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1
Preheat oven to 350 degrees F (175 degrees C).
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2
In a large bowl, cream together the butter, Crisco, peanut butter, white sugar, and brown sugar until smooth.
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3
Beat in the eggs one at a time, then stir in the vanilla.
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4
In a separate bowl, combine the flour, cocoa, and baking soda; then stir into the peanut butter mixture.
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5
If mixture seems to stiff add 1-2TBS of water.
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6
Mix in the chocolate chips, peanut butter chips, and peanut butter cups.
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7
Drop by tablespoonfuls onto ungreased cookie sheets.
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8
Bake for 8 to 10 minutes in the preheated oven.
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9
Cookies should appear not quite done; they will finish baking on the sheet once removed.
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10
Let cool for 5 minutes on sheet before removing to finish baking and so they won't fall apart.
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11
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12
Tips.
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13
You can use all butter if you desire instead of butter/Crisco mix.
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14
You can omit cocoa.
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15
You can use 10 regular sized peanut butter cups cut in 8ths in place of the minis.
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16
If you freeze the cut peanut butter cups before adding to the batter they will stay more intact and give the cookie a different texture/taste.
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17
You can substitute 2 cups of peanut butter/chocolate swirl chips in place of the cup each of Chocolate and peanut butter chips.
