1-Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

2-In a medium bowl, combine 2 1/3 cups all-purpose flour, 1/3 cup cocoa powder, and 1 teaspoon baking soda, then set aside.

3-In a large bowl, cream together 1 cup softened butter, 3/4 cup white sugar, and 3/4 cup packed brown sugar using an electric mixer until fluffy.

4-Add 1 teaspoon vanilla extract, 3/4 cup smooth peanut butter, and 2 eggs to the butter mixture and mix well.

5-Stir in the flour mixture until just combined; the batter will be thick, and a mixer can be used if needed.

6-Fold in 1 cup semisweet chocolate chips, 1 cup peanut butter chips, 10 regular-sized peanut butter cups (or about 20-25 small cups, cut into pieces), and 1 cup mini peanut butter cups.

7-Using an ice cream scoop, drop the dough onto baking sheets lined with parchment paper or a silicone baking mat.

8-Bake for 11-13 minutes.

9-Let the cookies cool for at least 10 minutes on the baking sheet before transferring to a wire rack to cool completely.