| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | about 3 cups |
Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 1/3 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour, toasted
- 1/2 cup milk
- 1/2 cup chopped honey-roasted peanuts
Instructions
- Beat the butter, peanut butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
- Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the peanuts. Refrigerate at least 1 hour or overnight.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 261 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 5 g |
| Cholesterol | 16 mg |
| Sodium | 29 mg |
Reviews
Tastes great and easy to make!
We made this a few days ago, adding Reese’s pieces and peanut butter cups to it, and the kids loved it! We’re making it again tonight, and we plan to add mini dark chocolate chips and marshmallow cream this time.
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