½ cups Butter, Softened
¾ cups Smooth Peanut Butter
¾ cups Granulated Sugar
¾ cups Packed Brown Sugar
1-½ teaspoon Vanilla Extract
2 whole Eggs
⅛ teaspoons Salt
1 teaspoon Baking Soda
2 cups All-purpose Flour
½ cups Semi-Sweet Chocolate Chips
10 whole Reese's Peanut Butter Cups, Unwrapped And Chopped
Preheat oven to 350 or 375 degrees (see note below).
In a large bowl, cream together butter, peanut butter, granulated sugar and brown sugar. Stir in vanilla extract and eggs. Incorporate salt, baking soda and flour together into the dough until all ingredients are moist. Stir in chocolate chips and chopped peanut butter cups.
Roll cookies out between the palms of your hands to be the size of golf balls. Place 6 cookie dough balls on a lightly greased baking sheet and using a fork, press down to make a cross hatch pattern.
Note: For chewier and softer cookies, bake at 350 degrees for 11-12 minutes. For crunchier cookies with slightly soft centers, bake at 375 degrees for 12 minutes.