I won't soon forget the first time I made these cookies.  It was for a family party, and I just wanted something different to serve alongside the cake and ice cream.  Something portable for the kids to pick up and munch on.  I love a good peanut butter cookie but sometimes that can be boring and one note so I made these.  Let's just say everyone in the family raved about them.  We have a lot of Reese's peanut butter cup fans in the bunch so mix that into delicious cookie dough, and you've got yourself a winner. 

Chopping up the cups gives these cookies the perfect ratio of chocolate to peanut butter in every bite.  When the salty peanut butter in the cups is paired with the sweet cookie dough, you have an outrageous combination.  My advice: Makes these cookies.  They are crispy, soft, sweet and salty.  If you crave Reese's peanut butter cups and cookies alike, you will be all set with this treat.  Like my son always says, "But don't eat all of the dessert."  We nod and say we won't but with these cookies, it's easier said than done!

Peanut Butter-Cup Cookies

Source: Real Simple 

• 1 1/2  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1/2  teaspoon  kosher salt
• 1/2  cup  (1 stick) unsalted butter, at room temperature
• 3/4  cup  dark brown sugar
• 1/2  cup  granulated sugar
• 1  large egg
• 1  teaspoon  pure vanilla extract
• 1  12-ounce package small peanut butter cups, coarsely chopped

1. Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.

3. Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

Tip: The cookies can be baked and stored at room temperature in an airtight container up to 3 days in advance.