• 1 Rating
Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350° F. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.

    Advertisement
Instructions Checklist
  • Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the semisweet chocolate pieces, peanuts, and peanut butter cups.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Drop dough by generously rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

*Tip:

For easier chopping, freeze the miniature chocolate-covered peanut butter cups in their wrappers for 1 hour. Remove wrappers and coarsely chop frozen candies.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

162 calories; 9 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 15 mg cholesterol; 105 mg sodium. 64 mg potassium; 18 g carbohydrates; 1 g fiber; 11 g sugar; 3 g protein; 0 g trans fatty acid; 108 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 16 mg calcium; 1 mg iron;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0