peanut butter cookies with chocolaterating:
4oz crunchy peanut butter
3 oz butter, at room temperature
4 oz soft brown sugar
6 oz plain flour
1 teaspoon bicarbonate of soda (baking soda)
A bar of plain chocolate (you won't need the whole bar)
Preheat the oven to GM4, 180c.
With an electric whisk thingy, or just a wooden spoon and some elbow, beat together the butter, peanut butter, and sugar until well combined. Add the flour and the egg and mix thoroughly to create a stiffish dough.
Cut or break the chocolates into individual squaresl you'll need somewhere between a dozen and 20, depending onthe size of your cookies.
Break off a walnut-sized piece of dough (or thereabouts), and flatten it a big in the palm of your hand. Place a piece of chocolate on it, and then wrap the dough around to form a slightly flattened ball with the chocolate in the middle. Try to make sure it's "sealed", otherwise it may ooze out in the oven! Place on a greased baking sheet, or one that's lined with silicon paper/baking paper. Repeat with the rest of the dough. They will spread and flatten as they cook, so leave some space between them.
Bake for 15-20 minutes, or until they start to crack across the top and feel firmish on top when you prod them with a finger.
Let them cool for a couple of minutes on the baking trays, then transfer to a cooling rack to cool a bit more. But do make sure you eat at least one while they're still warm.
The chocolate stays gooey for three or four hours after they're baked, and even after that they're pretty good, but they're at their best when fresh.