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1. Preheat oven to 350u00b0F. Line 2 baking sheets with parchment paper. Process 2/3 cup flour and peanuts in food processor until finely ground. Transfer to bowl and stir in remaining flour, salt, baking soda, and baking powder.
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2. In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla and beat until well combined. Reduce speed to low and add flour mixture in 2 batches, mixing until just combined. Do not overbeat. Cover and refrigerate dough for 30 minutes until firm.
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3. In the meantime, prepare the fudge. Put chocolate chips, sweetened condensed milk, and butter in a medium microwave-safe bowl. Microwave on medium power until ingredients are melted, about 3-5 minute, stirring once or twice during cooking. Let cool for few minutes and put chocolate mixture in a gallon Ziplock bag to use it as a piping bag. Keep it at room temperature while shaping and baking cookies.
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4. Shape tablespoonfuls of dough into 1-inch balls. Place dough balls 2 inches apart on the prepared cookie sheets. Bake 1 sheet at a time for 10-12 minutes until just set and beginning to crack. Remove from oven, and immediately, using the back of the measuring spoon or round dull object, make small depressions in the center of the cookies. Let cool slightly.
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5. Cut a small opening in one corner of the Ziploc bag with a pair of scissors. Carefully pipe the fudge into the center of the cookies. Cool 5 minutes, then transfer to wire rack to cool completely.
