PEANUT BUTTER BLOWOUT COOKIES

Peanut Butter Blowout Cookies. This is not your ordinary peanut butter cookie. This peanut butter cup cookie is packed full of peanut butter, chocolate chips, Reese’s Peanut Butter Cup Minis and honey roasted peanuts. The ultimate peanut butter lover’s cookie recipe.

Guys these Peanut Butter cookies are no joke… There’s a new and different taste in every bite and so much flavor your taste buds won’t know what to do with themselves.

INGREDIENTS:

2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup brown sugar, packed
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups creamy peanut butter
8 ounces Reese's Peanut Butter Cup Minis, chopped
1 cup honey roasted peanuts, chopped
3/4 cup semi-sweet chocolate chips
kosher salt

DIRECTIONS:

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
Using an electric mixer, cream the butter and both sugars on medium speed until smooth. Add the eggs and vanilla and beat on high until well incorporated, stopping to scrape down the sides and bottom of the bowl as needed. Add the peanut butter and, continue mixing on high until well combined.
Carefully add flour mixture to wet ingredients; mix on low just until combined and soft dough is formed. Add in chopped peanut butter cup, chopped peanuts, and chocolate chips; mix on low until combined.
Chill the dough for about 1 hour in the refrigerator.
Preheat oven to 350° and line cookie sheets with parchment paper or a silicone baking mats.
Scoop chilled dough into heaping tablespoon balls, or use a large (3 tablespoon) cookie scoop for larger cookies and place on prepared cookie sheets. Sprinkle each cookie with a pinch of kosher salt. Bake each batch until lightly browned on the sides. The centers will look soft; 10-12 minutes for small cookies or 15-18 minutes for large cookies.
Remove cookies from oven and let cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in airtight container at room temperature for up to 1 week.

for complete method please clikck : https://tidymom.net/2018/peanut-butter-blowout-cookies/