Nutter, Cupper, Chipper Cookies

These are made for people who love peanuts and PB cups. They are loaded with peanuts, PB cups and PB chips.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• a couple sprinkles of salt
• 2 sticks of unsalted softened butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg at room temperature
• 1-2 teaspoons vanilla extract
• 1-2 cups of peanut butter cups, about 10-20 pieces (put these in the fridge for a few hours or overnight so they are cold when chopping.)
• 3/4 cup peanut butter chips
• 1/2 cup chopped peanuts (I have a salty tooth so I usually use salted but unsalted is fine too.)
• A tasty idea: Grab your favorite jar of jam, jelly or fruit preserve and dunk these cookies into it! Or use a butter knife to spread some on top. A PB and J (with a little bit of C) cookie!

1. Pre-heat the oven to 350 degrees. Grab a cookie sheet and put parchment paper or a silpat sheet on top.
2. In a mixing bowl combine the dry ingredients. The flour, baking soda and salt.
3. Grab another bowl, cream the butter and both sugars for about 3 minutes.
4. Once the sugar mixture is combined and smooth, add the egg and mix again. Add the vanilla extract and stir again.
5. Next add the dry ingredients and fold in until a dough forms.
6. To finish, add the nuts, cups and chips. Fold everything into the dough.
7. Grab the cookie sheet and onto it, drop balls of dough. The size should be about a heaping teaspoon. Leave space in between so the cookies can spread without touching.
8. The cookies need to bake for about 10-12 minutes. They will be a light brown color when they are done.
9. Pull them out and let them cool on the sheet for a minute. Then transfer to a cookie rack to cool completely.