Bring butter and egg to room temperature.

Sift together flour, baking soda, and salt. Set aside.

Using an electric hand-mixer, cream softened butter for 2 to 3 minutes. Add both sugars and continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Scrape down sides of bowl as needed while mixing. Next add egg and vanilla and beat on low speed for around15 seconds, or until they are fully incorporated, taking care not to over-beat te eggs into the dough.

Reduce mixer speed to low and slowly add sifted flour mixture until all of the flour is incorporated. Scrape down sides of bowl. Fold in white chocolate, nuts and peanut butter chips.

Line a baking sheet with parchment paper. Next scoop heaping tablespoons of dough from the bowl, roll into balls, and place on parchment paper, spaced slightly. Freeze anywhere from 1 hour to overnight. Once frozen, transfer to a plastic bag and bake as desired or make them all and channel your inner cookie monster.

When ready to bake: preheat oven to 350 degrees F and bake cookies on a parchment paper lined baking sheet, spaced a few inches apart, placed on the center rack of oven for 12-14 minutes. They're best when slightly doughy in the middle and lightly golden and crispy around the edges. Allow cookies to cool completely and store wrapped individually in plastic wrap and placed in an airtight container.