Preheat oven to 350 degrees. Line the bottom of two half sheet pans with parchment paper

In a large bowl, stir together peanut butter, sugar, egg, baking soda, Sonoma Syrup Extracts, and salt until well combined. Mix in chocolate chips and peanuts.

Use a small ice cream scoop to measure out dough in tablespoon-sized scoops and put 2 inches apart on the baking sheets.

Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through.

Cool 5 minutes on sheets; transfer cookies to racks to cool completely.