Peanut Butter Cup Stuffed Brookie Muffins

Oh, you guys. We all have those days where we are trying to decide between a fudgy brownie and a chewy chocolate chip cookie, right? It’s the ultimate dessert dilemma! Well, being a mom of four means I’ve learned that sometimes, the only way to keep the peace—and satisfy my own cravings—is to just combine everything into one epic treat. This is how the “Brookie” trend truly captured my heart!

A brookie, for the uninitiated (it’s okay, I was there once!), is the perfect marriage of a brownie and a cookie. And when you decide to stuff the middle with a glorious, molten piece of chocolate and peanut butter candy? You have reached pure dessert Nirvana. It’s like a warm, fancy lava cake, only way easier, and way less messy to serve to small hands.

This recipe is built on shortcuts, and I am zero percent ashamed of that! We use pre-made mixes because, honestly, who has time to scratch-bake two separate batters on a Tuesday? It’s the perfect way to make something truly indulgent and delicious without spending an hour covered in flour. Seriously, whip these up next time you need a special family dessert—you will be thanked profusely!

Why You’ll Love This Recipe

Double-Decker Delight: You get both fudgy brownie and chewy cookie in every bite.
Molten Surprise: The chocolate candy center melts into a gooey, rich filling.
Super Fast Prep: Uses convenient, ready-made mixes to minimize your active time.
Family Approval: An undeniable hit with kids, teenagers, and dessert-loving spouses.
Perfect Portion Control: Baked right in the muffin tin for simple, ready-to-serve portions.

Ingredients You’ll Need

Refrigerated Dough: The chewy, buttery foundation of the treat; saves significant mixing time.
Prepared Chocolate Mix: The rich, fudgy topping that creates the brownie layer.
Creamy Candy Centers: The specific hidden component that provides the ooey-gooey, salty-sweet surprise.

How It’s Made

The preparation relies heavily on a standard muffin pan for structure. You start by pressing the pre-made cookie mixture into the bottom of each section. Next, you drop the special candy component right onto that dough base. Finally, the remaining spaces are filled to the brim with the prepared chocolate batter before the entire tray is baked until firm and allowed to cool completely.

Tips, Variations & Storage

Cooling Tip: I know it’s hard to wait, but allowing these to cool completely in the muffin pan is crucial. It gives the cookie base time to firm up so they release cleanly without falling apart.
Chocolate Swap: If you want a different center, you can swap the peanut butter candy for small caramel candies, mini chocolate bars, or even a piece of cream cheese filling.
Dough Variation: If you prefer, you can use pre-made sugar cookie dough instead of chocolate chip dough for a more classic flavor profile.
Extra Crunch: Sprinkle a few crushed salty pretzels or chopped nuts over the top of the brownie batter right before baking for added texture.
Storage: Store leftovers in an airtight container. They keep well at room temperature for up to 3 days, but for longer storage (up to a week), pop them in the refrigerator.
Reheating Notes: To get that delicious, molten center back, reheat a cooled brookie in the microwave for about 15 to 30 seconds. They taste just like they came fresh out of the oven!

FAQ

Q: Do I have to use a muffin pan? A: Yes, the muffin pan is essential! It gives the cookie dough a cup shape and ensures the candy is fully encased by both the cookie base and the brownie batter.

Q: Why did my candy melt completely out of the brookie? A: This usually happens if the cookie dough base was too thin or if the prepared chocolate batter didn’t fully cover the candy. Make sure the candy is completely submerged before baking.

Q: Can I use scratch-made cookie and brownie batters? A: Of course! If you have the time and energy, using homemade recipes will work great. Just ensure the batters have a similar consistency to the box/pre-made versions.

Q: How long should I wait before trying to remove them from the pan? A: Resist the temptation! They need to be cool to the touch—at least 30 minutes, or longer—before you attempt to gently pry them out. Otherwise, they will crumble.

Q: How do I serve these to make them extra special? A: They are wonderful warm with a scoop of vanilla bean ice cream or a dollop of whipped cream on top. A drizzle of peanut butter sauce or chocolate syrup also makes them look extra fancy!

Recipes

1 package pre-made refrigerated chocolate chip cookie dough
1 box brownie mix prepared exactly following the instructions on the packaging
12 full-sized peanut butter cups such as Reese’s

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Use a non-stick baking spray to thoroughly coat the inside of all twelve sections of a standard muffin tin.
Form the Cookie Base: Divide the chilled cookie dough into twelve portions of equal size. Press one portion firmly into the base of each greased muffin cup, creating a shallow layer that lines the bottom.
Insert the Center: Take one peanut butter cup and place it upside down directly on top of the cookie dough layer in each of the twelve muffin sections.
Add the Brownie Topping: Carefully pour or spoon the prepared brownie batter over the peanut butter cups in each section. Fill the muffin cups until they reach the top, fully encasing the candy.
Bake and Cool: Place the prepared muffin tin into the preheated oven and bake for 20 to 25 minutes, until the brownie portion is set and cooked through. Remove from the oven and allow the brookies to cool completely in the tin before attempting to lift them out. Enjoy the completed treats!