Peanut Butter Cookies with Cream Cheese Filling

In a deep bowl, mix 80 g of softened butter, 120 g of crunchy peanut butter, 100 g of sugar, 50 g of brown sugar, the egg and 1 tsp of vanilla extract. You can use a mixer for faster results or a whisk.

Sift 180 g of flour, ½ tsp of baking powder and ¼ tsp of salt into the mixture and mix until smooth.

In a small bowl, combine 150 g of cream cheese and 50 g of sugar.

Divide the dough into 14 equal parts (40 g each). Flatten 7 of them into circles and place them on a baking sheet lined with parchment paper. Put an equal amount of filling on each circle (25–30 g).

Flatten the remaining 7 pieces into circles and cover the filling with them. Pinch the edges of each cookie and shape it into a puck.

Place the salted peanuts on top of the cookies. Bake in a preheated oven at 180°C (350°F) for 10–12 minutes, until the sides are lightly browned.

Let the cookies cool completely, then drizzle them with melted milk chocolate.