Preheat oven to 350F/180F. Line two baking sheets with silicone baking liners or parchment paper.

In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.

Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined.

Scoop dough out and shape into balls then place on baking sheets spacing them 2-inches apart. Using a fork create a criss-cross pattern on top of the cookies.

Bake cookies 9-10 minutes until light golden.

Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.

Pipe the Nutella in a thin and even layer on half of the cookies and top with the other half.

Dunk half of each cookie into the chocolate and place on a tray lined with parchment paper. While the chocolate is still wet, sprinkle on the chopped peanuts.

Place the cookies back in the refrigerator for about 15 minutes to allow the chocolate to set. Then enjoy!