Ingredients
Vegetarian
∙ Makes 15 Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 Tablespoon vanilla extract
- 2 large eggs
- 3/4 cup peanut butter chocolate chips
- 3/4 cup salted caramel peanuts
- 3/4 cup (about 14) mini peanut butter cups, chopped
- additional chocolate chips and chopped peanut butter cups, for topping
RE-STEP: Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
STEP 1: Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
STEP 3: Add eggs one at a time, mixing between each egg.
STEP 4: Add flour mixture and mix until just combined. DO NOT OVERMIX!
STEP 5: Using a spatula, stir in chocolate chips, peanuts, and peanut butter cups until combined.
STEP 6: Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
STEP 7: Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
STEP 8: Immediately after taking cookies out of the oven, place additional chocolate chips and peanut butter cups on top of cookies, let cool for 5 minutes on baking sheet before moving them to a wire rack.
STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.
* FREEZING: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.