The peanut cookies were gobbled up too quickly so I had to make another batch! I tried making it with some different variations π
![](https://thefoodsisterhood.com/wp-content/uploads/2023/12/20130503_223135.jpg)
The first variation I tried was with butterscotch chips and peanuts! I ended up reducing the sugar to 1/3 cup instead because the butterscotch itself was pretty sweet
![](https://thefoodsisterhood.com/wp-content/uploads/2023/12/20130503_221249.jpg)
The next variation I tried was a pistachio and chocolate chip, a quick note is to toast the pistachios first so that they are more crunchy! I didn’t toast them this time so they weren’t as crunchy as I had hoped!
![](https://thefoodsisterhood.com/wp-content/uploads/2023/12/20130503_221254.jpg)
Overall, I’m definitely pleased with how the different variations turned out with the original recipe, it’s really a fast and simple recipe that can be changed so many times! The next time I plan on trying out toffee bits and raisins! Go check out your bulk barn to see what different kinds of nuts and mixes you can try!
![](https://thefoodsisterhood.com/wp-content/uploads/2023/12/20130503_224344.jpg)
These were the pistachios and chocolate chips!
With the recipe, just mix the peanut butter, sugar, egg, baking soda and salt together. Then separate the basic dough, I separated it into two batches this time. Put whatever mix of nuts and chocolate etc you want in each batch, mix and bake!