1 cup butter (8 oz.), at room temperature
1 cup chunky or smooth peanut butter, at room temperature
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
5 ounces semisweet chocolate, cut into 1/2-inch pieces
1/4 cup unroasted or roasted, unsalted peanuts

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.

In the bowl of a tabletop mixer fitted with the flat beater, cream the butter and peanut butter. Add the sugars and mix until incorporated and smooth. Beat in the eggs, one at a time, waiting until the first is incorporated before adding the second. Mix in the vanilla.

In a separate bowl, combine the flour and baking soda. Pour the dry ingredients into the creamed mixture and beat until fully incorporated. With a rubber spatula, fold in the chocolate and nuts by hand.

Using a spoon, drop 2-inch balls of dough about 2 inches apart onto the baking sheets. Bake on the center rack in the oven for approximately 13 minutes. Let the cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to finish cooling.

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