Place the softened butter in a mixing bowl and, together with the sugar, brown sugar and vanilla sugar, cream it with a hand mixer or whisk until the mixture is light and fluffy.

Add the peanut butter to the mixture and stir well until everything is nice and even.

Now add the egg and flour to the mixture and knead everything into a smooth dough. The dough should be soft but not sticky. If it's still too sticky, simply add a little more flour.

Form the dough into a ball, wrap it in cling film and chill it in the refrigerator for about 1 hour. This will make it easier to roll out later.

Preheat the oven to 350°F (180°C), conventional oven (no fan).

Roll out the chilled dough on a lightly floured work surface to a thickness of about 2 mm. Then cut out circles (e.g., with a glass or cookie cutter). Place these circles on a baking sheet lined with parchment paper. Cut a smaller circle out of the center of half of the circles to create "cookies with a hole".

Knead the remaining dough scraps together, roll them out again and cut out more circles until the dough is used up.

Bake the cookies in a preheated oven for about 10 minutes, until they are lightly golden brown around the edges. Then let the cookies cool completely.

Stir the peanut butter for the filling until creamy. Place a small dollop of peanut butter on each cookie without a hole. Then top each with a cookie that has a hole, creating a "sandwich".

Finely chop the dark chocolate and melt it in a double boiler (pot over hot water) or carefully in the microwave. Then drizzle the melted chocolate over the cookies in thin stripes.

Allow the chocolate coating to dry. Store the finished peanut cookies in a cookie tin in a cool place.