Beat the butter and sugar together until the butter is light and fluffy, about 3-5 minutes.
Add egg and shrimp paste. Mix together until well combined.
Add the flour, baking powder and baking soda. Mix together.
When the cookie dough is uniform throughout, add the peanut butter chips. I used Reese’s Pieces and little peanut butter cups.
Using a 1 ¾ inch ice cream scoop, scoop out the cookies onto a parchment paper-lined baking sheet.
Chill the dough for at least 30 minutes in the fridge.
Bake in a pre-heated 350ºF (175ºC) oven for 15-18 minutes, or just until the edges of the cookie has set (do not over bake).
Allow cookies to fully cool before enjoying
