I love choc-chip cookies, and I love peanut butter, so I figured I'd combine the two. So I found a decent looking choc-chip cookie recipe and proceeded to modify it to suit (the site lets you modify the ingredient amounts for different serving sizes, I set it to 25). This is half of the dough made from the recipe, as I took the pictures out of order with the recipe. The only modifications were about 1/4 cup less sugar and half the amount of chocolate chips (damn American recipes ) Click to view full size! Next I laid out the cookies like in the recipe and proceeded to poke holes in the middle. Click to view full size! Click to view full size! So now we need the filling. With wet hands I rolled about 12 balls of peanut butter (I used crunchy). If you're smarter than I am, you'll roll your balls a few hours in advance and let them get hard in the fridge. Click to view full size! Peanut butter is actually pretty dry on its own, so I also made some chocolate ganache (melted chocolate whisked with some cream) and rolled the balls in it. Make sure you make the ganache pretty fresh, because it still ends up getting pretty hard when it cools (maybe I needed more cream ) Click to view full size! Then we just pop the balls in the holes and form the cookies around the filling. Click to view full size! Then you just put them in the oven according to the recipe (my recipe said 15-17 minutes but they actually took about 20). Just make sure you space them out better than I did. Click to view full size! Now just wait for them to cool and dig in! Click to view full size! A few notes on the recipe: -Make sure you cool your balls for a few hours, they're really hard to work with at room temp. -Probably make your balls a bit smaller than I did, they didn't really stay inside the cookies when I baked them. -I only made half of my cookies with peanut butter, the other half were just plain choc-chip cookies for those weird people who don't like peanut butter. -These taste amazing but they're mostly butter and sugar, so pace yourself!