John Whaite served up delicious stuffed cookie cups with peanut butter and dark chocolate on Steph’s Packed Lunch.

The ingredients for the cookie dough are: 115g unsalted butter, soft, plus extra for greasing, 115g light brown muscovado sugar, 100g caster sugar, ½ tbsp vanilla bean paste, 1 large free-range egg, 200g plain flour, ½ tsp fine salt, ½ tsp bicarbonate of soda and ¼ tsp baking powder.

For the caramel peanut layer: 220g smooth peanut butter, 220 Carnation caramel filling and 40g salted peanuts, whole.

For the chocolate ganache layer: 125g 70% dark chocolate, chopped and 125g double cream.

To top: 40g salted peanuts, roughly chopped.

See recipes by John in his book titled: John Whaite Bakes At Home available from Amazon now.