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 baking soda
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 pieces
3/4 cup honey roasted peanuts
3/4 cup coarsely chopped bite-size chocolate-covered peanut butter cups (about 15)
Heat oven to 350°F.
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 teaspoonfuls onto ungreased baking sheets, placing cookie dough about 2 inches apart.
Bake 10 minutes at 350 degrees F or until lightly browned. Cool on wire rack. Yield: about 2 1/2 dozen
NOTE: Wrapped peanut butter cups may be frozen for an hour, then unwrapped and chopped.
This recipe is just one of about 45 others that currently make up the new mini mystery cookbook that I recently created called Murderously Good Morsels. Others include: Badass BLT Dip, Dark & Stormy, Dracula's Favorite Tomato Bisque, C.S.Ice Cream Pie, and many more. It’s a fun little cookbook of tried-and-true recipes with a mystery slant.