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.) peanut butter cups, each cup cut into 8 pieces
1 (6 oz.) pkg. semi-sweet chocolate chips

Heat oven to 340 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, 3 tablespoonfuls per cookie, onto ungreased large cookie sheet, spacing about 1 inch 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 airtight containers. Makes about 2 dozen cookies.