Preheat the oven to 350°F and line two large baking sheets with parchment paper and set aside. In a large bowl or stand mixer fitter with a paddle attachment, cream together 1 cup salted butter, 1 cup granulated sugar, 1 cup light brown sugar, 1¼ cup peanut butter, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until smooth and light in color, about 2 minutes. Scrape down the sides of the bowl as needed.
Mix in 1⅓ cup dry roasted peanuts and 1⅓ cup peanut butter chips just until evenly incorporated. Use a #10 cookie scoop or 4 ounces of dough, break the scooped ball of dough in half, then gently press the halves back together so that the broken sides are upward to add texture to the cookies. Place the cookies about 4 inches apart on the prepared baking sheet.