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Peanut Butter Stuffed Brookies

If there’s one dessert that instantly disappears from the kitchen counter, it’s these Peanut Butter Stuffed Brookies. Part brownie, part cookie, and fully irresistible, this recipe brings together two classic desserts and hides a creamy peanut butter surprise in the middle.
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Course: Baking, Dessert, Treat
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 package refrigerated chocolate chip cookie dough
  • 1 box brownie mix prepared according to package directions
  • 12 Reese’s Peanut Butter Cups

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick cooking spray.
  2. Divide the chocolate chip cookie dough into 12 equal portions. Press one portion evenly into the bottom of each muffin cup to form a cookie base.
  3. Place one Reese’s Peanut Butter Cup, upside down, in the center of each cookie dough layer.
  4. Carefully spoon the prepared brownie batter over the peanut butter cups, filling each muffin cup almost to the top.
  5. Bake for 20–25 minutes, or until the brownie tops are set and a toothpick inserted near the edge comes out mostly clean.
  6. Remove the muffin tin from the oven and allow the brookies to cool completely before removing them from the pan to prevent breaking.
  7. Serve and enjoy these rich, peanut-butter-filled brownie-cookie treats!
  8. Enjoy!