Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

1. In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Gently fold in 1 cup of chopped mini peanut butter cups (or regular peanut butter cups) into the dough. Be careful not to overmix.
5. Cover the dough and chill it in the fridge for about 30 minutes to help the dough firm up and prevent excessive spreading while baking.
6. Once chilled, scoop about 2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Press a few extra chopped mini peanut butter cups on top of each dough ball for added peanut butter flavor.
8. Bake for 9-12 minutes, or until the edges are golden brown but the centers are still soft. Be careful not to overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Optional: Drizzle melted peanut butter over the cooled cookies for an extra indulgent touch.
11. Serve and enjoy these decadent cookies with a glass of milk!