Fudgy brownie tops, chewy chocolate chip cookie bottoms, and a molten peanut butter cup center—these decadent brookies are like dessert cupcakes with a surprise inside. Ready in under 40 minutes and impossible to resist.
Why You’ll Love This Recipe
This isn’t just a treat—it’s a triple threat. With layers of soft brownie, buttery cookie dough, and warm, gooey peanut butter filling, each bite tastes like a bakery special but comes together with zero baking skills. Made in a muffin tin for perfect portions, they’re ideal for parties, gifts, or when you need a sweet fix fast. And yes—they do ooze like lava cake when warm.
Perfect for:
- Holiday treats
- Kids’ baking projects
- Last-minute guests
- Peanut butter lovers (aka everyone)
Ingredients
- 1 (16.5 oz) package refrigerated chocolate chip cookie dough (any brand)
- 1 box (approx. 18–20 oz) brownie mix (plus oil, water, and eggs as directed on box)
- 12 standard Reese’s Peanut Butter Cups (or any flat-bottomed peanut butter cup)
Optional Add-Ins:
- Flaky sea salt (sprinkle on top before baking)
- Chopped peanuts (for crunch)
- Mini chocolate chips (mixed into batter)
Step-by-Step Instructions
- Prep oven and pan:
Preheat oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with nonstick baking spray or line with silicone liners. - Prepare the brownie batter:
Mix brownie batter according to package instructions using oil, water, and eggs. Set aside. - Press the cookie layer:
Divide cookie dough into 12 equal pieces. Press one piece firmly into the bottom of each muffin cup, forming a flat base that covers the entire bottom. - Add the peanut butter cup:
Place 1 peanut butter cup upside down (flat side down) directly onto the cookie layer in each cup. Gently press it in slightly so it sits snugly. - Top with brownie batter:
Spoon brownie batter evenly over the peanut butter cups, filling each cup about ¾ full. The batter will spread during baking. - Bake:
Bake 20–25 minutes, until the tops are cracked and set, and a toothpick inserted near the edge comes out with moist crumbs (not wet batter). - Cool completely:
Let cool in the tin for 15–20 minutes. These are very soft when hot. Cool longer (30+ mins) for easier removal. - Serve:
Use a spoon or offset spatula to gently lift out. Dust with powdered sugar or sprinkle with flaky salt if desired. Serve warm or at room temperature.
You Must Know
- Don’t skip cooling — these are fragile when hot. They firm up as they cool.
- Use full-size peanut butter cups — mini ones get lost; jumbo ones may overflow.
- No spreading? That’s okay — the brownie layer stays thick and fudgy.
- Cookie dough must be cold — if too soft, chill cups 5 mins before adding PB cups.
- Refrigerate leftovers — keeps them from becoming too soft.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days — reheat 10 seconds in microwave for warm, gooey texture.
- Freeze unbaked or baked: Wrap tightly and freeze up to 3 months. Thaw overnight before reheating.
Ingredient Substitutions
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Cookie dough
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Homemade chocolate chip dough (chilled)
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Roll into balls and flatten
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Brownie mix
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Fudge brownie mix or dark chocolate blend
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For richer flavor
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Peanut butter cups
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Homemade no-bake PB balls or dairy-free version
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Great for allergies
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Muffin tin
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Silicone mold or greased ramekins
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For fun shapes or even baking
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Serving Suggestions
- Serve warm with vanilla ice cream for ultimate indulgence.
- Drizzle with melted chocolate or caramel sauce.
- Pair with cold milk or coffee.
- Pack in lunchboxes (if chilled well).
Cultural Context
The “brookie”—a blend of brownie and cookie—emerged from American home kitchens in the 1990s, fueled by convenience foods and our love of hybrid desserts. This version takes it further with a candy center, turning each portion into a handheld dessert experience. Inspired by lava cakes and stuffed cookies, it’s comfort food evolved: messy, rich, and made for sharing (even if you don’t want to).
Pro Tips
- Double the batch — they disappear fast. Use two tins or bake in shifts.
- Make ahead: Prepare unbaked brookies and refrigerate overnight. Bake straight from the fridge (+2–3 mins).
- For clean slices: Use a warm knife if cutting larger bars (if not using muffin tin).
- Want more peanut butter? Add 2 tbsp melted PB to the brownie batter.
- Label your tray: People will ask for the recipe—write it on a cute tag.
Frequently Asked Questions
Q: Can I use gluten-free cookie dough or brownie mix?
A: Yes! Many brands offer GF versions—just follow package instructions.
Q: Why did my peanut butter cup sink?
A: Likely due to overfilling or pouring batter too hard. Spoon gently around the edges first.
Q: Can I make this from scratch?
A: Absolutely! Use homemade cookie dough and brownie batter—chill dough before pressing.
Q: Are these safe for school snacks?
A: Only if nut-safe—peanut butter is a common allergen. Use sunflower butter cups if needed.
Q: Can I use other candies?
A: Yes! Try caramel squares, marshmallows, or chocolate truffles in the center.
Allergy Information
Contains: wheat, eggs, dairy, peanuts (in Reese’s).
Gluten-free option: Use certified GF cookie dough and brownie mix.
Nut-free option: Substitute with SunButter cups or jelly-filled centers.
Always check labels—especially on pre-made dough and candy.
Nutrition Facts (Per Brookie – Approximate)
Based on 12 servings
- Calories: 232
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 27g
- Fiber: 1g
- Sugar: 22g
- Protein: 5g
- Sodium: 165mg
Note: Nutrition values are estimates based on standard ingredients. May vary by brand. Not intended as medical advice.
Final Thought: These brookies don’t whisper. They arrive warm, oozing, and wrapped in chocolate—saying everything a dessert should: “I’m worth the mess.” That’s how cravings end… and memories begin.
