Add the softened butter, peanut butter and sugar to your mixer and cream until smooth.
Beat in the vanilla extract and the eggs.
Combine the flour, cornflour, bicarbonate of soda and salt with your wet ingredients in the mixer. Mix until a dough forms.
Pour your milk, white and peanut butter chips mix until evenly spread throughout the dough.
Grab your weighing scales and measure the dough between pieces to between 128-130g each.
Roll into balls and leave them to cool in the fridge for 30 minutes.
While they are firming up preheat the oven to 200°C (392°F)
Take the cookie balls out of the fridge and separate them between two trays so that they aren't touching and won't stick together during baking.
Bake in the oven for 11-12 minutes.
After taking them out of the oven leave them on the baking tray until they have completely cooled. They may seem a little squidgy when you first get them out but trust me! They are still cooking and will firm up by the time that they have cooled.
Once they have cooled down fully sit back and enjoy!
