Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
In a small bowl add flour, baking soda, and salt.
2 1/4 Cups flour, 1 teaspoon baking soda, 1 teaspoon salt
Using a standing mixer, cream together the butter, granulated sugar, brown sugar, and vanilla extract and beat until creamy.
1 Cup unsalted sweet cream butter, 3/4 Cup granulated sugar, 3/4 Cup light brown sugar, 1 teaspoon vanilla extract
Add one egg at a time, beating after each egg has been added.
2 eggs
Slowly add the flour mixture.
Continue to beat after each addition.
Mix in 1/4 C each of the snickers, reese peanut butter cups, peanuts and chocolate chips.
1 Cup Chopped mini Reeses, 1 Cup Chopped mini Snickers, 1 Cup unsalted shelled peanuts, 1 Cup chocolate chips
Drop dough by using a small ice cream scoop onto parchment lined cookie sheets.
Bake for 10-12 minutes or until golden brown.
Remove from oven.
Carefully add the remaining chopped candy and peanuts on top of the cookies.
Return to the oven for 2 more minutes.
Take out of the oven.
Cool completely.
Remove to wire racks to cool completely.
Frosting Directions:
Using a standing mixer, cream together the butter and peanut butter until smooth and creamy
1/2 Cup unsalted sweet cream butter, 1 Cup peanut butter
Add in the powder sugar and milk and beat until stiff with peaks
2 Cups powder sugar, 3 Tablespoon whole milk
Spoon the frosting into a pastry bag with a star tip.
Match the cookies in pairs according to their size.
On one half of the cookie, pipe the frosting.
Place the other cookie on top.
