Toffee Peanut Cookies

Preheat the oven to fan 160°C (conventional 180°C) and line a baking sheet with parchment paper.

Cut soft toffee candies into small cubes and roughly chop the peanuts.

Cream the butter with the white and brown sugar until the mixture lightens and most of the sugar has dissolved.

Beat in the egg until everything is homogeneous.

Sift the flour into a second bowl and mix with the baking powder and cocoa powder.

Add the flour mixture to the butter mixture and briefly mix, only until no dry flour is visible.

Gently fold in the peanuts and toffee cubes.

Use two teaspoons to scoop small portions of dough, place them with enough space on the sheet and press down slightly.

Bake the cookies for 10–12 minutes until the edges feel set and the centers are still soft.

Remove the sheet and let the cookies rest on it for 5 minutes, then cool completely on a wire rack.