Preheat your oven to 160°C (fan-assisted convection). Line a baking tray with baking paper and set aside.

Cream the butter and peanut butter using an electric hand mixer until smooth. Add the sugar (sachet 1) and mix on high for 1 min until pale and creamy. Beat in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a soft dough.

Portion and roll the dough into 12 smooth balls and place 5cm apart on the prepared baking tray. Use the tines of a fork to press each cookie flat, creating a cross-hatch imprint.

Bake for 10-12 minutes or until the cookies are lightly golden. Leave on the trays for 5 minutes before transferring to a wire rack to cool completely.

Tip: Not a fan of peanuts? Swap out the peanut butter for your favourite nut butter.