Submitted to Vitaille by ltlgranny (Linda).

Yield: about 2 1/2 dozen

1/2 cup (1 stick) butter, softened (unsalted or regular)
1/2 cup peanut butter
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 cup milk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 cup semisweet chocolate pieces
3/4 cup honey roasted peanuts
3/4 cup coarsely chopped bite-size chocolate
    covered peanut butter cups (about 15)

Heat oven to 350 degrees F. Ungreased baking sheets.

Using an electric mixer, beat together butter and peanut butter. Add sugars, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla extract. Beat in as much flour as you can with the mixer, then stir in remaining flour by hand. Stir in chocolate pieces, peanuts and peanut butter cups. Drop by generously rounded teaspoonsful onto ungreased baking sheets, placing cookie dough about 2 inches apart.

Bake 10 minutes at 350 degrees F or until lightly browned. Cool on wire rack.

NOTE: Wrapped peanut butter cups may be frozen for an hour, then unwrapped and chopped.