Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

In a medium bowl, whisk together 1¼ cups (156.25 g) all-purpose flour, ½ cup (43 g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until evenly combined. Set the dry mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat ½ cup (113.5 g) unsalted butter (room temperature), ¾ cup (193.5 g) creamy peanut butter, ⅔ cup (146.67 g) light brown sugar, and ⅓ cup (66.67 g) granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.

Add the 2 eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and scrape the bowl so everything is incorporated.

With the mixer on low speed (or by hand with a spatula), add the reserved dry ingredients and mix just until combined. Do not overmix.

Using a rubber spatula, fold in 1 cup (180 g) semisweet chocolate chips and ½ cup (73 g) peanuts until evenly distributed.

Drop the dough by two heaping tablespoons onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading.

Sprinkle a small pinch of coarse salt on top of each cookie.

Bake on the center oven rack for about 12 minutes, or until the edges are set and the outsides look firm while the centers remain slightly soft.

Remove the baking sheets from the oven and let the cookies cool on the sheets until they firm up, then transfer to a wire rack if desired. Store cooled cookies in an airtight container.