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Dark Chocolate Peanut Butter Brookie Cups

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Dark Chocolate Peanut Butter Brookie Cups are the ultimate mashup for anyone who refuses to choose between a fudgy brownie and a chewy cookie. Each bite delivers a dense chocolate base, a creamy peanut butter heart, and a golden cookie cap studded with dark chocolate chunks.

Ingredients

Scale
  • Brownie layer
  • ½ cup (115 g) butter, melted
  • ¾ cup (150 g) sugar
  • 1 egg
  • 1 tsp vanilla
  • ⅓ cup (35 g) dark cocoa powder
  • ⅓ cup (45 g) flour
  • ¼ tsp salt
  • Cookie layer
  • ½ cup (115 g) butter, softened
  • ½ cup (100 g) brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1¼ cups (155 g) flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (130 g) dark chocolate chunks
  • Peanut butter center and topping
  • ¼ cup (65 g) creamy peanut butter
  • 2 tbsp chopped peanuts
  • Flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. Brownie: Whisk melted butter and sugar, then add the egg and vanilla. Fold in cocoa, flour and salt until glossy.
  3. Spoon 1½ tbsp brownie batter into each cup and press flat.
  4. Cookie: Cream softened butter and brown sugar. Mix in the egg and vanilla, then fold in flour, baking soda, salt and chocolate chunks.
  5. Add ½ tsp peanut butter to the center of each brownie base.
  6. Scoop a tbsp of cookie dough on top, covering the peanut butter.
  7. Bake 18–20 minutes until the edges are set and the center is slightly soft.
  8. Cool 10 minutes in the pan, then transfer to a rack.
  9. Warm the remaining peanut butter, drizzle over the cups and finish with chopped peanuts and sea salt.

Notes

  • Do not overmix the brownie batter once the egg goes in—this keeps the base tender and fudgy.
  • Stop creaming butter and sugar as soon as fluffy and uniform to prevent uneven puffing.
  • Check at 18 minutes; centers should still feel slightly soft.
  • Grease the muffin tin well to prevent sticking.
  • Use softened butter for the cookie layer, not cold.

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