I've never really liked those traditional criss-cross marked Peanut Butter cookies. They're usually dry, crumbly and greasy so I pass on them every time. These cookies, on the other hand, should be stored under lock and key.  They are addictively chewy and chockful of miniature peanut butter cups. (Although, I don't hesitate to make them if chocolate chips or chunks are all I have on hand.) The secret to their amazing texture is the milk so don't leave it out!


1 cup Butter
1 cup Peanut Butter
3 cups Sugar
4 lg. Eggs
2 tsp Vanilla
4 tbsp. Milk
4 1/2 cups Flour
2 tsp Baking Soda
1 tsp Salt
12 oz. Mini Peanut Butter Cups (or Chocolate Chunks)

Combine Flour, Baking Soda & Salt and set aside. Cream Butter & Peanut Butter until well-combined and add Sugar slowly. Add Eggs, one at a time. Mix in Vanilla & Milk. Fold in dry Ingredients in 3 additions until just mixed. Stir in Mini Peanut Butter Cups/Chocolate Chunks.

Scoop cookie dough and place on parchment lined cookie sheets, 2 inches apart. Bake at 375 degrees for 11-13 minutes. Top will be set but not totally firm. Cool completely on wire rack before removing from parchment.