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Double Chocolate Peanut Butter Brookie Cups

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Double Chocolate Peanut Butter Brookie Cups are the ultimate dessert hybrid, featuring a fudgy dark chocolate brownie base cradling a soft peanut butter cookie top, crowned with a melty mini peanut butter cup and flaky sea salt.

Ingredients

Scale
  • Brownie layer
  • ½ cup (113 g) unsalted butter, melted
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup (40 g) all-purpose flour
  • ⅓ cup (30 g) unsweetened cocoa powder
  • ¼ tsp salt
  • Peanut butter cookie layer
  • ¼ cup (57 g) unsalted butter, softened
  • ½ cup (130 g) creamy peanut butter
  • ½ cup (100 g) packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¾ cup (95 g) all-purpose flour
  • 2 tbsp cocoa powder
  • ½ tsp baking soda
  • ½ cup (90 g) semi-sweet chocolate chips
  • Topping
  • 12 mini peanut butter cups
  • Flaky sea salt
  • Melted peanut butter, for drizzling

Instructions

  1. Prep. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin well or line it with parchment liners.
  2. Make the brownie batter. Whisk the melted butter and sugar, then add the eggs and vanilla. Fold in the flour, cocoa and salt until just combined.
  3. Fill the tin. Spoon about 1½ tablespoons of brownie batter into each cup.
  4. Make the cookie dough. Beat the softened butter, peanut butter and brown sugar until creamy. Mix in the egg and vanilla. Add the flour, cocoa and baking soda, then fold in the chocolate chips.
  5. Layer. Roll the dough into 12 balls, flatten slightly, and press one on top of the brownie batter in each cup.
  6. Bake. Bake for 18-20 minutes, until the cookie tops are set and the brownie layer is fudgy.
  7. Top. Right out of the oven, press a mini peanut butter cup into each center and sprinkle with sea salt.
  8. Cool and finish. Cool in the tin for 15 minutes, then transfer to a rack. Drizzle with melted peanut butter before serving.

Notes

  • Do not overmix the brownie batter; stop stirring once the flour and cocoa disappear to keep the base dense and fudgy.
  • Soften your butter properly for the cookie layer so it creams beautifully with peanut butter and brown sugar.
  • Use a cookie scoop to keep the brownie portions consistent so every cup bakes evenly.
  • Press the mini peanut butter cup gently but firmly so it nestles into the warm cookie without sinking to the bottom.
  • Avoid overbaking; pull the cups when the cookie tops look set but still feel slightly soft.
  • Cool in the tin for 15 minutes before transferring to prevent crumbling or sticking.
  • Grease the tin thoroughly or use parchment liners to ensure the fudgy layers release cleanly.

Nutrition

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