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In a large bowl, using a hand-held mixer or stand mixer with paddle
attachment, cream the butter and sugars together on medium
speed. Mix in the peanut butter, egg, and vanilla (in that order).
Slowly mix in the baking soda and flour. Do not overmix. Fold in
the peanuts, peanut butter cups, and peanut butter chips. Chill the
dough for at least 30 minutes.
Remover dough from the refrigerator. Allow the dough to sit at
room temperature for 10 minutes so you can easily roll it. Preheat
oven to 350 degrees. Drop chilled dough by tablespoonfuls onto
ungreased cookie sheet or silpat. Gently press down to slightly
flatten. Bake for 8-9 minutes. Cookies will be soft and may appear
undone. They will firm up as they cool.
Allow to cool completely on a wire rack. Enjoy! Cookies stay fresh
stored covered at room temperature for up to 7 days.
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