Chocolate Peanut Butter Cup Cookies

1-1/2 cups + 2 tbsp all purpose flour

6 tbsp cocoa powder

1/2 tsp baking soda

1/2 tsp salt

6 tbsp unsalted butter, at room temperature

1/4 cup + 2 tbsp creamy peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1 tsp vanilla extract

2 tbsp milk

2 cups coarsely chopped peanut butter cups, divided 

- Preheat oven to 350 degrees and line 2 baking sheets with silicone baking mats or parchment paper.   

- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.   

- In the bowl of an electric mixer, beat together the butter, peanut butter, and sugars on medium speed until light and fluffy, about 2-3 inutes.  

- Add the egg, vanilla extract, and milk and beat until well incorporated. 

- With the mixer on low, slowly add the dry ingredients until just incorporated. 

- Fold in 1-1/2 cups of the peanut butter cups with a rubber spatula.  

- Use a medium ice cream scoop to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart. 

- Gently press a few pieces of the reserved peanut butter cups on top of each dough ball.   

- Bake 12-14 minutes, rotating the pans halfway through. 

- Let cookies cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.

Recipe yields about 24 medium-sized cookies. 

http://www.ericasweettooth.com/2012/01/chocolate-peanut-butter-cup-cookies.html