Preheat oven to 350°F. Beat butter, sugars, and baking soda with an electric mixer until creamy. Add eggs and vanilla extract. Beat until light and fluffy. Add peanut butter; beat until well mixed. Stir in flour, chocolate chips and Reeses mini peanut butter cups. Mix until well blended. Using 1¾ inch ice cream scoop (one-ounce), scoop batter onto parchment-lined baking sheets, leaving 2-inches between cookies. Flatten with damp hand. Bake for 12 to 15 minutes, or until golden brown. Transfer cookies to wire racks to cool completely. Yield: 3 dozen. |