Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat.

In a medium bowl, whisk together flour, baking soda, baking powder. Set aside.

Using a stand mixer, cream the butter and peanut butter together until well combined and no lumps remain. Slowly, add the sugars and beat until creamy and smooth, about 3 minutes. Add in the egg and vanilla extract. Mix until combined.

With the mixer on low, slowly add in the dry ingredients. Mix on low until all ingredients are distributed. Don’t overmix.

Roll about 2 tablespoons of dough into a cookie dough ball. Roll in granulated sugar. Place cookies on prepared baking sheet, about 2-inches apart.

Bake the cookies for 9-10 minutes or until they are golden at the edges and just set. Don’t overbake, the cookies will set up as they cool. Remove from pan once set and place on cooling rack.

Once cookies are completely cool, add the chocolate drizzle. In the microwave, melt your chocolate in 20 seconds intervals, until melted. Once melted, add peanut butter and stir well. Add mixture to a squeeze bottle.

Drizzle chocolate over the cooled cookies. Add peanuts immediately. Let set, about 1 hour.

Store in an air tight container for up to 4 days, or freeze for 1 month.