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1
Combine the flour, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork.
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2
In a large bowl, mix the melted butter with the sugars.
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3
Whisk in the egg, vanilla, and peanut butter, add the flour mixture, and mix with a rubber spatula or wooden spoon just until evenly incorporated.
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4
Cover the dough and refrigerate for an hour or two and up to 2 days.
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5
Preheat the oven to 325 degrees F. Position racks in the upper and lower thirds of the oven.
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6
Pour the chopped nuts into a shallow bowl.
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7
Scoop about 2 level teaspoons of dough for each cookie, shape into a 1-inch ball or fat little log, and coat the top and sides heavily with the chopped nuts, pressing in any pieces that fall off so that there are no bald spots.
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8
Place 2 inches apart on the lined or greased pans.
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9
Bake the cookies for 15 to 18 minutes, until they are lightly colored on top (and underneath).
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10
Rotate the sheets from top to bottom and from front to back halfway through the baking time to ensure even baking.
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11
The cookies will seem very soft to the touch (and the one you turn over to assess color may even fall apart), but they will firm up as they cool.
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12
For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks.
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13
Cool the cookies completely before storing.
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14
May be kept in an airtight container for at least 2 weeks.
