Using a countertop mixer, add butter, sugar, brown sugar and peanut butter; mix on medium speed until light and fluffy (~2-3 minutes).

Add egg and vanilla; mix on low speed until just combined.

Using a medium bowl, add dry ingredients (flour, baking soda, baking powder and salt); stir until well combined. Add dry ingredients and chopped peanuts to bowl; mix on low speed until just combined.

Cover and place dough in refrigerator for 1-2 hours (or overnight).

Preheat oven to 375° F. Line a baking sheet with parchment paper; set aside.

Place ~¼ cup of sugar on a plate or in a shallow bowl. Roll dough into 1” balls and then roll each ball in the granulated sugar. Place dough balls 2” apart on lined baking sheet. Repeat with remaining dough.

Using a fork, flatten the dough balls in criss-cross pattern.

Bake for 12-14 minutes, or until edges of cookies just begin to turn brown.

Remove cookies from oven and let cool completely before removing from baking sheet.