Mix the peanut butter chips, peanut butter and butter in a small bowl and microwave on high for 30 seconds. Stir until smooth. If chips aren’t melted, heat for another 30 seconds.Make a small 2×5(ish) mold with foil (see photo).
Pour the peanut butter mixture into the little mold and chill it for about a half hour or until firm. Unmold the peanut butter log and cut into chunks.Proceed with the cookie dough. Cream butter and both sugars with an electric mixer. Beat in peanut butter, then baking powder, baking soda, and salt.
Add eggs one at a time, beating on a lower speed, then beat in vanilla. By hand or using lowest speed of mixer, Stir in the flour. When flour is mixed in, stir in chocolate chunks and peanut butter chips.Chill the dough for about an hour.Preheat oven to 350 degrees F. Using slightly less than a quarter cup measure, scoop up balls of dough and arrange on cookie sheet a few inches apart. Stick peanut butter chunks into the already-scooped dough.
Bake for 12-14 minutes, until set and brown around the edges.
Remove from oven and cool on pan for about 10 minutes to set.
Remove from pan and set on a rack to finish cooling.Makes 24 big cookies
