Chocolate Peanut Butter Cup Cookies

Ingredients:

1 1/2 cups plus 2 Tbsp. all-purpose flour

6 Tbsp. Dutch Process Cocoa ( I only had Hershey's Natural Unsweetened Cocoa so I used that)

1/2 tsp. baking soda

1/2 tsp. salt

6 Tbsp. unsalted butter at room temperature

1/4 cup plus 2 Tbsp. creamy peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1 tsp. vanilla extract

2 Tbsp. milk

2 cups chopped peanut butter cups, divided

Directions:

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl combine flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer combine the butter peanut butter and sugars. Beat on med. high speed until light and fluffy. Add in the egg, vanilla, and milk. Blend until smooth. With the mixer on low speed blend in the dry ingredients. Add in 1 1/2 cups of the chopped peanut butter cups and fold in with a spatula. 

Roll dough into about 1 inch balls. Gently press some of the reserved peanut butter cups into the tops of the dough balls. Bake for about 8 minutes.