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Chocolate Chip Peanut Butter Brookie Cups

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The ultimate dessert mashup combining a fudgy brownie base with a soft peanut butter cookie top, hiding melty chips and nutty richness in every bite.

Ingredients

Scale
  • Brownie layer
  • 1 family-size box brownie mix
  • Ingredients required by the brownie mix package
  • 1 cup peanut butter chips
  • Peanut butter chocolate-chip cookie layer
  • ½ cup salted butter, softened
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ cup mini chocolate chips

Instructions

  1. Prepare the brownie batter according to the package directions and stir in the peanut butter chips.
  2. Spread the brownie batter into a prepared muffin/cupcake pan.
  3. Bake the brownie layer briefly until it begins to set.
  4. Meanwhile, cream the softened butter and peanut butter until smooth.
  5. Add the granulated sugar and brown sugar and mix until combined.
  6. Mix in the egg and vanilla until fluffy.
  7. Add the flour, baking soda, and baking powder, mixing just until incorporated.
  8. Fold in the mini chocolate chips.
  9. Portion the cookie dough over the partially baked brownie layer and gently press it into place.
  10. Return the cups to the oven and bake until the cookie tops are golden and the centers remain soft.
  11. Let them cool in the pan before removing.
  12. Cut one open to reveal the fudgy brownie and peanut-butter cookie layers.

Notes

  • Use a true family-size box brownie mix so the batter volume matches the cookie layer.
  • Let butter soften naturally at room temperature for the creamiest dough.
  • Remove the brownie layer when it just begins to set to avoid overbaking.
  • Drop the cookie dough gently onto the warm base so it rests on top rather than sinking in.
  • Allow cups to cool completely in the pan so they hold their shape when lifted out.
  • Do not overmix the cookie dough after adding flour or the tops will turn tough.
  • Avoid filling muffin cups too high with brownie batter because the cookie layer needs room to bake.
  • Never skip the partial bake; placing raw cookie dough onto raw brownie batter changes the texture entirely.
  • Do not remove the cups from the pan while warm since they need time to firm up.

Nutrition

Find it online: https://dishmio.com/chocolate-chip-peanut-butter-brookie-cups/