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Cut the peanuts in half and toast them in a baking tray, until they turn a golden color for approximately 8 minutes. Remove from oven and allow to cool to room temperature.
In a bowl of the food processor with a knife, cut the peanuts into pieces of approximately 3 cm. Reserve.
Melt the semi-bitter chocolate over medium heat in a mary bath. Cover with self-adhesive plastic and let it heat for 6 or 7 minutes. Remove from heat and stir until smooth. Keep at room temperature until used.
In a blender with a shovel, mix the peanut butter, mashed sugar and acremar. Beat at low speed for 2 minutes, then at high speed for 2 and a half minutes. Clean the edges of the bowl and beat at high speed again for 2 more minutes. Add the egg and beat for 1 minute. Clean the edges of the bowl.
Following by beating high, add the vanilla extract and beat for 30 seconds. Add the melted chocolate and beat for 30 seconds more. Clean the edges of the bowl and beat again for 30 seconds more. Add chocolate chips, flour, baking soda, and crushed peanuts and mix at low speed for 45 seconds. Remove the blender from the bowl and continue mixing with the help of the rubber spatula.
Divide into portions of approximately 2 tablespoons, to form a single serving, approximately 3 centimeters in diameter. Place the 12 balls of dough in a baking tray. With the back of the fork, gently press each dough ball to crush them lightly. Place the cookies in the preheated oven and bake for 20 to 22 minutes.
Let the cookies cool for 3 or 4 minutes on the baking sheet and then change them to a rack to cool completely.
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