Is there anything quite better than three of the world’s best desserts right in one handheld munchie? Chocolate chip cookie bottom, gooey peanut butter cup center and all topped and held together with a fudgy brownie.
And the best part- they are super easy to make! I used refrigerated cookie dough and brownie mix to whip these up. They will be the talk of the town.
What You’ll Need
- Boxed brownie mix– I used a standard 18.3 ounce box. Make sure to grab the ingredients you’ll need to make the brownies, likely oil and eggs. If you only want to make 12 peanut butter brookies, I’ve included instructions on how to bake off the other half of the brownie mix with the cookie dough.
- Refrigerated cookie dough– Grab a roll or the sheet that is already portioned into tidy little squares. Again, you can use the whole 24 or just do 12 and make the other into regular brookie bars… or just stash the cookie dough in the back of fridge for late night cravings. I won’t judge.
- Reese’s Peanut Butter Cups– You need the full size cups and lots of them. Head to one of the big box stores or grab the larger bag in the candy aisle rather than buying them all in 2-packs.
- Cooking Spray- While I usually don’t even list this as an ingredient, these guys are gooey and tend to get stuck. Making sure they are well lubricated is paramount to getting them to come back out again.
How to Make Peanut Butter Cup Brookies
- Preheat your oven to 350°F and very generously grease two regular size muffin tins. Or just one, depends on how many you want to make.
- Prepare the brownie mix according to the package directions and set it aside. I don’t suggest making cake-like brownies if it gives you the option. Instead, go for fudgy or regular. I made my brownie batter in a large glass measuring cup so I could easily pour it. Do this or use mixing bowls with a spout.
- Break apart the cookie dough squares and press them into the base of each muffin well or take about a golf-ball size piece and smoosh it in.
- Top each cookie with a PB cup.
- Pour the brownie batter over each, just enough to cover them, about 75% of the way full.
- Bake for 18-20 minutes or until the brownie batter is cracked and not jiggly. Don’t over cook or the cookie on the bottom will get hard.
- Allow them to cool before gently popping from the pan. I recommend popping them out using a fork.
Make Half a Batch
These brookies are decadent and rich… not to mention a little on the pricey side after you buy all those peanut butter cups. If you just want to make a half batch of the peanut butter cup brookies, you can make a small tray of regular brookie bars with the remaining cookie dough and brownie batter.
- Grease an 8×8 or 9×9 baking dish with cooking spray.
- Press the cookie dough into the bottom, making it as even as possible. Pour the brownie batter over the dough.
- Bake for 35-38 minutes or until the brownie batter is set and slightly cracked.
- Remove and allow to cool before cutting. Cutting this type of brownie is easier with a plastic knife because it slides through instead of sticking.
How to Eat Peanut Butter Cup Brookies
The most obvious way is to, of course, just eat it. But I actually like mine warm and gooey. Place it in the microwave for 15-20 seconds and enjoy with a fork.
They are also amazing for constructing a brookie sundae. Top with vanilla ice cream, fudge or caramel sauce and then regular or even chocolate whipped cream and a cherry.
Storage & Freezing
Peanut butter brookies are best stored in an airtight container at room temperature. Of course, they are best enjoyed the first day of baking, but will last up to 5 days.
They can also be frozen in an airtight container or in a large plastic bag. Thaw at room temperature on a plate for about 30 minutes. You can also give them a quick trip in the microwave to revive the gooeyness.
More Delicious Chocolate Desserts
Peanut Butter Cup Brookies
Equipment
Ingredients
- 18.3 ounce brownie mix plus the eggs and oil to make the brownies
- 16 ounces refrigerated cookie dough I like the ones that break into squares
- 24 full size Reese’s Peanut Butter Cups
- cooking spray
Instructions
- Preheat your oven to 350°F and very generously grease two regular size muffin tins.
- Prepare the brownie mix according to the package directions; set aside.*
- Break apart the cookie dough squares and press them into the base of each muffing well.
- Top each with a PB cup.
- Pour the brownie batter over each, just enough to cover them, about 75% of the way full.
- Bake for 18-20 minutes or until the brownie batter is cracked and not jiggly.
- Allow them to cool before gently popping from the pan. I recommend popping them out using a fork.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Grease an 8×8 or 9×9 baking dish with cooking spray.
- Press the cookie dough into the bottom, making it as even as possible. Pour the brownie batter over the dough.
- Bake for 35-38 minutes or until the brownie batter is set and slightly cracked.
- Remove and allow to cool before cutting. Cutting this type of brownie is easier with a plastic knife because it slides through instead of sticking.
Savita
Loved how delicious the brookies look in such a less time. Can’t wait to give it a try.
Roxana
Oh my goodness. Peanut butter, brownie and cookie all rolled into one. Thats a dream dessert!
Beth Sachs
Oh my goodness these brookies sound amazing! Yes please!!
Shadi Hasanzadenemati
It was so delicious and everyone loved it! Thank you for this amazing recipe!
Kathleen
Oh my! You just took a brookie to the next level by stuffing it with a peanut butter cup. These are not going to last long in my house.