Instructions

1. Arrange two racks to divide the oven into thirds, then heat to 325°F. Line 2 baking sheets with parchment paper and set aside. Place 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine; set aside.
2. Place 1 cup smooth peanut butter, 8 tablespoons room temperature unsalted butter, 3/4 cup packed light brown sugar, and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat at medium speed until lightened in color and creamy, about 2 minutes.
3. With the mixer on low speed, beat in 1 large egg and 1 teaspoon vanilla extract. Stop and scrape down the bowl to ensure everything is evenly combined.
4. With the mixer off, add the flour mixture to the mixing bowl. Turn the mixer onto low speed to incorporate the flour. Once fully incorporated, beat the dough on medium speed for a full 3 minutes.
5. Remove the mixing bowl from the mixer. Add 1 cup peanut butter chips and 1/2 cup finely chopped roasted, salted peanuts and fold into the dough by hand with a rubber spatula until just combined.
6. Drop 2-tablespoon scoops of the dough onto the baking sheets, spacing them about 2 inches apart, 12 cookies per sheet. Use the tines of a fork to flatten and press a hashtag mark onto each of the cookies.
7. Bake the cookies for 6 minutes. Rotate the baking sheets between racks and from front to back, then bake until the cookies appear dry and are just beginning to brown around the edges, 4 to 6 minutes more.
8. Slide the parchment paper with the cookies onto cooling racks and cool at least 5 minutes before serving.