1 1/2 cups + 2 tablespoons all-purpose flour
6 tablespoons Dutch process cocoa
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
2 cups chopped peanut butter cups, chilled
Preheat the oven to 350˚F. Line baking sheets with parchment paper.
Combine the flour, cocoa, baking soda, and a salt in a medium bowl. Set aside.
Beat together the butter, peanut butter, sugar, and light brown sugar with an electric mixer until light and fluffy. Add the egg, vanilla extract, and milk and blend until smooth. On low speed, add the dry ingredients until just incorporated. Gently fold in 1 1/2 cups of the chopped peanut butter cups.
Place large rounds of dough onto the prepared parchment. Press down each round slightly, leaving 2-3 inches between each cookie. Place a few pieces of the remaining chopped peanut butter cups onto the top of the cookies.
Bake around 8 minutes. Let cool completely.
Source: Annie's Eats