Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper and set aside.
Combine in a large bowl the Unsalted Butter (1/2 cup), Chunky Peanut Butter (1/2 cup), Granulated Sugar (1/2 cup), and Brown Sugar (1/2 cup).
With a hand mixer on medium speed, cream the butter mixture together. Add the Egg (1) and Vanilla Extract (1/2 teaspoon) and mix to combine.
Sift the All-Purpose Flour (1 1/2 cup), Baking Soda (1 teaspoon), and Salt (1/2 teaspoon) together. Add the Peanut Butter Chips (1 cup) to the butter mixture, slowly, until just combined and being sure not to overwork the dough.
Scoop the dough into rounded tablespoons and deposit 3 inches apart on the baking sheet. Create a hashtag with a fork and sprinkle the tops of the cookies with a little Granulated Sugar (to taste) and Peanuts (1/2 cup). Bake for 5 minutes.
Then shift the baking sheet 180 degrees and bake for another 5-7 minutes until browned and crisp.
Cool for 5 minutes on the baking sheet before transferring cookies to a rack to finish cooling. Keep in an airtight container for up to 5 days.