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Ingredients
- 1/2 cup salted butter, softened to room temperature*
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 and 1/4 cups all purpose flour
- 1/2 cup honey roasted peanuts
- 1/2 cup mini peanut butter cups (OR fun size or regular size peanut butter cups, chopped)
- 1/2 cup peanut butter baking chips
- if using unsalted butter add 1/4 teaspoon of salt to recipe
Details
Preparation
Step 1
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the peanuts, peanut butter cups, and peanut butter chips. Chill the dough for at least 30 minutes.
Remover dough from the refrigerator. Allow the dough to sit at room temperature for 10 minutes so you can easily roll it. Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silpat. Bake for 8-9 minutes.
Cookies will be soft and may appear undone. They will firm up as they cool.
Allow to cool completely on a wire rack. Enjoy! Cookies stay fresh stored covered at room temperature for up to 7 days.
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