In a medium-sized bowl, add the flour, baking powder, salt, and baking soda. Mix to combine, set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until creamy with a hand or stand mixer. Add the eggs and vanilla, mix to combine. Slowly add the dry ingredients a little at a time until fully mixed. Fold in the chocolate chips and 1 1/2 cups of the Reese cups. Place bowl in the fridge for one hour to chill.
Preheat oven to 375 degrees. Dollop 1 tablespoon-sized dough balls onto parchment lined baking sheets, about 4 inches apart. Taking the remaining cut up peanut butter cups, add one on top of each piece of cookie dough for presentation. Bake for 9-10 minutes but do not overbake. Cookies will look slightly underbaked in the center. Let cool on a sheet tray for 5 minutes, transfer to a wired rack to cool completely.