Ingredients Jump to Instructions ↓

  1. 2 cups flour

  2. 1 teaspoon baking soda

  3. 1/4 teaspoon salt

  4. 1/2 cup chunky peanut butter

  5. 1/2 cup butter -- softened

  6. 1/4 cup milk

  7. 3/4 cup chocolate chips

  8. 3/4 cup honey roasted peanuts

  9. 1/2 cup brown sugar

  10. 1/4 cup sugar

  11. 1 large egg

  12. 1 teaspoon vanilla

  13. 3/4 cup frozen miniature peanut butter cups -- coarsely

  14. 375?. Combine flour, baking soda, and salt. Set aside. Beat the peanut butter and butter together until fluffy. Add the sugars and beat until light and smooth. Then add the egg and beat about 3 minutes. Add the vanilla and mix well. Stir in the flour mixture and beat thoroughly. Sprinkle milk over the mixture and beat to soften the dough. Fold in the chips and peanuts, then carefully add the chopped peanut butter cups. Drop in

  15. 2 T. clumps on ungreased cookie sheet. Leave enough space between them so they can expand slightly. Bake for 10 to 12 minutes, or until just browned. Do not overbake or the cookies will be too dry. Remove with a spatula to a cooling rack.


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