Double Treat Cookies

This recipe makes 8 dozen cookies.

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon salt

1 cup butter (2 sticks) softened

1 cup of granulated sugar,
plus ¼ to ½ cup reserved for shaping

1 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup creamy peanut butter (or for extra crunch you can use 1 cup chunky peanut butter)

1 cup chopped salted peanuts

1 6 ounce package semisweet chocolate chips

Preheat your oven to 350 degrees F.

1. In a medium bowl, sift together the flour, baking soda and salt.
2. In a large mixing bowl, beat together the butter, sugars, eggs and vanilla until fluffy. Then blend in the peanut butter.
3. Add the dry ingredients to the butter and sugar mixture.
4. Stir in the chocolate chips and the peanuts.
5. Shape dough into small balls about 1½ inch in diameter, then place them 3 inches apart on ungreased baking sheets.
6. Using a glass, dip the bottom in the reserved granulated sugar and flatten each cookie.
7. Bake until brown, about 8 minutes. Transfer cookies to wire rack for cooling.

These cookies can be stored in a container and will stay fresh for up to five days. You can also use butterscotch chips in place of the semisweet.