In a frypan toast the peanuts until fragrant, about 5 minutes. Let cool. Preheat oven to 190 degrees C.
In a bowl sift together flour, bicarb soda and salt. In a separate bowl, using an electric beater, beat together the peanut butter, butter and sugars until fluffy. Add the eggs and beat two minutes more, then add the vanilla. Stir in the flour, chopped chocolate and toasted peanuts.
Drop by heaping tablespoonfuls onto baking trays, about 5cm apart. Flatten slightly. Bake 12-15 minutes (do not overbake). Cool on wire racks.