Cut the butter up into tablespoon size pieces, place in a large saucepan over medium heat. Cook until the butter reaches a golden amber color and smells nutty. It should take about 8 minutes. Let the butter cool slightly before transferring to a bowl, let it chill in the fridge or freezer until the butter is room temperature. The butter should be solid enough to hold its shape, but soft enough your finger can indent in it.

Cream together the browned butter, dark brown sugar, white sugar, eggs, and vanilla for 3 minutes until the mixture is pale and fluffy. Then add in the peanut butter and mix until smooth.

Whisk together the dry flour, salt, cornstarch, and baking powder. Then add it into the wet mixture. Mix on low until fully incorporated. Be sure to scrape down the sides, there should be no flour streaks in the dough.

Stir in the chopped peanuts and peanut butter chips until evenly dispersed. Cover the bowl with plastic wrap and chill in the fridge for 30-60 minutes.

Preheat the oven to 350 degrees Fahrenheit. Decide whether you are making big or medium cookies (or you can make a mixture of both). You’ll get roughly 15 extra large cookies or 30 medium cookies.

For extra-large cookies scoop ½ cup of dough, for medium cookies scoop ¼ cup dough and roll into a ball. Press some chopped honey roasted peanuts into the top of the cookie before rolling in granulated sugar. Take a fork and gently press down in the center of the cookie, repeat with the fork tines going the opposite direction to create the signature cross-hatch patter in top of the cookies. Don’t push the cookie dough balls down too thin.