If you’re a fan of both cookies and brownies, then this recipe for Peanut Butter Cup Stuffed Brookies will quickly become a favorite. The idea of combining two beloved desserts into one irresistible treat has always intrigued me, and this recipe takes it a step further by adding a hidden surprise: a peanut butter cup nestled in the center. Whether you’re baking for a special occasion or just treating yourself, these brookies are the perfect way to satisfy your sweet tooth.
The inspiration for these brookies comes from a family gathering where I was tasked with bringing dessert. I wanted to make something that would appeal to both kids and adults, and after some brainstorming, the idea of combining cookies and brownies with peanut butter cups came to mind. The result was a huge hit—everyone loved the combination of flavors and textures, and I knew I had stumbled upon a winning recipe.
One of the things I love about this recipe is its versatility. While the classic combination of chocolate and peanut butter is always a crowd-pleaser, you can easily customize these brookies to suit your preferences. For a richer flavor, try using dark chocolate chips instead of semi-sweet. If you’re a fan of nuts, folding in some chopped pecans or walnuts into the cookie dough or brownie batter adds a delightful crunch. For a more indulgent treat, you could even drizzle melted chocolate or caramel sauce over the cooled brookies before serving.
The recipe itself is straightforward, though it does require a bit of patience as the brookies need to cool before you can remove them from the pan. However, the wait is well worth it. The combination of the soft, chewy cookie base, the gooey peanut butter cup, and the rich, fudgy brownie top creates a dessert that is truly irresistible. Whether you’re enjoying these brookies fresh out of the oven with a scoop of ice cream or packing them for a picnic, they’re sure to be a hit.
Making Peanut Butter Cup Stuffed Brookies
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Ingredients
- 1/2 cup smooth peanut butter
- 4 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup all-purpose flour
- 12 regular-sized chocolate peanut butter cups
- 1 cup white sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick)
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
Directions
- Preheat your oven to 350°F. Generously coat a 12-cup muffin tin with nonstick spray and set aside.
- In a mixing bowl, cream together the softened butter, peanut butter, and light brown sugar until smooth and fluffy. Add the egg and mix until well combined.
- Gradually incorporate the flour, baking soda, and baking powder, mixing until just combined. Fold in the semi-sweet chocolate chips.
- Divide the cookie dough among the muffin cups, pressing it down to form a base. Place a chocolate peanut butter cup on top of each cookie base.
- In a microwave-safe bowl, combine the butter and chocolate chips. Microwave on high for about 1 minute, stirring every 30 seconds until fully melted and smooth. Remove from the microwave and whisk in the white sugar.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually mix the dry ingredients into the chocolate mixture until well combined.
- Spoon the brownie batter over each peanut butter cup, spreading it out to cover the top evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brookies to cool in the pan for at least 45 minutes before removing and enjoying.
Storing Suggestions:
To store these stuffed brookies, keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze for up to 3 months. Make sure they are completely cooled before storing to prevent condensation inside the container.
FAQs:
Can I use chunky peanut butter instead of smooth?
Yes, you can substitute chunky peanut butter if you prefer a bit of texture in your brookies. The flavor will remain the same, though the texture might be slightly different.
What’s the best way to melt chocolate and butter together?
Using a microwave is convenient. Simply microwave the butter and chocolate in 30-second intervals, stirring in between until fully melted. Alternatively, you can melt them together over a double boiler for a more controlled process.
Can I use a different type of chocolate chips?
Yes, you can use milk or dark chocolate chips instead of semi-sweet, depending on your preference. This will slightly alter the sweetness and flavor of the brookies.
How do I know when the brookies are fully baked?
The brookies are done when a toothpick inserted into the center comes out clean or with only a few moist crumbs. Be careful not to overbake, as they can become dry.
Is it necessary to refrigerate the dough before baking?
In this recipe, chilling the dough isn’t required. However, if you prefer a thicker brookie, you can refrigerate the cookie dough for about 30 minutes before pressing it into the muffin cups.
Can I make these brookies in a regular baking pan instead of a muffin tin?
Yes, you can use an 8×8-inch baking pan if you prefer. Simply press the cookie dough into the bottom of the pan, layer the peanut butter cups on top, and then spread the brownie batter over the entire surface. Adjust the baking time as needed, baking until a toothpick comes out clean.
Peanut Butter Cup Stuffed Brookies
Ingredients
- 4 tablespoons softened unsalted butter
- 1/2 cup smooth peanut butter
- 1/2 cup packed light brown sugar
- 1 large egg
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips semi-sweet
- 12 standard-sized chocolate peanut butter cups
- 1/2 cup unsalted butter 1 stick
- 1 cup chocolate chips semi-sweet
- 1 cup white granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F. Generously coat a 12-cup muffin tin with nonstick spray, then set it aside.
- In a mixing bowl, cream together the softened butter, peanut butter, and light brown sugar until the mixture is smooth and fluffy. Add the egg and mix well. Gradually add in the flour, baking soda, and baking powder, stirring until just combined. Fold in the semi-sweet chocolate chips. Divide the cookie dough evenly among the muffin cups, pressing it down to form a base.
- Place one chocolate peanut butter cup on top of each cookie dough base.
- In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave on high for about 1 minute, stirring every 30 seconds until the mixture is smooth and fully melted. Remove from the microwave and whisk in the granulated sugar.
- Beat in the eggs one at a time, making sure to mix thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the chocolate mixture, stirring until everything is well combined.
- Spoon the brownie batter over each peanut butter cup, spreading it out evenly to cover the entire top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brookies to cool in the pan for at least 45 minutes before removing them to enjoy.
