Preheat oven to 350F and line two baking sheets with parchment paper.

In a small bowl, combine the milk and vanilla and set aside.

In a medium bowl, sift together the flour and baking powder and set aside.

In a large mixing bowl, beat together the sugar and SKIPPY® Peanut Butter. Beat in the eggs one at a time, waiting until fully incorporated before adding the next.

Alternating between the two, gradually add the milk mixture and flour mixture to the dough, mixing after each addition. If the dough is crumbly, use your hands to knead it until it comes forms a cohesive ball. Fold in the peanuts, again using your hands to push and fold them into the dough.

Divide the dough into 4 equal parts and form each into rectangles about a 1/2 inch thick. Place each piece of dough on the baking sheets and bake for 20 minutes. After 20 minutes, remove to let cool and set the oven temperature to 300F.

Once cooled, use a sharp serrated knife to cut each rectangle into1/2-inch slices at a slight diagonal. If you saw gently with a serrated knife, you can make a clean cut through the peanut chunks with minimal crumbling. Place all cookie pieces back on the pan, sliced side up. Bake an additional 10 minutes, then flip each cookie and bake 10 minutes more. Remove, let cookies cool in the pan for 5-10 minutes, then transfer to cooling racks to cool completely. These taste great dipped or drizzled in chocolate or dipped in hot chocolate.