Double peanut butter cookies

Method

1. 01

   Divide the filling into six 20 g portions and freeze for 60-90 minutes.

2. 02

   Beat the softened butter, peanut butter and both sugars for about 2 minutes. Add the egg, egg yolk and vanilla.

3. 03

   Separately, mix the flour, starch, bicarbonate of soda, baking powder and salt. Add to the wet ingredients and mix briefly until combined. Fold in the chocolate if using. If the dough is very sticky, chill for 20–30 minutes.

4. 04

   Divide the dough into six 95–100 g portions. Flatten each piece, place the frozen filling in the centre and seal well. Shape into tall, thick balls and chill for at least 60 minutes or overnight.

5. 05

   Sprinkle with flaky salt. Bake for 12-15 minutes at 180°C conventional or 170°C fan. The edges should be lightly golden and the centres very soft. Leave on the hot tray for 15-20 minutes.