In the stand mixer bowl fitted with the flat beater, beat the softened butter, peanut butter and sugar at medium speed for 2-3 min, until creamy and smooth.

Add the egg and continue mixing until well incorporated.

Pour in the sifted flour and mix at low speed just enough to form a smooth dough, without overworking it.

Form a ball, wrap in film and let rest 30 min in the refrigerator to firm up the dough.

Preheat the oven to 180°C.

Take small portions of dough (25-30 g), roll into balls and place on a baking tray lined with parchment paper.

Flatten slightly with a glass.

Bake 10-12 min at 180°C, until the cookies are lightly golden at the edges.

Let cool on a wire rack.

Melt the chocolate and pipe faces into the holes and onto the cookies using a fine piping bag.