250g butter
1 3/4 Chelsea Caster Sugar
3 egg
3 cups flour
2 tsp baking powder
2 pinches of salt
4 Tbsp cocoa
2 cups peanuts (roasted and husked)

Preheat oven to 180 degrees.
Cream butter and sugar until light and fluffy.
Add eggs and beat well.
Sift in flour, baking powder, salt and cocoa together.
Mix wet and dry ingredients together.
Add cold roasted peanuts.
Scoop spoonfuls of the mixture and place on greased or baking paper covered baking tray, press with a fork. Bake for 15 minutes.