for the Peanut Butter Cookie Dough

1. In a small mixing bowl, combine flour, baking soda, and salt.
2. In your stand mixer or in a medium mixing bowl fitted with a hand mixer, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, scraping down sides as needed. Add peanut butter and mix to until fully incorporated. Add egg + extra egg yolk and vanilla, and mix until fully combined. Slowly add flour mixture, scraping sides as needed, until just incorporated. Do not over-mix. Stir in chocolate chips. Cover cookie dough tightly with plastic wrap and refrigerate at least 2 hours, up to overnight.

for the Chocolate Cookie Dough

1. In a small mixing bowl, combine flour, cocoa powder, baking soda, and salt.
2. In your stand mixer or in a medium mixing bowl fitted with a hand mixer, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, scraping down sides as needed. Add egg + extra egg yolk and vanilla, and mix until fully combined. Slowly add flour mixture, scraping sides as needed, until just incorporated. Do not over-mix. Stir in peanut butter chips. Cover cookie dough tightly with plastic wrap and refrigerate at least 2 hours, up to overnight.

for Assembly

1. Preheat oven to 350°F. Take a spoonful of each dough and slightly flatten each into a rough circle. Place a peanut butter cup between them and smoosh cookie doughs together around the peanut butter cup, rolling into one large ball. Repeat for each cookie. If doughs get too warm, it will get messy, so make sure they are well-chilled and work fast! Also, if you are trying to get 3 dozen cookies out of this recipe, your goal is to use as little cookie dough as possible (just enough to totally encase the PB Cups). The more dough you use, the less yield you will get (although there is nothing wrong with BIG cookies!).
2. Bake the cookies 11-13 minutes. Allow to cool on baking sheets until set, about 2 minutes. Transfer to a wire rack and if not devouring immediately, let cool completely and store in an airtight container at room temperature for up to a week. But let's get real. They won't last a week. And warm before eating so the peanut butter cup gets all ooey gooey!