White Chocolate Peanut Butter Crunch Cookies

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line two baking sheets with parchment paper. Set one baking sheet aside.
On one of the baking sheets, spoon 16-20 teaspoons of peanut butter and put it in the freezer to harden while you make the cookie dough. Each cookie will have a teaspoon of peanut butter on the inside, so I always like to have a few extra teaspoons of peanut butter ready to go.
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter, brown sugar and granulated sugar on medium-high speed for 2-3 minutes until lighter in color and creamy. Add the egg and vanilla extract and beat on low-medium speed until combined.
Add the flour, cornstarch, baking soda and salt and mix on low speed until a dough forms. Add the white chocolate chips and peanuts and fold together until combined.
Scoop the cookie dough and roll into balls. I like to make these cookies BIG - approximately 2-3 tablespoons of dough per cookie. Once all of the cookie dough is rolled, remove the the peanut butter from the freezer. Flatten one cookie, place a teaspoon of peanut butter in the middle, and roll the cookie back up, spacing them 3-4 inches apart on the baking sheet. Repeat this process with the rest of the dough.
Bake the cookies for 12-16 minutes (depending on how big you make them) until they are set and lightly golden. Let cool on the pan for 5 minutes, then transfer the cookies to a cooling rack to cool completely. Enjoy!