For the Cookie Dough:

• Preheat the oven to 350° and have ready a baking sheet lined with parchment paper or a silicone baking mat. Also, have ready a small bowl with about a ¼ cup of sugar for coating the cookie dough balls.
• In a medium-sized mixing bowl, whisk together flour, baking powder, and salt.
• In a large mixing bowl, combine butter, light brown sugar, granulated sugar, peanut butter, egg, and vanilla. With a handheld mixer on medium-high speed, mix until smooth.
• Add the dry ingredients and mix on low speed until combined. Do not overmix.
• Scoop out heaping tablespoons of dough, and roll into a ball. Roll in the granulated sugar, and transfer to the baking sheet spacing them 1 ½"-2" apart.
• Make crosshatch lines across the tops of the cookies using the tines of a fork, and bake for 12-14 minutes, just until the edges are a deeper brown. Set aside and allow to cool completely, about 20 minutes or so.
• Have ready a large work surface lined with wax paper. Prepare the chocolate wafers as directed on the package, or melt and  temper if using real chocolate. 
• Dip the cooled cookies half-way in the melted chocolate, and allow the excess to drip away. Place on the wax paper and sprinkle with a generous pinch of chopped peanuts. Repeat until all the cookies have been dipped.
• Allow to set completely (1-4 hours depending on your environment and which kind of chocolate you used), serve and enjoy!