Use the paddle attachment to cream the butter and two sugars until the mixture is creamy, smooth, and soft.
1 cup Butter, 1¼ cup Brown sugar, ¼ cup Granulated sugar
Add the eggs one at a time and mix after each one. Add the vanilla extract and mix everything well. Be sure to scrape the bottom of the bowl and incorporate all the ingredients.
2 Eggs, 1 tablespoon Vanilla extract
Sift and add all dry ingredients to the butter mixture in two passes, and incorporate the flour mixture into the cookie dough. Do Not Overmix.
2⅓ cups All-purpose flour, 1 teaspoon Baking soda, ¼ teaspoon Salt
Add in the Mini Peanut Butter Cups and Chocolate Chips and mix. Cover the dough with cling wrap and chill it for one to two hours.
½ cup Chocolate chips, 1 cup Mini Peanut Butter Cups
Preheat the oven to 350F and line the baking sheets with baking mat or parchment paper. Make small balls of the cookie dough, each approximately 30 grams.
Place the cookie dough balls on the lined baking sheet and leave at least 2 inches gap between them. Use your fingers to flatten the cookie dough balls slightly enough to place some chocolate chips and halved Mini Peanut Butter Cups on them.
Bake the cookies for about 10 minutes or until the edges are set. Immediately after bringing the cookies out, go around them with a large round cookie cutter or the back of a spoon to soften the edges that are out of shape.
Place more mini chocolate chips and halved mini peanut butter cups on top of the cookies while they are still warm. Let the cookies sit on the baking sheets for 10 minutes, then transfer them to the cooling rack to cool down.
⅓ cup Chocolate chips, ⅓ cup Mini Peanut Butter Cups