For the Cookies:

• Preheat oven to 350°F and prepare a cookie sheet with parchment paper or non-stick spray. Chop the peanut butter cups into pieces, I usually chop one miniature cup into 6 pieces. Set aside.
• In a medium-sized bowl, add the flour, salt, baking powder, and baking soda. Whisk together to combine and set aside.
• In a separate, large bowl (or the bowl of a stand mixer), add the butter and sugars. Using a hand mixer (or the paddle attachment of a stand mixer) cream the butter and sugars together on high speed until light and fluffy, about 3 minutes.
• Add the egg and vanilla to the butter and sugar, and again beat on high, this time for about 1-2 minutes, or until the egg is fully incorporated and the batter is very light and fluffy.
• Add the dry ingredients to the wet ingredients, mixing together on low speed until almost all of the flour is incorporated. When there are just a few streaks of flour left, add half of the chopped peanut butter cups, and mix into the batter by hand with a rubber spatula, incorporating the last bit of flour and distributing the peanut butter cup pieces evenly throughout the batter.
• Scoop the cookies and place them on a baking sheet. I used a 1 tablespoon scoop, and I was able to fit 15 cookies on my half sheet pan.
• Bake in the preheated oven for 10-14 minutes, or until golden. When finished cooking, remove and immediately top the cookies with the remaining peanut butter cup pieces. Allow to cool before enjoying!