First, get your dry ingredients sorted. Whisk together the flour, baking soda, and salt in a medium bowl. This helps distribute the baking soda evenly so you don’t get any bitter spots in your cookies. Set this aside.

In a large bowl (or your stand mixer if you’re using one), beat the softened butter and peanut butter together until they’re completely combined and creamy, about 1-2 minutes. You’ll want to scrape down the sides of the bowl at least once.

Add both sugars to butter mixture. Beat for about 2-3 minutes until it gets light and fluffy – the color will actually lighten a bit and the texture will look almost whipped. This step is crucial for getting that perfect cookie texture.

Crack in the eggs one at a time, beating well after each one. Add the vanilla with the second egg. Keep mixing until everything is well combined and smooth – about 30 seconds after each addition.

Now comes the flour mixture. Add it gradually, about a third at a time, mixing on low speed just until you can’t see any dry flour. If you’re mixing by hand, use a gentle folding motion. Don’t overmix here or your cookies might get tough.

Finally, stir in the chocolate chips and peanuts (if using) until they’re evenly distributed. The dough will be soft but should hold its shape.

Here’s a crucial step: chill the dough for at least 30 minutes (I prefer an hour). This helps prevent the cookies from spreading too much and intensifies the flavor.

When you’re ready to bake, preheat your oven to 350°F and line your baking sheets with parchment paper. Scoop the dough using a rounded tablespoon or a #40 cookie scoop – they should be about the size of a golf ball.

Space the cookies about 2 inches apart on your baking sheets. They will spread while baking.

Bake for 11-13 minutes, rotating the pan halfway through. Look for golden brown edges while the centers still look slightly underbaked – they’ll feel soft but not wet when you lightly touch the top. Don’t wait for them to look completely done or they’ll end up crispy instead of chewy.

Let them cool on the baking sheet for 5 minutes – they’ll finish setting up during this time. Then transfer to a wire rack to cool completely.