Chocolate Chip-Peanut Butter Cup Cookies

Chocolate Chip-Peanut Butter Cup Cookies Yields: 2 dozen cookies 8 tbsp unsalted butter, at room temperature 1/3 c crunchy peanut butter 1/4 c Splenda for Baking 1/2 c light brown sugar, packed 1 lg egg 1 tsp pure vanilla extract 1 c + 2 tbsp all-purpose flour 1/2 tsp baking soda 1/4 tsp Kosher salt 1 c dark chocolate chips 1 c Reese’s peanut butter cups, chopped Preheat oven to 350 degrees F. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the egg and vanilla. Whisk together the flour, soda and salt; gradually add to creamed butter mixture and mix well. Gently stir in the chocolate chips and peanut butter cups. Drop by rounded tablespoons about 2″ apart on a parchment-paper lined baking sheet. Bake for 10-12 minutes, or until edges are lightly browned. Cool for 2 minutes on the baking sheet before removing to a wire rack to cool completely.