1/2pound2 sticks salted butter, at room temperature
1Cuppacked dark brown sugar
1Cupchunky peanut butter
2large eggsat room temperature
1Cuproasted salted peanutsfinely ground in food processor (should look like bread crumbs)
1Tablespoonwhite sparkling sugaroptional
1cupsemi-sweet chocolate chips
PREP OVEN AND COOKIE SHEETS: Move oven rack to lower-middle position, and preheat to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats; set aside.
MAKE COOKIE BATTER: In medium bowl add flour, salt, baking powder, and baking soda, and whisk together until combined.
In bowl of stand mixer, add butter and sugars and beat on medium speed until creamy, about 1 minute. Increase speed to medium-high and beat until fluffy, about 2-3 minutes. Add peanut butter, eggs, and vanilla and beat on low until combined, about 1 minute. Add flour mixture and peanuts, and pulse mixer until just incorporated and peanuts are evenly distributed.
BAKE COOKIES: Using a 2-Tablespoon scoop, scoop cookie dough and roll into balls, and place on prepared cookie sheets about 2 inches apart. Using back of fork, press cookies to make criss-cross pattern. Sprinkle with sparkling sugar (optional), and bake, 1 tray at a time, until cookies are puffed up and very lightly browned around edges, about 10-12 minutes. Cool cookies on cookie sheet for 5 minutes, and then transfer to wire rack to cool completely. Repeat with reaming cookie dough.
MAKE CHOCOLATE DRIZZLE: In small heat-proof bowl, add chocolate chips and oil. Microwave at 50% power for 1 minutes, stir and repeat at 30 second intervals at 50% power until chocolate is melted.
Place foil or parchment paper under cookie rack. Dip fork into melted chocolate and drizzle chocolate over cookies.
Let chocolate set completely, and then store cookies in air tight container in refrigerator. Bring cookies to room temperature before serving.