Double peanut chocolate chip cookies

Recipe: from Family Circle (https://www.familycircle.com/recipe/cookies/double-peanut-chunk-cookies/)

Ingredients

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup light brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 cup unsalted peanuts, chopped

1/2 of a 12-ounce bag Reese's Dark Chocolate Peanut Butter Cups Miniatures, coarsely chopped

Directions

1.      Heat oven to 325 degrees

2.      In a large bowl, whisk together the flour, baking soda and salt. Set aside.

3.      In another large bowl, beat butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. On low speed beat in the fl our mixture until just blended and a dough forms. Stir in the peanuts and chopped chocolate cups.

4.      Using a 1/4-cup ice cream scoop or measuring cup, drop dough in slightly rounded mounds onto ungreased cookie sheets, about 3 inches apart.

5.      Bake at 325 degrees for 22 minutes or until crispy around the edges and slightly golden. Place baking sheet on cooling rack for 3 minutes. Remove cookies to rack to cool completely.

Notes:
I followed the recipe exactly. The only difference I made was I used some portion of almond butter cups because I ran out of peanut butter cups. I rolled them into 1.5 oz balls.
Though yummy, these cookies spread a lot, even after being in the fridge for several hours. Probably would not make again. They aren't bad, but they don't satisfy a chocolate chip cookie craving, nor do they satisfy a peanut butter cookie craving. They get crispy-chewy, with good ridges, though. In my oven they take closer to 16 minutes to bake.

Photos: