Preheat oven to 350 degrees, line two cookie sheets with Silpats or parchment paper, set aside.In a large mixing bowl, add peanut butter and mix with a wooden spoon or sturdy rubber spatula until smooth. Add sugars.Add egg along with vanilla, salt and baking soda. Mix until all is combined. The dough will be a bit stiff. You can do it, keep mixing until all is combined.Toss in chocolate chips and peanuts. Stir those in. With a medium cookie scoop, form golf size balls. You can place them right onto the cookie sheets or on a large freezer proof plate. I got 12 cookie balls out of the batter. Lightly cover with plastic wrap. Place in fridge for 1 to 3 hours. This is important. The sugars need to dissolve into the batter and by chilling the dough, it keeps the cookies thicker and chewier rather than thin and crispy. Not that crispy thin cookies is a bad thing. It’s just this recipe is meant to come out thick and chewy.Take out of fridge after one hour. You can press down lightly with tines of a fork in a crisscross pattern for a classic looking peanut butter cookie. If needed, lightly mist the fork with cooking spray so it does not stick. If not already on cookie sheets, space cookies 2 to 3 inches apart. Bake for 7 to 10 minutes or just until you see the cookies are turning a little golden. Try not to over bake. The middle should still be a bit soft.  Place cookie sheet on cooling rack. Let cool on cookie sheet for 15 to 20 minutes then slide paper off to cooling rack. Bake next batch and repeat. Enjoy!