Chocolate & Peanut Butter Stuffed Cookies

First make the filling. Mix together the peanut butter, icing sugar and vanilla to make a stiff paste. Roll this into 24 little balls and shape into patties. Each should weigh about 10g. Place on a baking tray on a sheet of cling film or parchment. On to each one pipe about ½ teaspoon of chocolate spread. Put in the freezer to chill firmly.

Make the cookie dough by creaming the butter and sugars. Beat in the eggs and the vanilla extract.

In a separate bowl, mix the flour, corn flour, cocoa, baking powder, salt and bicarbonate of soda. Add this to the butter and sugar mixture and mix to make stiff dough. Add the chocolate chips.

Chill the dough for at least an hour.

When you are ready to bake the cookies, preheat the oven to 180°C/160°fan/Gas Mark 4, and line a baking sheet with baking parchment.

Remove your dough from the fridge and your fillings from the freezer.

Take 40g of dough and divide in half, Make each half into a patty. Sandwich the filling between the two. Mould the dough around the filling to make a ball. Continue this until all the dough and fillings are used up.

Bake in batches of 6 and leave to cool on a wire rack (or eat whilst warm for a gooey centre!)