Newman and Woodward.

Travis and Taylor.

Kermit and Miss Piggy.

What’s your ideal sweet pair?

For me, it’s got to be peanut butter and dark chocolate.

If you know someone with a similar predilection, then bake them a batch of “Peanut Butter Cup Cookies” this Valentine’s Day. You’re sure to win their heart with these treats that are like Reese’s Peanut Butter Cups — but in cookie form.

Best yet, this recipe makes a reasonable six treats — just enough to satisfy, but not too many to feel as if you’re going overboard.

This nostalgic yet timeless treat is from “Small Batch Cookies” (Kyle Books, 2024), of which I received a review copy.

It’s by Edd Kimber, the London baker and food writer who was the inaugural winner of “The Great British Bake Off.”

Let’s face it, most baking recipes are designed to feed a crowd. While there’s nothing wrong with having leftovers to nosh on for days on end, there are times when you want only a little something. Times like that call for a book like this, with recipes such as “Apple Cider Doughnut Cookies” (makes 6), “Triple Chocolate Skillet Cookie for Two,” “Ginger and Lemon Ice Cream Sandwiches” (makes 6), and even a “Single Serve Pecan Butterscotch Cookie.”

“Peanut Butter Cup Cookies” don’t even require an electric mixer. Simply use a wooden spoon or spatula to make the chocolate dough by combining melted butter, light brown sugar, an egg yolk, some all-purpose flour, baking powder, baking soda, cocoa powder for deep chocolate flavor, and a touch of vanilla to round everything out.

That dough is divided into six balls. Each gets flattened, then folded up around a ball of smooth peanut butter mixed with powdered sugar. That stuffed ball gets patted into a muffin tin, sprinkled with chopped chocolate and flaky salt.

Since I didn’t have a chocolate bar handy at home, I used chocolate chips on top instead, which worked just fine. You can choose to pat the dough into a greased muffin tin or use silicone muffin cups instead like I did that don’t need to be greased.

The peanut butter cups bake up looking very much like little chocolate cakes or muffins. But once you cut them in half, they reveal their hidden smooth, creamy peanut butter filling.

These delightful stuffed cookies have a chewy, dense, and almost brownie-like texture with just a little hit of salt to cut through their undeniable richness.

Enjoy them with a glass of Champagne — or ice-cold milk.

Peanut Butter Cup Cookies

(Makes 6)

75 grams (2 1/2 ounces or 1/3 cup) unsalted butter, diced, plus extra for greasing

100 grams (3 1/2 ounces or 1/3 cup plus 2 tablespoons) light brown sugar

1 large egg yolk

1/2 teaspoon vanilla extract

35 grams (1 1/4 ounces or 1/3 cup plus 2 tablespoons) cocoa powder

75 grams (2 1/2 ounces or 1/2 cup plus 2 tablespoons) plain (all-purpose) flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

30 grams (1 ounce) dark chocolate, roughly chopped or small chocolate chips

Flaked sea salt, for sprinkling (optional)

For the peanut butter filling:

85 grams (3 ounces or 1/3 cup) smooth peanut butter

40 grams (1 1/2 ounces or 1/3 cup) icing (powdered) sugar

Pinch of fine sea salt

For the cookie dough, melt the butter either in a small pan set over a low heat or using a microwave. Once melted, pour into a large bowl along with the brown sugar and mix to combine. Once just slightly warm, add the egg yolk and vanilla and mix until smooth.

Sift in the cocoa powder, flour, baking powder, bicarbonate of soda and salt, mixing with a spatula until a cookie cough is formed. Cover with clingfilm (plastic wrap) or a reusable alternative and refrigerate for 30 minutes, or until firm.

While the dough is chilling, prepare the filling. Add the peanut butter, icing sugar and salt in a large bowl and use a spatula to mix together to form a paste.

To assemble the cookies, lightly grease a non-stick muffin tray and preheat the oven to 180°C (160°C fan) 350°Fm Gas Mark 4. Divide the filling into 6 equal pieces and roll each one into a ball. Repeat with the cookie dough. Working with one piece of cookie dough at a time, press into a thin flat disc and place a ball of the filling in the center. Fold the cookie dough over the filling and press it together to seal. Place the cookie dough in your prepared muffin tray and gently press to slightly flatten it. Repeat with the remaining filling and cookie dough.

Scatter the chopped chocolate or chocolate chips on top of the cookies and gently press to adhere the chocolate to the cookies. If you like things are are sweet and salty, I wholeheartedly recommend sprinkling the cookies with a little flaked sea salt at this point as well.

Bake for 15 to 16 minutes — the cookies will have slightly puffed tops but will still feel a little soft. Remove from the oven and set aside for 20 minutes to cool before carefully turning out from the tray.

If stored in a sealed container, these cookies will keep for 2 to 3 days.

Adapted from “Small Batch Cookies” by Edd Kimber

Another Edd Kimber Recipe to Enjoy: Egg Custard Tarts (Makes 4)