Peanut Butter Cup Stuffed Chocolate Chip Cookies

These Peanut Butter Cup Stuffed Chocolate Chip Cookies (I know, I t’s a mouthful!) are by far and away my favorite dessert! I mean first of all who can resist even a regular peanut butter chocolate chip cookie? Then when you add a secret peanut butter surprise inside they just get 1,000 times better.

Trust me when I say these will literally bring a smile to the face of anyone who tries them. Their eyes will light up when they find the peanut butter cup surprise inside and they’ll be begging you for more. If you or someone you love is a peanut butter fiend like me you have to try these!
Ingredients (mix up order)

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter (1 stick), at room temperature

1/2 cup smooth or chunky peanut butter

1/2 cup granulated white sugar

1/2 cup brown sugar, packed

1 large egg

1 cup milk chocolate chips, plus a few extra for topping (optional)

12 full-sized Reeses Peanut Butter Cups

Directions
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats (or spray with nonstick spray).
2. In a large bowl, use electric mixer to cream together butter, peanut butter and sugars. Add egg and continue to mix until light and fluffy.
3. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add dry mixture to wet mixture. Stir together just until the dry ingredients are incorporated. Stir in 1 cup of chocolate chips.
4. Plan for baking 6 to 8 cookies on a large baking sheet. Scoop out a heaping tablespoonful of dough and place it on your cookie sheet. Use a sugared fork to make a criss-cross on the dough (to smash it down a bit). Top with a Reeses Peanut Butter Cup. The top with another heaping Tablespoonful of dough (so that the PB Cup is sandwiched between two scoopfuls of dough). Use a sugared fork to criss-cross the top and make sure the dough is covering most of the PB Cup. Stud a few extra chocolate chips on top. Repeat with remaining cookie dough and PB Cups.
5. Bake for about 12 minutes, until cookies are lightly browned and almost set.