I think this recipe originally came from Modern Honey. What I love about it, as someone with nut allergies in the house, but also peanut butter lovers, I can bake a few off for a really awesome chocolate chip cookie recipe before I add in the peanut butter cups. The original recipe also called for 4 ounces of cookie dough, but I didn't feel like it got done enough inside. It was still pretty gooey. So, we did 3 ounces. I would probably bake a couple off at ten minutes, too, and see if you like that bake. It's really easy to overcook the bottoms. I would take them off the sheet as soon as you pull them out of the oven.
Ingredients
1 cup Butter, cold and cubed
1 cup Brown Sugar
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
3 cups Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1 teaspoon Salt
1 cup Chocolate Chips, I also added in some mini chips, too. Double the recipe and do a cup of each. You won't be disappointed
1 1/2 cup Peanut Butter Cups (chopped)
Instructions
Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl.
Fold in flour, cornstarch, baking soda, and salt. Add chocolate chips and a heaping 1 cup of peanut butter cups, reserving about 1/3 cup for the top of the cookies.
Roll into 4 to 6-ounce balls. If making 4-ounce balls, you should end up with about 12-13 cookies or if you roll into 6-ounce balls, you should end up with 8-9 cookies.
Place on a parchment paper lined, light-colored baking sheet. If you are NOT using light colored baking sheets, reduce the oven temperature to 390 degrees to ensure the bottom of the cookies don't become too brown. Bake for 9-12 minutes. Do not overbake as these cookies are supposed to be slightly soft in the center. As soon as you remove the baking sheet from the oven, carefully place the extra peanut butter cups on top of the cookies. Allow to set up for 10 minutes.
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