Preheat the oven to 350° F, with the rack in the middle. Line a baking sheet with parchment paper.

Ground the peanuts in a food processor to resemble bread crumbs.

In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.

With an electric mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugars and beat for 3 minutes, until fluffy. Scrape down the bowl as necessary.

Beat in the peanut butter until blended, then the eggs, one at a time, followed by the vanilla.

Add the dry ingredients and combine with the mixer on low. Don’t overmix.

Add the peanuts and mix until just incorporated.

Scoop out dough and shape into balls (30 grams or 2 tablespoons each) then place on baking sheet, spacing them 2 ½ -inches apart.

Using a fork dipped in water, flatten cookies slightly then turn fork and press in the opposite direction to create a criss cross pattern.

Bake cookies, one sheet at a time, in the middle of a preheated oven, until turning golden around the bottom edges, pale and slightly under-baked on top, about 10-12 minutes.

Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.