1cupmilk chocolate chips,plus a few extra for topping
12full-sizeReeses Peanut Butter Cups(freeze them for easier handling)
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats (or spray with nonstick spray).
In a large bowl, use an electric mixer to cream together the butter, peanut butter and sugars. Add the egg and continue to mix until light and fluffy.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry mixture to the wet mixture. Stir together just until the dry ingredients are incorporated. Stir in 1 cup of chocolate chips.
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.
Bake for about 12 minutes, until cookies are lightly browned and almost set.
A little tip for measuring peanut butter... spray your measuring cup with nonstick spray first, then scoop the peanut butter in to measure. It'll slide right out of the cup, without sticking!
These cookies freeze well. Throw individual cookies in sandwich-sized zip baggies and toss them in the freezer for times when the mood for cookies strikes.