Zucchini Peanut Butter Cookies

In a small bowl combine and cut to make crumble: 1 ½ cup flour, ½ cup crunchy peanut butter, ½ cup set aside.

In another bowl thoroughly combine and beat well: ½ cup butter softened, ½ cup brown sugar, ½ cup white sugar, 1 cup grated unpeeled zucchini, 1 tsp. baking soda. Add 1 egg blend well and add 1 tsp. vanilla, combine with the flour peanut butter mixture and stir in 1 cup chopped roasted peanuts, ½ cup chocolate chips. Chill dough 2 hours; drop by tablespoons onto greased baking sheet.

Bake 375’ 12-15 minutes let cool.