Adjust the oven racks to the upper-middle and lower-middle positions and heat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone mats.

Whisk the flour, baking soda, baking powder, and salt together in a medium bowl; set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes, scraping down the bowl and beater as needed with a rubber spatula. (Or get yourself a beater blade!) Add the peanut butter and mix until fully incorporated, about 30 seconds; add the eggs, one at a time, and the vanilla and mix until combined, about 30 seconds. Decrease the speed to low and add the dry ingredients; mix until combined, about 30 seconds. Mix in the ground peanuts until just incorporated.

Use a cookie scoop or scoop a generous 2 tablespoons for each cookie. Roll into balls and place on prepared baking sheets, spacing them about 2½ inches apart (they don't spread very much - see photos above). Press each dough ball twice with a fork, at perpendicular angles, to make a crisscross design.

Bake, switching and rotating the sheets halfway through the baking time, until the cookies are puffy and slightly brown around the edges but not on top, about 10-12 minutes. They will not look fully baked, and that's ok! Cool the cookies on the baking sheets for 5 minutes. Using a wide spatula, transfer cookies to a wire rack to fully cool. Repeat until all cookies are baked.