Ingredients
1 cup unsalted creamy peanut butter. I use a newly opened Trader Joe’s Unsalted Creamy Peanut Butter, stirred and room temperature so easy to measure.
1/2 cup plus 2 tablespoons (packed) brown sugar
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, a bit cooler than room temperature
2 tablespoons corn syrup
1 large egg
2 teaspoons vanilla extract
1 + 1/4 cup all purpose flour
1 teaspoon baking soda
9 ounces milk chocolate Peanut Butter Cups chopped into fourths(I use Trader Joe’s and have used both Milk Chocolate and Dark Chocolate. The Milk Chocolate is my favorite)
Preparation
Preheat oven to 350°F. Butter 2 large baking sheets. Do not use a cookie stone because it will go from freezer to oven and will crack.
In a large bowl, cream together the sugars and butter. Add the vanilla and egg. Add the peanut butter. Mix the flour with the baking soda and add these dry ingredients to the cookie mixture. Finally gently stir in the peanut butter cups.
For each cookie, drop a rounded tablespoon of cookie dough. Drop a second rounded tablespoon on top of the first and press lightly. Press a whole peanut butter cup into the top of the cookie until the top of the candy is even with the cookie dough.
Put the tray of cookies into the freezer and freeze for 10 minutes. Transfer the tray of cookies directly from the freezer and into the 350 degree oven; cook for 13 minutes to just a bit undercooked. Allow the cookies to cool on the tray before moving them to a rack or plate. Makes ~20 large soft, chewy and decadent cookies.
