makes 10-12 large cookies or 24 medium cookies
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup creamy peanut butter
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup milk
1 teaspoon pure vanilla extract
2 cups quartered miniature peanut butter cups (about 30 cups)
1/2 cup melted milk or semi-sweet chocolate chips for drizzling
1. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream the peanut butter and butter in a mixer. Add the sugars and beat until well combined. Add the egg and vanilla and mix until well combined. Slowly add the flour mixture and mix just until just combined. Stir in the peanut butter cups. Chill in the refrigerator for 1 hour, or until firm enough to handle.
3. Roll into large balls (about 1/3 cup each) and flatten on a baking sheet lined with parchment paper. Bake at 375 degrees for about 10-12 minutes, until just turning golden. Do not overbake! Cool slightly and transfer to wire rack to cool completely.
4. Drizzle cookies with melted chocolate.