Chocolate Caramel Cookies with Peanuts

Preheat a convection oven to 180°C (approximately 350°F). Line 2 baking sheets with parchment paper. 

In a bowl, stir the flour with the baking powder and salt. In another bowl, beat the butter with the sugar until light and fluffy. Beat in the egg. Coarsely chop the peanuts and chocolate. Add the flour mixture, peanuts, turbinado sugar and chocolate to the butter mixture until thoroughly combined. Shape the dough into small hazelnut-sized balls. Place on a baking sheet, flatten slightly and bake for 10-12 minutes.