Preheat oven to 375 degrees F (190 degrees C) and position oven rack to the center. Line baking trays with parchment and set aside.
In a small bowl whisk together All-Purpose Flour (1 1/2 cup), Baking Soda (1 teaspoon), and Salt (1/4 teaspoon).
Bring the Unsalted Butter (1/2 cup) to room temperature.
Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream together the butter, Granulated Sugar (1/2 cup), and Brown Sugar (1/2 cup) light, then add the Large Egg (1) and beat until light and fluffy.
Add Creamy Peanut Butter (1/2 cup) and Pure Vanilla Extract (1/2 teaspoon) and beat on low until just combined.
Stir in flour mixture on low speed to combine until flour is just absorbed, scraping bowl once.
Add in Chopped Chocolate Covered Peanuts (1 cup) and mix on low until evenly distributed.
Using a 1 ounce scoop, scoop cookies onto prepared sheet, spacing at least 2 inches apart.
Flatten cookies using your palm or bottom of a small cup dipped in flour to prevent sticking.
Top each cookie with one of the Chocolate Covered Peanuts (30).
Bake for 10-11 minutes until golden.
Remove pan and allow cookies to cool for 5 minutes on tray before moving to a cooling rack.