Rating: 3.5 stars
41 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 5
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
25 mins
bake:
10 mins
total:
35 mins
Servings:
72
Yield:
about 6 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a large mixing bowl beat butter, shortening, and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the peanut butter cups, chocolate pieces, and peanuts.

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  • Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Transfer to a wire rack and let cool.

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

97 calories; fat 5g; cholesterol 9mg; saturated fat 2g; carbohydrates 11g; mono fat 1g; poly fat 1g; sugars 7g; protein 2g; vitamin a 48.6IU; niacin equivalents 0.6mg; folate 12.1mcg; sodium 47mg; potassium 22mg; calcium 10.1mg; iron 0.4mg.
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