1. Preheat the oven to 180°C (350°F).
2. In a bowl, stir together the flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter with both sugars using electric beaters. Add peanut butter, eggs, and vanilla and beat until well blended.
4. Add the dry ingredients and mix with a wooden spoon to moisten the mixture, and then add peanuts.
5. Roll batter into 2.5-cm (1-in.) balls and place on parchment-lined baking sheets. Press down lightly on each ball with a flour-dusted fork to make a criss-cross pattern.
6. Bake cookies in batches, 2 baking sheets at a time, changing racks and rotating half-way through baking for even baking. Bake until tops are set and bottoms are golden brown, about 14 or 15 minutes. Cool cookies on baking sheet for 2 minutes before transferring to wire rack to cool completely.

Chef’s secret

You can replace the crunchy peanut butter with smooth peanut butter and the peanuts with chocolate chips!