Preheat oven to 190C/375F/Gas 5 and line two large baking sheets with parchment paper or a baking mat. Set aside.

Cream the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowl. Add the eggs and vanilla extract, and mix to combine.

In a separate large bowl, combine the flour, baking soda, and baking powder.

Slowly add the dry ingredients to the wet ingredients and mix until just combined. Stir in a two-thirds cup of unsalted peanuts.

Cover and transfer the dough to the refrigerator and chill for one hour.

Once chilled, divide the dough into equal-sized balls and arrange them on the prepared baking sheets, leaving 2 inches between each ball.

Press the dough down with a fork in a crisscross fashion to flatten it.

Add the remaining chopped peanuts to the top of the cookies and press the peanuts down into them.

Place the baking sheets into the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown on top and cooked through.

Remove from the oven and let the cookies sit for 2-3 minutes before transferring them to a wire rack to cool slightly before serving. Enjoy!