In a stand mixer, beat the peanut butter and butter until well blended.
Beat in the sugar, baking powder and baking soda.
Then beat in the egg and the vanilla.
Add in the flour and mix just until combined.
Stir in the peanut butter cups and mini chocolate chips.
Scoop a 1 1/2" cookie scoop to scoop cookie dough balls that are 1 1/2" thick (about 58 grams) onto parchment or silicone mat lined cookie sheets.
Press down lightly with a glass that has been dipped in sugar. These cookies will not spread much at all, so we press them slightly so they have a nice shape.
Bake for 10 minutes. Do not overbake.
Allow the cookies to cool on the baking sheet for 3-5 minutes. Then move them to a wire rack to cool completely.
If you'd like a chocolate drizzle on top, microwave the chocolate chips in a bowl for 30 seconds. Stir the chocolate chips, then microwave again in 10 second increments, stirring in between each interval, until the chocolate is melted.
Use a spoon to drizzle the melted chocolate over the baked cookies.
Allow the chocolate drizzle to dry completely and then store the cookies in an airtight container.
Video
Notes
The calories shown are based on the recipe making 20 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**