from Lisa @ The Cutting Edge of Ordinary - recipe from Real Simple Magazine
makes approx. 48 cookies
1 ½ cups all-purpose flour
1-teaspoon baking soda
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, at room temp
¾ cup dark brown sugar (don’t pack)
½ cup granulated sugar
1 large egg
1 – 12 oz package mini peanut butter cups, coarsely chopped.
Heat the oven to 375. Line 2 baking sheets with parchment paper. In a large bowl whisk together the flour, baking soda and salt.
Using an electric mixer beat the butter and sugars until creamy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
Drop tablespoon-size mounds of dough 2 inches apart onto prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.
These cookies can be baked and stored at room temperature in an airtight container for up to 3 days in advance.