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Preheat the oven to 375°F / 190°C. Line two baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar for about 2 minutes on medium speed. Scrape the sides of the bowl often. Add the peanut butter and mix well. Add the eggs, one at a time, mixing until well incorporated. Mix in the vanilla.
In a small bowl, whisk together the peanut flour, baking soda, and salt. Add to the peanut butter mixture and mix on low speed just until it is smooth. Add the chocolate (if using).
Scoop the cookie dough using a #20 (3-tablespoon) portion scoop onto the prepared baking sheets, leaving about 2 inches between the cookies, so they have room to spread. You can make the cookies larger or smaller, but it will affect the bake time. Flatten slightly, sprinkle with decorating sugar, and use a fork to create a cross-hatch pattern.
Bake, one sheet at a time, in the middle of the oven for 10 to 12 minutes. They will puff up slightly and the tops will be golden, but they should still be slightly soft in the middle. If you like your peanut butter cookies crunchy throughout, bake them for another couple of minutes.
Cool completely before removing from the pan or they will crumble apart.