Peanut and Milk Chocolate Cookies

2 1/4 cups all-purpose flour1 teaspoon baking soda1 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup unsalted butter, softened 1/2 cup peanut butter, chunky or smooth2 large eggs2 teaspoons vanilla extract 1/2 cup peanuts, coarsely chopped1 bag (10 ounces) swirled milk chocolate peanut butter chipsHeat oven to 350 degrees. Lightly grease three baking sheets or line them with parchment paper.In small bowl, whisk together flour and soda. Set aside.In large mixing bowl with an electric mixer on medium speed, beat sugars, butter and peanut butter until smooth. Add eggs and vanilla. Beat on medium speed 1 minute. Scrape bowl well. Add flour and mix on low until incorporated. With large spoon, stir in chopped peanuts and chips.Scoop into 1 1/2-inch balls and place 2 inches apart on baking sheets. Gently flatten dough balls with palm of hand or spatula. Bake 11-13 minutes until light brown. Do not overbake or cookies will become hard upon cooling.Makes 3 dozen cookies.Baker's hint: For more peanut boost, use super chunky peanut butter.Nutrition values per serving : 159 calories, 8 g fat (4 g saturated fat), 19 g carbohydrates, 1 g fiber, 4 g protein, 20 mg cholesterol, 71 mg sodium.