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Rich, nutty, with a crisp outside and fudgy milk chocolate ganache topping, these peanut butter and chocolate cookies are a must-bake for chocolate-lovers. The easy thumbprint indents are fun to make and you can even make the cookies ahead and stash in the freezer ready for whenever you need a chocolate fix. See method
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Tip: Freeze un-iced cookies in a lined, freezer-proof container, topping each layer with more baking paper. Defrost on a wire rack for 30 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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