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, each cup cut into 8 pieces
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, 1 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, 3 tablespoons per cookie, onto ungreased large cookie sheets, spacing about 1 inch apart. Bake 13 to 15 minutes until dry and slightly firm to touch. Allow cookies to cool.