In a large bowl, use a hand mixer or stand mixer to cream together the cold butter, creamy peanut butter, brown sugar, and granulated sugar on medium speed. Beat for about 3 to 4 minutes until the mixture is light and fluffy. Add the eggs and vanilla extract, then continue beating until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the peanut butter chips and, if using, the chopped peanuts. You can reserve about ¼ cup of peanut butter chips to press on top of the cookies after baking for an extra decorative touch.
Chill the dough in the refrigerator for at least 30 minutes. This step is essential to prevent excessive spreading and to help create those thick, bakery-style cookies.
Preheat your oven to 350°F (175°C) and line two large, light-colored baking sheets with parchment paper or silicone baking mats.
Portion the chilled dough into large balls, about 5 to 6 ounces each—roughly the size of a small baseball. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading.
Bake the cookies for 10 to 14 minutes, or until the edges are golden and set but the centers remain slightly soft. Be careful not to overbake, as the cookies will continue to firm up while cooling on the baking sheet.
Once out of the oven, gently press a few of the reserved peanut butter chips onto the tops of the warm cookies for a beautiful finish. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 2 days. These cookies also freeze exceptionally well—place them in a gallon-sized Ziploc bag and freeze for up to 2 to 3 months for later enjoyment.
