Double Chocolate Trouble Cookie Dough	balls
Peanut Butter	tbsp
Dark Chocolate	g

1. To melt the chocolate, fill half of a medium saucepan with water, place a smaller saucepan with handles on top of the pan so that it fits but doesn't touch the water. Lower the heat to a very gentle simmer. Break up the chocolate and add to the bowl, then leave to melt for 4-5 mins, stirring regularly.
2. Preheat the oven to 160 ºC.
3. Prepare the muffin tin. Cut parchment paper into square 10x10cm and place each into muffin cup. Roll each cookie ball to soften them a bit, then place each ball into the muffin cup layered with parchment paper. Use your fingers to press the dough up around the sides of the tin and make a well in the center. Place the muffin tin into the oven and bake according to package instructions.
4. Once cookie cups are baked, cookie dough raised up during baking so gently press down the middle of the cookie cup with a small shot glass. Place aside to cool down for 5 minutes.
5. Fill each cookie cup with 1 tablespoon of peanut butter and drizzle about 2 tablespoons of chocolate on top. Repeat the same procedure for every cookie cup. Place in the fridge for minimum 1 hour.

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