Chocolate Chip Peanut Butter Cup Cookies

This is my 1000th post.

Well, sort of.  Blogger counts draft posts in its total, and I've got 10 or 11 unpublished draft posts hanging out.  So it's not my 1000th published post, but pretty close.  Amazing, isn't it?  Who would've thunk it?  Anybody have any ideas on how to celebrate the actual 1000th post when it gets here?

Anyway, you came for the cookies, so I'll get right to it.  I bought 3 king size packages of Reese's peanut butter cups the other day.  'Cause, you know, they're yummy.  And they only cost $1.  Total.  (That's about 8 cents each cup, by the way). 

I love Reese's peanut butter cups.  I mean, really, really love them.  I like them better than chocolate, and you all know how I feel about chocolate (Dove dark chocolate promises...mmmm).  But here's the thing.  There have been so many good chocolate deals lately that I have been overrun with chocolate.  That's why I set out to find a recipe with an eye to using some candy and reducing my stash.  I don't feel like we need to discuss why I didn't just pursue other chocolate-stash-reducing measures, like, for instance, eating it.

Anyway, I found this recipe, and it is so good.  It's like peanut butter cookie meets chocolate chip cookie with an infusion of chopped up Reese's peanut butter cups for good measure. In this case, the whole is greater than the sum of its parts.  I am in heaven.

Chocolate Chip Peanut Butter Cup Cookies

1/2 c. butter, softened (1 stick)
1/3 c. peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1 t. vanilla extract
1 c. + 2 T. all purpose flour
1/2 t. baking soda
1/4 t. salt
1 c. semisweet chocolate chips
2 c. chopped peanut butter cups (about 5 ounces)

• In a large bowl, cream together butter, peanut butter, and sugars until fluffy.  Beat in eggs and vanilla. 
• Add flour, baking soda, and salt and mix well.  Stir in chocolate chips and peanut butter cups.
• Drop by tablespoonfuls 2 inches apart on ungreased baking sheets.  Bake at 350*F for 10-12 minutes, or until edges are lightly browned.  Cool on pans for 2 minutes before removing to cooling racks.
• Yield: 3 1/2 dozen