Obsessed with Peanut Butter Cookies

Peanut butter is something I eat, pretty much, on a daily basis.  On sandwiches or ice cream.  With apples or celery.  It's right after bacon on the perfect foods list. Obviously, I adore peanut butter cookies!  The ones from my childhood, rolled in sugar and smashed with a fork, have lost their allure though, so I'm always looking for was to increase the flavor.  In this recipe, I've added peanut butter chips and peanut butter cups, making a gooey, peanutty bite of heaven.

Here's what you'll need:
1/2 c butter*
1/2 c margarine*
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 pkg peanut butter chips
12 peanut butter cups

* If you like a crisp cookie, use all butter.  If you like a softer, thinner cookie, use all margarine.  I like a soft cookie that holds it's shape so I use both.

In a mixing bowl, combine butter, margarine, peanut butter, sugar and brown sugar.

Beat on medium speed until creamed together (you won't feel sugar crystals when you rub a little between your fingers).

Roughly chop the peanut butter cups and set aside.

Add the eggs and  vanilla to the sugar mixture, beating well.   Mix in the flour, baking soda & powder and the salt, just until blended in.

Use a spoon or spatula to stir in the peanut butter chips and the peanut butter cups.

Cover with plastic wrap.  Refrigerate at least 2 hours, up to overnight.

When you're ready to bake them preheat the oven to 375.

Drop the dough by tablespoons onto a cookie sheet, 2 inches apart.

Bake 11-12 minutes.  Cool on pan 2 minutes before removing.

Transfer to wire racks to cool completely.

Makes about 4 dozen.

Enjoy!