These peanut butter chocolate cookies are soft and chewy, and best eaten while still warm out of the oven!
Preheat oven to 350°.
Beat butter and sugars until light and fluffy.
Stir in peanut butter.
Stir in egg and vanilla.
Separately, mix baking soda and flour. Add dry ingredients into wet and mix until just combined.
Stir in peanuts and peanut butter cups.
Chill dough for 30 minutes.
Roll into balls (about 1.5” in size), place on a parchment lined baking sheet, and flatten cookie ball with a fork.
Chill the cookies for another 30 minutes.
Bake at for 15 minutes, rotating pans halfway through, and until lightly golden brown around the edges. Let cool for 5 minutes and transfer to a wire rack to cool completely.
The cookies will store well for up to a week in an airtight container, although good luck making them last that long! ????