Combine butter and brown sugar, and beat well for about 30 seconds.  Add eggs and mix for about 15 seconds.  Add remainder of ingredients except for chips, and mix well. Fold chips in. 

Drop by 2 tablespoon cookie scoops onto a baking sheet, and make a hole in each cookie. Press a mini peanut butter cup into each dough ball, then roll each ball to ensure that the peanut butter cup is completed covered on all sides. 

Refrigerate for 30 minutes.  Preheat the oven to 375°. Bake cookies for 10-12 minutes. 

Allow cookies to cool completely. Store in an airtight container at room temperature for up to four days.  Enjoy!