1½ cups plus 2 tbsp. gf flour-I used Better Batter
6 tbsp. cocoa
½ tsp. baking soda
½ tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. creamy SKIPPY peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
1 1/2 cups coarsely chopped peanut butter cups
Preheat the oven to 350˚ F. Line baking sheets with parchment paper. In the mixer, beat butter, peanut butter, and sugars until light and fluffy. Add the egg, vanilla extract, and milk. 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 scoop to drop dough onto the sheets, spacing apart. Bake 12-14 minutes. Let cool on the baking sheets for 10 minutes.
- adapted from Annie's Eats