Preparation

• Heat the oven to 350°F. Line two sheet pans with parchment paper.
• Stir together the flour, baking powder, baking soda, and salt to blend them. In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and oil on medium speed until smooth and creamy. Blend in the brown sugar. Add the whole egg, egg yolk, and vanilla and beat until smoothly blended. Turn the speed to low, add the flour mixture and mix just until it’s well incorporated, then stir in the peanuts.
• Scoop up heaping Tbs. of the dough and drop them onto the pans, spacing them about 1-1/2 inches apart.
• Bake the cookies, switching the pans between the racks midway through baking, until lightly browned around the edges, about 10 minutes. Let them cool completely on the pans before removing.

With Chocolate: If you’re a fan of peanut butter and chocolate, you’ve probably already thought of adding chunks of chocolate to the dough. A cup will be plenty.