Adapted from Nestle's Very Best Baking
2 cups flour
2/3 cup cocoa (not Dutch processed)
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
1 12 oz box Trader Joe's Milk Chocolate Mini Peanut Butter Cups (if not available you can substitute two cups of peanut butter chips or chocolate & peanut butter swirled chips or Reeses pieces)
Preheat oven to 325 and line two baking sheets with parchment paper
In a medium bowl whisk, flour, cocoa, baking soda and salt to combine
In bowl of electric mixer cream together butter and sugar until light and fluffy on medium speed, about 3 minutes. Scrape down sides of bowl and add eggs one at a time beating to combine. Add vanilla and beat briefly to combine.
On low speed gradually add flour until fully incorporated.
Remove bowl from mixer and stir in peanut butter cups until distributed evenly.
Drop by rounded teaspoons or use small (2 teaspoon) ice cream scoop onto cookie sheets.
Bake for 9-11 minutes until the middle of the cookies puff and look set.
Cool on sheets for two minutes before removing to wire racks to cool completely.
NOTE: These cookies can be fragile. Follow cooling instructions or you'll wind up with a mess of broken cookies.