Line two cookie sheets with parchment paper and set them aside. In a large mixing bowl, combine the butter, light brown sugar, granulated sugar, peanut butter, eggs, and vanilla. Beat the mixture until light and fluffy. In a separate medium bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients and mix until fully combined. Stir in the peanut butter chips and peanuts. Divide the dough into 14 equal balls (approximately 4.6 ounces each). Roll each dough ball in sugar. Place 7 balls on each prepared cookie sheet, then gently press the top of each cookie with a fork. If desired, sprinkle a little extra sugar on top. Refrigerate the dough balls for 1 hour. Preheat the oven to 350°F. Note: These cookies were baked in a convection oven; if you're using an electric or gas oven, you may need to adjust the baking time. Bake the cookies for 16-18 minutes. After baking, carefully slide the cookies (still on the parchment paper) onto the counter to cool completely. Note: Do not attempt to remove or pick up the cookies until they have fully cooled, as they are heavy and will break apart if handled too soon. But trust me, they’re totally worth the wait! Makes 14 large cookies.