1.) Spoon heaped teaspoons of Chocolate Peanut Butter onto a tray lined with baking parchment and freeze until solid. This usually takes 30 - 60 minutes.
2.) Preheat your oven to 190°C / 170°C fan.
3.) Beat the butter and sugar together until fluffy. Then add the vanilla and egg, and beat again until smooth.
4.) In a separate bowl, mix together the flour, salt, bicarbonate of soda and cornflour, then fold into the butter mixture.
5.) Add in the chocolate chips and mix until combined.
6.) Divide the dough into 10 portions. Flatten each portion slightly into a disc, place a frozen lump of Chocolate Peanut Butter in the center, and carefully wrap the cookie dough around it so the PB is fully enclosed, forming a smooth cookie ball.
7.) Line 2–3 large trays with parchment paper and place six cookies on each tray, leaving room around them as they may spread a little while baking.
8.) Bake in the oven for 10–12 minutes, or until golden. The longer you bake, the less gooey the center will be.
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