In the bowl of your stand mixer with the paddle attachment (or a large bowl with a hand held mixer), cream the butter, brown sugar and white sugar together on a medium speed until combined.

On a low speed, add the peanut butter, egg and vanilla to the butter and sugar. Turn the speed to high and beat the mixture until light and smooth.

With the mixer speed on low, pour in the flour, baking powder and salt and mix until combined completely, scraping any additional flour down from the sides with a spatula.

Cover with glad wrap and chill the cookie dough for at least 1 hour. When you are ready to bake, remove from the fridge.

Preheat the oven to 180C (350F), and line a tray with baking paper.

Take 1 tablespoon of dough and roll into a ball, then place on the baking tray. Get one piece of the cooking chocolate and push into the dough ball, making a sort of cradle. Take another 1 tablespoon of dough and roll into a ball, and top the dough ball with the chocolate with the second dough ball. Seal down the sides so the chocolate is completely covered, and roll in your hand to make a smooth ball.

Repeat until you have no more remaining dough, which should make about 12 cookies.

Bake the cookies in the oven for 10-11 minutes, or until the cookies are lightly browned. Allow to cool on the baking tray for around 10 minutes and transfer to a wire rack to cool completely.

Serve warm or keep in an air tight container for up to 7 days.