2 1/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
3/4 c. smooth peanut butter
3/4 c. light brown sugar, firmly packed
3/4 c. granulated sugar
1 tsp. vanilla extract
2 lg. eggs
5 (2 oz.) pkgs. peanut butter cups, cut in fourths
1 (6 oz.) pkg. semi-sweet chocolate chips

Heat oven to 350 degrees. In medium size bowl combine: flour, cocoa powder, baking soda and salt; set aside.

In large bowl with electric mixer at medium speed, beat butter, peanut butter, brown sugar, granulated sugar and vanilla about 3 minutes until light and fluffy. Add eggs, one at a time; beat until thoroughly blended after each addition. Reduce speed to low; gradually beat in flour mixture until smooth. Stir peanut butter cup pieces into dough along with chocolate chips. Drop dough onto ungreased large cookie sheets, spacing about 1" apart. Bake 13 to 15 minutes until dry and slightly firm to touch. Let cookies cool 1 minute on cookie sheets; using wide metal spatula, remove to wire racks to cool completely. Store in air tight containers. Makes about 2 dozen.