Preheat oven to 350 degrees and line baking sheets with parchment or spray them with Pam spray.
Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set it aside.
Beat butter until creamy with an electric mixer. Add the sugars and beat until fluffy (about 3 minutes) stopping to scrape down the bowl. Beat in the peanut butter until fully incorporated, then the eggs, one at a time, then the vanilla.
Stir the dry ingredients into the peanut butter mixture. Add the ground peanuts and stir gently until just incorporated. Then add the chocolate chunks. Cover in plastic wrap and place in the refrigerator overnight or until thoroughly chilled.
Take about two tablespoons of dough and roll it into a ball. Place the balls on a prepared baking sheet about 2 1/2 inches apart. Press the dough down with a fork in one direction, then another direction so you have the crosshatch design.
Bake at 350 until the cookies are puffed and slightly brown around the edges but not on top 11 minutes, rotating the baking sheet from front to back mid-bake. Remove the cookies from the oven after 11 minutes. They will not look done, but don't worry. Cool them and then transfer them to a foil lined tray or wire rack.
0 servings