Preheat oven to 350 degrees and line two sheet trays with parchment paper.

Add the sugars and butter to the mixing bowl. Mash and cream the butter and sugars together until smooth and creamy.

Then add the peanut butter admix until smooth.

When the peanut butter is fully incorporated into the sugar and butter mixture, add the egg and the vanilla. Mix until fully incorporated.

In a separate small bowl, whisk together the salt, baking powder and flour.

Then add the dry ingredient mix to the wet mixture all at once, then gently fold the dry mix into the wet mix. Gently fold until there are no more dry bits.

Now add the whole roasted peanuts to the batter, gently fold them in until they are evenly mixed into the batter.

Use a small (1.5 tbsp.) cookie scoop, or measuring spoon to scoop the cookie batter onto the lined sheet trays. Space them out evenly to get 12 cookies per sheet for a total of 24 cookies.

Don't flatten them out, leave them as little cookie batter balls. You can do one tray first and pop it in the oven and do the second tray while the first one bakes.

Bake the first tray of cookies for 10-11 minutes. They will flatten out and get only slightly golden, so don't over-bake them!

For the second tray place a Hershey Kiss in the center of each dough ball, if desired.

Bake the second tray for 10-11 minutes.

Cook the sheet trays on wire racks.