Salted peanut butter sandwich cookies

There's something about slightly salty cookies/biscuits that I just can't resist. Maybe it's the subtle balance to what can sometimes be overly sweet treats. Or the flavour-enhancing powers of sodium. Either way, it's something I go back to over and over when baking.

This cookie dough is wonderfully sturdy, thanks to all the peanut butter and the rye flour, so it doesn't need to be refrigerated to try and stop excess oven spreading. I added chocolate chunks to half of the dough, so I had some with chocolate and some without (to please fussy-family members... don't ask!).