In a large mixing bowl, cream together the softened butter, brown sugar, and sugar for about 4 minutes until light and fluffy.

Add the eggs and vanilla extract, and beat for another minute until well combined.

Fold in the peanut butter until the mixture is smooth.

In another bowl, stir together the flour, baking soda, baking powder, and salt.

Gradually fold this dry mixture into the wet ingredients until just combined.

Fold in the finely ground or chopped roasted salted peanuts.

Chill the dough for at least 1 hour; overnight is ideal for better flavor development.

Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.

Roll the chilled dough into 2-inch balls and roll each in sugar to coat lightly.

Arrange the dough balls on the prepared cookie sheet and press each ball with a fork to create a crisscross pattern.

Bake for 10–13 minutes or until the edges are light golden.

Allow them to rest on the pan for at least 5 minutes before transferring to a cooling rack.