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This Isn’t Your Mother’s Chocolate Chip Cookie

Posted By Suzanne McMinn On August 4, 2009 @ 1:05 am In Cookies,The Farmhouse Table | 44 Comments

I was waiting till you were mature enough to handle this cookie.

But I can’t wait anymore.

Please don’t hurt yourself on the way to your kitchen, that’s all I ask.

How to Make Honey Roasted Peanut-Chocolate Drops:

1 cup butter, softened
1 cup peanut butter
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1/2 cup milk
2 teaspoons vanilla
4 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups honey roasted peanuts
1 1/2 cups chopped peanut butter cups (about 30 mini)

In a large mixing bowl, beat butter and peanut butter. Add brown sugar, sugar, baking soda, and salt; beat.

Mix in eggs, milk, and vanilla, beating again. Stir in flour with a spoon. Add chocolate chips, honey roasted peanuts, and chopped peanut butter cups.

Go ahead and eat a couple of peanut butter cups. You deserve it.

*Hint: Put peanut butter cups in the freezer for about 30 minutes before chopping to make it less messy.

Drop dough by spoonfuls onto an ungreased cookie sheet. Bake at 350-degrees for about 10 minutes (depending on size of cookies).

Good luck not eating them ALL.

Ever notice I bake in waves? Cakes, pies, breads, cookies…..

I’m in a cookie kind of mood.

See this recipe at Farm Bell Recipes and save it to your recipe box.

See All My Recipes

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