Preheat oven to 160c or 140c fan forced, and line two large baking trays with non-stick baking paper. Using electric beaters, beat butter, sugar and vanilla in a large bowl until light and creamy. Beat in peanut butter.
Sift flours over butter mixture and use a non-serrated knife to mix dough. Add scorched peanuts and mix through with the knife.
Roll heaped tablespoons of dough into little balls and place onto prepared trays. Flatten to about 1.5cm. Bake for 15 minutes, until lightly golden underneath – they will be soft.
Leave on trays for 5 minutes, then transfer to a wire rack to cool.