20-second intervals in the microwave. Remove the cookie cakes from the oven and let them cool in the ramekins for 10 minutes. Then, run a knife along the edges of the ramekin to release the cookie cakes, and transfer to a cooling rack to slightly cool. Top the cookie cakes with the chocolate ganache and serve warm.
Enjoy!