Peanut Butter Chocolate Shock Cookies

8 oz. semi-sweet chocolate chips (about 2 cups) (You could use 8 oz. of any chocolate, the recipe calls for 4 oz. bittersweet and 4 oz. semisweet)

4 tablespoons unsalted butter

1 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

4 oz. Hershey's Bliss Milk Chocolates, chopped 

1 cup Guittard milk chocolate chips

8 Peanut Butter Creme Oreos

1/2 cup Reese's Pieces

1/2 cup Reese's Peanut Butter Chips

Preheat oven to 350 degrees.  Line baking sheets with parchment paper, set aside.

In a microwave safe bowl or double boiler, combine the chocolate and butter and melt.  Do not overheat.

In a small bowl, whisk together flour, baking powder and salt.  Set aside.

In bowl of mixer, beat eggs, brown sugar and vanilla on high speed until light and fluffy (2-4 minutes).  Reduce speed to low and slowly add the melted chocolate.  Beat to combine.  Add the flour mixture until just combined. 

I then divided the dough in half and added the milk chocolate and chips to half the dough and the PB Oreos, Reese's Pieces and pb chips to the other half.  Allow the dough to sit for 10 minutes or so.  Drop dough by tablespoons onto baking sheets.  Bake for 10-13 minutes until tops are shiny and center is soft by edges are set.  Do NOT overbake.  Allow to cool on sheet for five minutes then transfer to cooling rack.

Recipe Source: http://www.bakingandboys.com/2008/09/chocolate-cookies-and-chocolate-peanut.html