Chocolate peanut cookies

Preheat oven to Gas mark 4 (350 F/180 C). Put the flour and baking powder in a bowl to one side.

Using an electric mixer, beat the peanut butter, sugar (both kinds) and butter on medium speed until light and fluffy. This takes around 2 minutes.

Reduce speed to low and add the vanilla extract, eggs and salt, mixing for 1 minute or until well blended.

Slowly add the flour mixture until well combined. Then stir in the chocolate chips using a wooden spoon.

Shape the dough into balls a little bigger than a walnut and place them on a baking tray covered in grease proof paper. Space each one roughly 2 inches apart.

Bake for 10-12 minutes, turning the tray halfway through. When done, the cookies should be a pale golden brown on the edge and soft in the middle.

Allow to cool on the baking sheet for 2 minutes before moving to a wire wrack to cool fully.

They'll store in an airtight container at room temperature for 1 week.