Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Beat the softened butter, creamy peanut butter, granulated sugar, and packed light brown sugar until light and creamy.

Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the peanut butter mixture until just combined.

Fold in the coarsely chopped peanut butter cups, reserving a few pieces for the tops if desired.

Portion the dough into large balls, using approximately 2 tablespoons to 1/4 cup of dough per cookie. Place the dough several inches apart on the prepared baking sheets and flatten each ball slightly.

Bake for 12–15 minutes, until the edges are lightly browned and the centers still look slightly soft.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Press reserved candy pieces onto the warm tops immediately after baking if you want a more pronounced peanut butter cup finish.