Increase to medium heat and cook, stirring constantly, for 5-6 minutes until thickened and deep golden. Add roasted peanuts and let it come to room temperature.

Cut cling wrap into small squares. Scoop 2 tsp caramel-peanut mixture onto individual squares. Fold to seal and freeze until solid (repeat for however many stuffed cookies you plan to make).

In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, whisk until combined, then add smooth peanut butter and mix again.

Add egg + egg yolk. Whisk until fully incorporated.

Add the vanilla, baking powder, baking soda, and salt. Gently mix, then add flour and mix again until just combined — do not overmix.

Portion the dough into 85-90g balls. Press a frozen caramel-peanut piece into the centre of each dough ball, seal well, and roll into a smooth ball.

Place the cookie dough balls onto a tray and freeze for at least 1 hour (or overnight for best results).

Preheat (fan) oven to 175-180°C (350°F). Bake for 15 minutes or until the tops are lightly golden while the centres remain soft.

Remove from the oven and let cool completely.

Melt the chocolate using the double boiler method. Dip the bottom of the cookie in melted chocolate, then spoon more chocolate over it so the cookie is fully and evenly coated.

Let the chocolate set completely before serving.