Peanut butter cookie cups with a molten peanut butter center and fudgy brownie tops. Essentially a homemade peanut butter cup, but even better! Perfect for holiday parties, cookie swaps, or when you want something extra delicious. I always make mine into a sundae for an extra treat!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Roll peanut butter into 1 tsp balls and freeze for 30 minutes.
Prepare peanut butter cookie mix according to the package instructions and press the dough into a regular-size muffin tin.
Bake for 5-7 minutes and remove from the oven. Add a frozen peanut butter ball to each cookie cup.
Top each cookie cup with brownie batter.
Bake until crackly and set, about 20-25 minutes.
Cool, chill briefly, then pop out and serve with ice cream and sprinkles.
Freeze the peanut butter balls ahead of time to make assembly quicker.
Use a regular-size muffin tin for the perfect portion size.
Serve with ice cream and sprinkles for an extra festive touch.
Can I use homemade peanut butter cookie dough?
Yes, you can substitute the store-bought mix with homemade peanut butter cookie dough.
Do I need to freeze the peanut butter balls?
Yes, freezing the peanut butter balls helps them maintain their shape during baking.
Can I use different sprinkles?
Absolutely! Use any sprinkles you like to match the occasion or theme.
How do I store leftover brookies?
Store leftover brookies in an airtight container in the refrigerator for up to 5 days.
Can I make these gluten-free?
Yes, use gluten-free peanut butter cookie mix and brownie mix to make this recipe gluten-free.
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