| | Directions | - Preheat oven to 350ºF. In a large mixing bowl, beat the butter and peanut butter with an electric mixer on medium to high speed for about 30 seconds.
- Add the sugars, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally.
- Beat in the egg, milk, and vanilla until combined.
- Beat in as much of the flour as you can with the mixer. Stir in the remaining flour with a wooden spoon.
- Stir in the chocolate pieces, peanuts, and chopped peanut butter cups.
- Drop the dough by generously rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
- Bake for about 10 minutes or until lightly browned. Transfer to wire racks to cool. Makes about 30 cookies.
NOTE: For easier chopping, freeze the bite-size chocolate covered peanut butter cups in their wrappers for 1 hour. Remove the wrappers before chopping the candies. |
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Cook Time: 10 minutes
Container: Cookie sheet
|  | | Ingredients | | - | | 1/2 cup butter |
| - | | 1/2 cup peanut butter |
| - | | 1/2 cup packed brown sugar |
| - | | 1/4 cup granulated sugar |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 1 egg |
| - | | 1/4 cup milk |
| - | | 1 teaspoon vanilla |
| - | | 2 cups all-purpose flour |
| - | | 3/4 cup semisweet chocolate pieces |
| - | | 3/4 cup honey roasted peanuts |
| - | | 3/4 cup coarsely chopped bite-size chocolate covered peanut butter cups (about 15) |
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