2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chunky peanut butter

1/2 cup butter — softened

1/4 cup milk

3/4 cup chocolate chips

3/4 cup honey roasted peanuts

1/2 cup brown sugar

1/4 cup sugar

1 large egg

1 teaspoon vanilla

3/4 cup frozen miniature peanut butter cups — coarsely

chopped

Preheat oven to 375.
Combine flour, baking soda, and salt.
Set aside.
Beat the peanut butter and butter together until fluffy.
Add the sugars and beat until light and smooth.
Then add the egg and beat about 3 minutes.
Add the vanilla and mix well.
Stir in the flour mixture and beat thoroughly.
Sprinkle milk over the mixture and beat to soften the dough.
Fold in the chips and peanuts, then carefully add the chopped peanut butter cups.
Drop in 2 T.
clumps on ungreased cookie sheet.
Leave enough space between them so they can expand slightly.
Bake for 10 to 12 minutes, or until just browned.
Do not overbake or the cookies will be too dry.
Remove with a spatula to a cooling rack.