1. Preheat & Prep

• Preheat your oven to 350°F (175°C).

• Grease a 9×13-inch baking pan, then line it with parchment paper, leaving an overhang on the sides for easy lifting later.

2. Mix the Wet Ingredients

• In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.

• Add in the eggs and vanilla extract, and mix until well combined.

3. Add the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt.

• Gradually stir the dry mixture into the wet ingredients, mixing until just combined — do not overmix.

4. Add Peanut Butter Cups

• Fold in the chopped mini peanut butter cups evenly.

5. Layer the Dough and Peanut Butter

• Spread half of the cookie dough evenly in the prepared pan.

• Microwave the creamy peanut butter for about 20–30 seconds, until slightly runny.

• Drizzle the melted peanut butter over the dough layer.

• Drop spoonfuls of the remaining dough over the top and gently spread to cover.

6. Bake

• Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean or with moist crumbs.

• Cool completely in the pan before lifting out using the parchment overhang.

7. Slice and Serve

• Once cool, slice into squares and enjoy the gooey, peanut buttery goodness.