Unwrap the Mini Peanut Butter Cups and place them in freezer to chill.

Preheat your oven to 350 Degrees F. Line the baking sheets with parchment paper or use silicone mats to prevent the cookies from sticking. Set aside.

Gather the ingredients and measure them using a kitchen scale for more accurate and consistent measurements.

In a large mixing bowl, combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.

Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.

Add Egg and Vanilla Extract and continue to cream.

Add the dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking Powder a little at a time until fully combined.

Use a size #24 cookie scoop. Scoop cookie dough into balls and press 1 Mini Reese's Peanut Butter Cup candy into each scoop, making sure to cover the bottom with cookie dough. Place them on the prepared baking sheets.

With the palm of your hand press cookie dough flat on baking sheet. Add 6-10 peanut butter chips to the unbaked cookie.

Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.

Remove from oven when edges are set and the center is no longer glossy.

Immediately when out of the oven place chopped pieces of peanut butter cups on the cookies with additional Peanut Butter Chips too.

Allow the cookies to cool on the baking sheet before moving them to a wire rack to cool completely.