1 cup butter (cold, cut into small cubes)

1 cup brown sugar

1 cup sugar

1 cup creamy peanut butter (I use chunky)

2 large eggs

2 teaspoons vanilla extract

2 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt (optional)

1 1/2 cups peanut butter chips

1/4 to 1/3 cup chopped peanuts (optional)

Cream the butter, peanut butter, and sugars together in a large bowl using a hand mixer or stand mixer. Beat on medium speed until light and fluffy, about 3 to 4 minutes.

Add eggs and vanilla extract and beat until combined. Fold in flour, baking soda, baking powder, and salt. Stir in the peanut butter chips and optional chopped peanuts (if using). May leave out 1/4 cup of peanut butter chips to place on the cookies after removed from the oven.

Use a 2-ounce scoop (1/4 cup) to scoop dough onto parchment-paper-lined cookie sheets, making approximately 24 cookies. Place them two inches apart, then chill for 30 minutes to prevent spreading during baking.

Preheat oven to 350 degrees. Bake for 9 minutes, or until the edges are set and golden but the centers are still slightly soft. The cookies will continue to firm up as they cool on the baking sheet. Do not overbake. Remove cookies from the oven and lightly press a few peanut butter chips on the tops of the cookies. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Storage – Place in an airtight container at room temperature for up to 2 days. These cookies freeze very well, so they can be placed in a gallon-sized Ziploc bag for up to 2 to 3 months.