A fist full of cookies.

Cookies full of roasted peanuts and chunks of white chocolate.

Cookies cooling on a tray.

Cookies tempting you into the kitchen.

Cookies calling your name.

Cookies for snacking.

Cookies with coffee.

Cookies for life.

Peanut Butter and White Chocolate Chunk Cookies

Makes about 40

120g unsalted butter, at room temperature and chopped

120g caster sugar

120g soft brown sugar

1 egg

220g plain flour

1 teaspoon baking powder

100g white chocolate, cut into chunks

100g roasted salted peanuts

Preheat the oven to 180°C, fan-forced. Line two baking sheets with baking paper. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars until pale and fluffy. Add the egg and beat well. Reduce the speed to low and add the flour, baking powder, chocolate and peanuts. Mix until combined.

Turn the dough out onto a lightly floured work surface and knead for about 30 seconds.

Take tablespoons of the mixture and roll into balls. Place them on the prepared baking sheets about 3cm apart and then flatten them a little with your palm. Bake for approximately 10 – 12 minutes, or until lightly golden at the edges. Leave to cool on the trays.

slightly adapted from here