Annabel Lanbein's delicious peanut butter cookies

  • 250g butter, at room temperature
  • ¼ cup peanut butter
  • 1½ cups caster sugar
  • 1½ cups lightly packed soft brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 tbsp water
  • 3 cups flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 250g dark chocolate, coarsely chopped, or 2 cups chocolate buttons
  • 1 cup coarsely chopped salted roasted peanuts

Preheat oven to 160°C fanbake and line 2 baking trays with baking paper.

Beat butter, peanut butter, sugars and vanilla until pale and creamy (4-5 minutes). Beat in eggs and water. Stir in flour, baking soda and baking powder then chocolate and nuts. Drop tablespoonsful onto prepared trays and flatten a little, allowing room for spreading (you may need to cook them in batches). Bake until golden brown and set (about 12 minutes).

Allow to cool on the trays for 10 minutes then transfer to a wire rack to cool. Store in an airtight container for up to a week.