1. Combine sugar, cocoa and baking soda in medium saucepan; stir in milk and peanut butter chips. Cook over low heat, stirring constantly, until chips are melted. Add vanilla; pour into medium bowl. Cool; refrigerate until set.
2. Heat oven to 350°F. Roll spoonfuls of batter into 1-inch balls; roll balls in chopped peanuts. Place on ungreased cookie sheet; flatten slightly.
3. Bake 8 to 10 minutes or until slightly firm, but not hard. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 30 cookies.
Always read labels of each ingredient to ensure that they are gluten free prior to use.