Cream the butter, peanut butter, and sugars together in a large bowl using a hand mixer or stand mixer. Beat on medium speed until light and fluffy, about 3-4 minutes.

Add eggs and vanilla extract and beat until combined. Fold in flour, baking soda, baking powder, and salt. Stir in the peanut butter chips and optional chopped peanuts (if using). May leave out ¼ cup of peanut butter chips to place on the cookies after removed from the oven.

Chill the dough in the refrigerator for at least 30 minutes to prevent spreading during baking. This step is key to getting thick cookies.

Preheat your oven to 350 degrees and line two large light-colord baking sheets with parchment paper or silicone baking mats.

Portion the dough into large 5-6 ounce balls (approximately the size of a small baseball) to achieve those thick bakery-style cookies. Place the dough balls onto baking sheets, spacing them about 2 inches apart.

Bake the cookies for 10-14 minutes, or until the edges are set and golden but the centers are still slightly soft. The cookies will continue to firm up as they cool on the baking sheet. Be careful NOT to overbake the cookies.

Remove the cookies from the oven and lightly press a few peanut butter chips on the tops of the cookies. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Storage: Place in an airtight container at room temperature for up to 2 days. These cookies freeze very well so they can be placed in a gallon-sized Ziploc bag for up to 2-3 months.