- 1/2 cup (1 stick) butter, softened (unsalted or regular)
- 1/2 cup peanut butter
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup milk
- 1 teaspoon
pure vanilla extract
- 2 cups all-purpose flour
- 3/4 cup semisweet chocolate
- 3/4 cup honey roasted peanuts
- 3/4 cup coarsely chopped bite-size
chocolate covered peanut butter cups (about 15)
- Heat oven to 350 degrees F. Ungreased baking sheets.
- Using an electric mixer, beat together butter and peanut butter.
- Add sugars,
baking soda and salt. Beat until combined, scraping sides of bowl occasionally.
- Beat in egg, milk and vanilla extract.
- Beat in as much flour as you can with the
mixer, then stir in remaining flour by hand.
- Stir in chocolate pieces, peanuts and
peanut butter cups.
- Drop by generously rounded teaspoonsful onto ungreased baking
sheets, placing cookie dough about 2 inches apart.
- Bake for10 minutes at 350 degrees F or until lightly browned.
- Cool on wire rack.
Yield: about 2 1/2 dozen
Wrapped peanut butter cups may be frozen for an hour, then unwrapped and
Submitted to Recipe Goldmine by ltlgranny (Linda).
DROPPED COOKIE RECIPES
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