Ingredients
½cupsalted butter,(115g) softened to room temperature
½cuppacked light brown sugar,(100g)
¼cupgranulated sugar,(50g)
1largeegg
¾cupcreamy peanut butter,(185g)
1tsppure vanilla extract
½tspBaking Soda
1¼cupsall-purpose flour,(160g) spoon & leveled
½cuphoney roasted peanuts,(64g)
½cupmini peanut butter cups,(100g) OR fun size or regular size peanut butter s, chopped
½cuppeanut butter baking chips,(90g)
Preparation
In a large bowl, using a hand-held mixer, cream the butter and sugars together on medium speed.
Mix in the peanut butter, egg, and vanilla.
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 F.
Drop chilled dough by tablespoonfuls onto ungreased cookie sheet.
Gently press down to slightly flatten. Bake for 8 to 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.
