Preheat the oven to 350°F. Prepare the flax egg in a small bowl by whisking together the flaxseed meal with 5 tbsp water. Set aside for 10 minutes to thicken.
In the bowl of a stand mixer (or in a large bowl with a hand mixer) cream together softened vegan butter, sugar, brown sugar, chocolate peanut butter and peanut butter.
Add flax eggs and vanilla. Mix until just combined.
In a seperate bowl combine flour, baking soda, and salt. Whisk to combine then ⅓ at a time add to the wet ingredients stirring until just combined.
Fold in vegan chocolate chips and vegan candy covered chocolates.
Scoop a tbsp sized amount onto a cookie sheet and slightly flatten down. Make sure that cookies are about 2 inches apart to allow room for spreading during baking.
Bake for 10 minutes. While cookies are baking, roughly chop the vegan mini peanut butter cups.
Remove cookies from the oven and quickly top with chopped peanut butter cups. Let the cookies cool on the cookie sheet for 5 minutes before transfering to a cooling rack.