Ingredients

The following ingredients have 16 Servings
  • 3/4 c. chunky peanut butter
  • 1/2 c. 1 stick butter, softened
  • 1 c. light brown sugar (packed)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 egg
  • 1 1/2 tsp. vanilla
  • 1 1/4 c. all-purpose flour
  • 2 c. quartered mini peanut butter cups
  • 1/2 c. milk chocolate chips

Instruction

  • Beat peanut butter and butter in large bowl with electric mixer at medium speed until well blended. Beat in brown sugar, baking powder, and baking soda until blended. Beat in egg and vanilla until well blended. Beat in flour at low speed just until mixed. Stir in peanut butter cups.
  • Cover and refrigerate 1 hour until firm.
  • Preheat oven to 375. Place 1/4 c. dough per cookie on ungreased cookie sheets.
  • Bake 10 minutes or until lightly browned. Remove to wire racks; cool completely.
  • Place chocolate chips in small resealable plastic food storage bags; seal bag. Microwave until melted. Knead bad until chocolate is smooth. Cut off very tiny corner of bag; pipe chocolate decoratively onto cookies.
  • Let stand until chocolate is set. Stack cookies between layers of waxed paper in container. Store loosely covered at room temp up to 1 week.