Bakery Style Chocolate Chip Peanut Butter Cup Cookies

 These soft, chewy, thick bakery-style cookies are absolutely delicious!

Ingredients:

• 1 cup unsalted butter (cold, cut into cubes)

• 1 cup brown sugar

• 1/2 cup sugar

• 2 large eggs (I sometimes use extra large)

• 1 teaspoon vanilla extract

• 3 cups flour

• 1 teaspoon cornstarch

• 3/4 teaspoon baking soda

• 1 teaspoon salt

• 1/2 - 2/3 cup milk chocolate chips

• 1/2 - 2/3 cup semi-sweet chocolate chunks

• 1 heaping cup Mini Unwrapped Chocolate Peanut Butter Cups

Directions:

1. Preheat oven to 400°.

2. In a medium size bowl, gently stir together flour, cornstarch, baking soda and salt. Set aside.

3. In a large mixing bowl, cream together cold cubes of butter, brown sugar and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl.

4. Add in eggs and vanilla. Mix for 1 minute longer.

5. Fold in flour mixture.

6. Add chocolate chips and peanut butter cups.

7. Depending on the size of cookie you want, you may use a regular size ice cream scoop (makes 24 cookies), measure dough into 4 oz. balls (makes 12-13 cookies) or 6 oz. balls (makes 8-9 cookies). (You may choose to shape them more like a cone if you choose.)

8. Place on a parchment paper lined, light-colored baking sheet.

9. Bake 8-9 minutes for ice cream scoop size cookies. Bake 9-12 minutes for 4 oz. or 6 oz. cookies. ***DO NOT OVERBAKE!!!*** These cookies should be slightly soft in the center.

10. AS SOON AS YOU REMOVE COOKIES FROM THE OVEN, carefully place more chocolate chips, chocolate chunks and/or mini Reeses cups on top of the cookies.

These cookies will last in an air tight container for several days or frozen in freezer bags for up to 2 months. You may choose to freeze the cookie dough and bake cookies as needed/wanted.