2 sticks room temp butter
3/4 cups sugar
3/4 cups brown sugar
2 eggs, room temp
1.5 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
2 1/4 cup flour
1 cup semisweet chocolate chips
1 cup mini peanut butter cups
I only made these because I found these adorable mini peanut butter cups in my baking aisle. They're so cute and tiny!
So here's what you do. Cream the butter in the stand mixer on medium with the flat whipping paddle. Add in the two sugars and mix until combined. Add the eggs one at a time and wait until incorporated. Add vanilla, baking soda, cinnamon and salt while it's still going on medium. Turn off the mixer and add one cup flour, then turn it back on and allow to incorporate. Next, add flour 1/4 cup at a time until incorporated. Finally, add the chips and cups and mix slowly until evenly distributed.
Chill in the freezer for at least a half an hour. Take out and spoon onto two cookie sheets, about 24 cookies. Place the sheets back in the fridge for a half an hour. By allowing the butter to cool again, you get a firmer cookie that's less likely to spread when you put it in the oven.
Preheat the oven to 350, cookie for 10 minutes or until golden brown. Gooey and delicious!