Name: Peanut Butter Brookie Cups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 18
Ingredients: 1/2 cup Unsalted Butter, Melted and cooled slightly; 1 large Egg; 3/4 cup Brown Sugar, Lightly packed; 1/4 cup Granulated Sugar; 1/2 cup Peanut Butter; 1 1/2 teaspoons Pure Vanilla Extract; 1 1/2 cups All-Purpose Flour; 1/2 teaspoon Baking Soda; 1/4 teaspoon Salt; 1/2 cup Mini Semisweet Chocolate Chips; 1/3 cup Unsalted Butter, Softened; 6 tablespoons Granulated Sugar; 1/4 cup Brown Sugar, Lightly packed; 1/2 teaspoon Pure Vanilla Extract; 1 large Egg; 3/4 cup All-Purpose Flour; 1/4 cup Unsweetened Cocoa Powder; 1/4 teaspoon Salt; 1/8 teaspoon Baking Soda; 1/4 cup Mini Semisweet Chocolate Chips

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These peanut butter brookie cups are so tasty – half peanut butter cookie and half brownie – they make the perfect sweet treat!

If you’re looking for an amazing sweet treat today, I have the perfect easy recipe! These peanut butter brookie cups are a delicious combination of peanut butter cookies and brownies.

Half chewy peanut butter chocolate chip cookie, and half chewy chocolate brownie, they are the perfect option when you’re looking for something rich and delicious, that is super easy to make.

Both the peanut butter cookie dough and the brownie batter mix up very quickly, and there’s no chilling required for either dough.

And since these brookie cups are baked in a muffin tin, you don’t even need to shape the cookies at all. Simply press some of each dough into a muffin tin and bake.

They’re so easy to make and taste fantastic! So next time you can’t decide whether to make cookies or brownies – make both with these tasty peanut butter brookie cups!

How do you make brookies from scratch?

Making brookies from scratch is no more difficult than making cookies from scratch. It’s just a two step process since you have two doughs you’re working with rather than just one.

Mix up the peanut butter cookie dough and set it aside. Then mix up the brownie dough. Then divide each of the doughs into pieces and press one of each into greased muffin tins.

The two doughs bake together into one tasty peanut butter brookie cup.

How to make Peanut Butter Brookie Cups:

Make sure to grease your muffin tins with non-stick cooking spray, or you may have trouble getting the brookie cups out without breaking them.
Let the brookie cups cool completely before trying to remove them from the muffin tin. They will break if you try to take them out when they’re still warm.
There is more peanut butter cookie dough than brownie batter. This is fine, just divide each dough into 18 equal pieces and press one of each into each muffin cup.
Store the brookies in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.

Here are some more great cookie recipes for you:

peanut butter cookies combined with brownies in a cookie cup

Yield: 18 brookie cups

Peanut Butter Brookie Cups

These peanut butter brookie cups are so tasty - half peanut butter cookie and half brownie - they make the perfect sweet treat!

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

For the Peanut Butter Cookie Dough:

1/2 cup Unsalted Butter, Melted and cooled slightly
1 large Egg
3/4 cup Brown Sugar, Lightly packed
1/4 cup Granulated Sugar
1/2 cup Peanut Butter
1 1/2 teaspoons Pure Vanilla Extract
1 1/2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Mini Semisweet Chocolate Chips

For the Brownie Batter:

1/3 cup Unsalted Butter, Softened
6 tablespoons Granulated Sugar
1/4 cup Brown Sugar, Lightly packed
1/2 teaspoon Pure Vanilla Extract
1 large Egg
3/4 cup All-Purpose Flour
1/4 cup Unsweetened Cocoa Powder
1/4 teaspoon Salt
1/8 teaspoon Baking Soda
1/4 cup Mini Semisweet Chocolate Chips

Instructions

Preheat the oven to 350°F.
Lightly grease 18 cups in a regular size muffin tin and set aside.

For the peanut butter cookie dough:

In a large bowl, or the bowl of a stand mixer, whisk together the melted butter, egg, brown sugar, granulated sugar, peanut butter, and vanilla until combined.
Add the flour, baking soda, and salt and mix until just combined. Don’t over-mix.
Stir in the chocolate chips.

For the brownie dough:

In the bowl of a stand mixer, or with an electric mixer, cream together the butter, sugar, brown sugar, and vanilla until light and fluffy.
Add the egg and mix again until well combined.
Whisk together the flour, cocoa powder, salt, and baking soda.
Add the dry ingredients to the butter mixture and mix until well combined.
Stir in the chocolate chips.

For the brookie cups:

Divide both the peanut butter dough and the brownie dough into 18 pieces.
Press one piece of each dough into each prepared muffin cup.
Bake for 9-11 minutes, or until the tops are just set and the edges are starting to brown; do not over-bake.
Let the brookie cups cool completely before removing them from the muffin tins. They will sink in the middle as they cool.
Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.

Notes

These brookie cups are quite large. If you’d like them to be smaller, make them in 36 mini muffin cups instead, using half the amount of dough for each cup. Reduce the baking time to 7-8 minutes if you are making the smaller version.