1 c. (2 sticks) unsalted butter, room temperature
1 c. firmly packed dark brown sugar
1/2 c. sugar
1 1/2 c. chunky peanut butter
1 egg
2 tsp. vanilla
Pinch of salt
1 1/2 c. sifted unbleached all purpose flour
2 c. (12 oz.) semi sweet chocolate chips
Glazed peanuts

Preheat oven to 350 degrees. Lightly grease large baking sheet. Using electric mixer, cream butter until light. Gradually beat in sugars and continue beating until fluffy. Add peanut butter and beat until blended. Add eggs, vanilla and salt and beat until fluffy. Using rubber spatula, quickly fold in flour, then chocolate chips and peanuts; dough will be stiff. For each cookie, mound 3 tablespoons dough onto prepared sheet, then flatten to 4 inch round. (Space cookies 1 inch apart.) Bake until golden brown, about 17 minutes. Transfer to rack and cool. Store in airtight container. Can be prepared 2 days ahead.

GLAZED PEANUTS
1/2 c. sugar
1/4 c. water
1 tbsp. light corn syrup
1 tbsp. butter
1 tsp. vanilla
1 c. salted peanuts

Line baking sheet with foil; brush lightly with oil. Cook first 3 ingredients in heavy medium saucepan over medium low heat until sugar dissolves, swirling pan occasionally. Increase heat to high and boil until amber, brushing down sides of pan with moistened brush to prevent crystals from forming. Immediately stir in butter, vanilla, then peanuts. Spread mixture in single layer prepared sheet. Let cool until hardened, about 30 minutes. Coarsely chop glazed peanuts; do not use processor. (Can be prepared 4 days ahead. Store in airtight container.)