These cookies are actually quite versatile. You can enjoy them plain or sandwich them with nutella, which complements the flavour perfectly and doesn’t require much work – and it’s sure to be a hit with the kids! You can also add coarsely chopped peanuts or dark or white chocolate chips. I never realized what a perfect combination white chocolate and peanut butter is, until at Christmas I tried a Reese peanut butter cup coated with white chocolate! It’s even better than with milk chocolate.

These cookies are best enjoyed freshly baked. I usually make a big batch, only bake what my kids will eat, but portion all the dough and flash freeze the rest for another day. Once frozen, I put them into freezer bags and have cookies to go at a moment’s notice! I bake them from frozen.

The most important thing is not to over bake them. Watch the cookies carefully, once they are lightly golden around in the edges, take them out. They will be soft, so let them cool on the baking sheet or they will break. You can make the pattern on the cookies by pressing a fork lightly on the balls before baking. To get the balls evenly sized, I use a cookie scoop.

Ingredients

1/2 cup brown sugar
1/2 cup white sugar
1 tbsp vanilla sugar
1/2 cup butter
1/2 cup peanut butter
1 egg
3/4 tsp baking powder
1/2 tsp baking soda
1 1/4 all purpose flour

Instructions

Cream butter, peanut butter and sugars in bowl with electric mixer.

Add the egg and keep mixing.

Mix the flour with the baking soda and baking powder and add to the batter.

Scoop 1″ balls onto parchment lined baking sheet and bake for 8-10 minutes at 325 degrees. Let cool on baking sheet.

Adapted from a Betty Crocker recipe.