Reese's Peanut Butter Cup Cookies

Happy 7 months to Landon! That's just crazy. I swear we just brought him home! He's been crawling and pulling himself up on everything (including me!) So in honor of him, I give to you his new favorite cookie. I'm kidding! He doesn't eat cookies. He hardly even touches baby food! Really though, I have a line up of things to be posted, but as soon as I tried these they immediately made their way to the top of the list. They are dangerously good. They're big and rich and every pb and chocolate lover's dream cookie come true. Not only is it chocked full of pb cups, but the batter is also made up of peanut butter and chocolate. Double whammy. I can already see this one being on next year's "top" list.

Reese's Peanut Butter Cup Cookies
Annie's Eats

Yield: 16 large cookies
Ingredients:
1½ cups plus 2 tbsp. all-purpose flour
6 tbsp. Dutch-process cocoa
½ tsp. baking soda
½ tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. creamy peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
2 cups coarsely chopped peanut butter cups, divided

Directions:
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. Add in the egg, vanilla extract, and milk. Blend until smooth. With the mixer on low speed, mix in the dry ingredients just until incorporated. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.
Use a large dough scoop (about 3 tablespoons) to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 12-14 minutes, rotating the pans halfway through baking. They will be very soft but will firm up after cooling. Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.