🥜🍫 Peanut Butter Cup Stuffed Brookies
Ingredients
🍪 Cookie Dough Layer
115 g (1/2 cup) butter, softened
100 g (1/2 cup) brown sugar
50 g (1/4 cup) white sugar
1 egg
1 tsp vanilla extract
180 g (1 1/2 cups) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
150 g chocolate chips
🍫 Brownie Layer
115 g (1/2 cup) butter, melted
200 g (1 cup) sugar
2 eggs
1 tsp vanilla extract
65 g (1/2 cup) cocoa powder
80 g (2/3 cup) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
🥜 Filling
10–12 mini peanut butter cups (like Reese’s minis)
👨🍳 Instructions
- Prepare cookie dough
Cream butter + sugars until fluffy
Add egg + vanilla
Mix in flour, baking soda, salt
Fold in chocolate chips
Set aside - Make brownie batter
Whisk melted butter + sugar
Add eggs + vanilla
Mix in cocoa, flour, salt, baking powder
Stir until smooth and thick - Assemble brookies
Preheat oven to 175°C (350°F)
Line a muffin tin or small baking dish
For muffin-style brookies:
Add 1 tbsp brownie batter
Place 1 peanut butter cup in the center
Cover with cookie dough
Slightly press down - Bake
Bake 18–22 minutes
Edges should be set, center slightly soft - Cool
Let rest 10–15 minutes (important for gooey center!)
Serve warm for melted peanut butter cups 😍
🔥 Tips
Chill cookie dough 15 min for thicker brookies
Add extra peanut butter cups on top after baking for presentation
Don’t overbake—center should stay fudgy