You’ll Need
90g softened butter
25g cocoa powder
90g light brown sugar
1/2 tsp bicarbonate of soda
40g caster sugar
60g dark chocolate chips
1 egg
6 tsp smooth peanut butter, frozen in blobs
140g plain flour
To Finish
Flaky sea salt
Melted chocolate
Optional But Dangerous
Vanilla ice cream
Extra warm peanut butter
Method
Freeze six teaspoon-sized blobs of peanut butter for at least 30 minutes.
Preheat the air fryer to 160°C and line the basket with perforated baking paper.
Beat the butter and sugars together, then beat in the egg.
Fold in the flour, cocoa, bicarbonate of soda and chocolate chips.
Divide into six pieces, flatten each and seal it around a frozen peanut-butter centre.
Chill the filled cookies for 10 minutes if the dough feels soft.
Air fry in batches for 8-9 minutes until the edges are set and the middles remain soft.
Rest for 5 minutes and finish with sea salt.