Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
8 mins
total:
38 mins
Servings:
30
Yield:
about 30 cookies
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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.

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  • 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.

  • 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; fat 9g; cholesterol 15mg; saturated fat 4g; carbohydrates 18g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 11g; protein 3g; vitamin a 107.8IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.1mg; folate 20mcg; sodium 105mg; potassium 64mg; calcium 16mg; iron 0.7mg.
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