Preheat oven to 180 degrees celsius (or 170 degrees celsius fan forced).
Grease and line two baking trays with baking paper and set aside.
Cream together the butter, peanut butter, brown sugar and vanilla extract for 1 minute on Speed 3.
With the TM blades still running, add the eggs one at a time and mix on Speed 3 for 30 seconds.
Add the sifted flour and baking powder and knead on interval speed for 30 seconds.
Add in the chocolate chip cookies and stir through with a spatula.
Roll the mixture into tablespoon sized balls (if the mixture is too soft, put it into the fridge for 15 minutes to firm up).
Roll the dough balls through the the raw sugar.
Place the cookie balls onto the prepared baking trays and cook for 15 minutes or until lightly golden.
Leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
The cookies will be crunchy on the outside but soft on the inside (like all the best cookies are!).
Store the cookies in an airtight container for up to 5 days (they will soften slightly over this time).