Preheat the oven to 170C/gas mark 3 and grease and line your baking trays if needed. I use non-stick trays personally.

Sift the flour, bicarbonate of soda and salt into a large mixing bowl.

In a separate bowl cream the butter and sugars with an electric whisk. Add the eggs then beat until creamy.

Add the peanut butter and beat once more until mixed and then with a spoon fold in the peanut brittle chunks. Add this mix to the sifted ingredients until a soft dough is formed.

Place in to the fridge for about half an hour and then spoon out ice-cream scoop (golf ball) sized balls and place on to your trays. Leave a bit of space as they will spread during cooking.

Press down on the top slightly and then bake for 15 -17 minutes or until the edges start to brown slightly.

Once the done remove from the oven and allow to cool for five minutes on the trays before transferring to a wire rack to cool completely.