Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, mix the peanut butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time and the vanilla extract.

In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Fold the dry mixture into the wet ingredients. Stir until just combined, then fold in the chocolate chips and chopped peanuts.

Scoop the dough onto the baking sheets, spacing them about 2 inches apart. Optionally, top with extra chocolate chips and a sprinkle of sea salt.

Bake for 10-12 minutes until edges are set but centers are soft. Rotate halfway through for even baking.

Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.