Instructions

• Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together 1¼ cups (156.25 g) all-purpose flour, ½ cup (43 g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set the dry mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a handheld mixer, beat ½ cup (113.5 g) room-temperature unsalted butter, ¾ cup (193.5 g) creamy peanut butter, ⅔ cup (146.67 g) light brown sugar, and ⅓ cup (66.67 g) granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
• Add the 2 eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and scrape the bowl again.
• Add the reserved dry ingredients to the wet mixture and mix on low speed (or stir with a spatula) just until the flour mixture is incorporated. Do not overmix.
• Using a rubber spatula, fold in 1 cup (180 g) semisweet chocolate chips and ½ cup (73 g) peanuts until evenly distributed.
• Drop dough by two heaping tablespoons (about golf-ball size) onto the prepared baking sheets, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each dough mound.
• Bake for about 12 minutes, or until the cookie edges are set and the centers are still slightly soft. If baking more than one sheet at a time, rotate the sheets front-to-back and top-to-bottom halfway through baking for even browning.
• Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes, then transfer the cookies to a wire rack to cool completely. Store cooled cookies in an airtight container.