• Preheat the oven to 360 degrees F. Line 2 large baking trays with parchment paper. Set aside. 

Make the Cookies

• Place butter in a large bowl of a stand mixer fit with the paddle attachment. Add icing sugar and cream the butter on medium mixer speed for 5 minutes. 
• In a separate bowl combine flour, baking powder and salt. Sift the flour mix into the creamed butter. Mix on a low mixer speed just until a crumble starts to form.  
• Add eggs and peanut butter. Mix on medium mixer speed for 1 minute. Scrape off sides of the bowl. 
• Add peanuts and chocolate chunks. Combine everything together using a large wooden spoon. 
• Using an ice cream scoop, scoop the dough out into round balls, dropping them 2 inches apart on the parchment paper. Flatten them gently with your hand.
• Bake for 20 minutes. Allow the cookies to cool completely. 

Make the Chocolate Drizzle 

• Break chocolate into small pieces and place in a bowl. Set aside. 
• In a small pot, bring water to boil. Place the bowl with chocolate over the pot and mix with a spoon until the chocolate melts and has a smooth texture. Be careful not to burn yourself.
• Using a fork, drizzle the melted chocolate over your cookies. If desired sprinkle with some finely chopped peanuts or salt flakes for garnish.