Description
These Easy Reese’s Stuffed Brookie Cups combine the best of both worlds: fudgy brownie and chewy chocolate chip cookie dough, all stuffed with a classic Reese’s Peanut Butter Cup. Baked together in a muffin pan, these delicious treats are perfect for satisfying your sweet tooth with a delightful peanut butter surprise inside.
Ingredients
Scale
Brownie Batter
- 10 ounces brownie mix (prepared according to package directions)
Cookie Dough
- 16 ounces refrigerated chocolate chip cookie dough
Filling
- 12 Reese’s Peanut Butter Cups (unwrapped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your brookie cups.
- Prepare Muffin Pan: Generously spray a 12-cup muffin pan with non-stick cooking spray to prevent sticking.
- Line Muffin Cups with Cookie Dough: Divide the chocolate chip cookie dough into 12 equal pieces. Press one piece firmly into the bottom of each muffin cup to create a cookie base.
- Add Reese’s Peanut Butter Cups: Place one unwrapped Reese’s Peanut Butter Cup upside down on top of the cookie dough in each muffin cup and press down gently.
- Pour Brownie Batter: Spoon the prepared brownie batter over each peanut butter cup, filling the muffin cups about 3/4 full to cover the candy completely.
- Bake: Bake the brookies in the preheated oven for 18-20 minutes or until the brownie batter is set.
- Cool and Serve: Let the brookie cups cool in the pan for 5 minutes before carefully removing them. Serve warm for the best gooey texture.
Notes
- Make sure to spray the muffin pan well to easily remove the brookie cups after baking.
- You can substitute refrigerated cookie dough with homemade dough if preferred.
- Adjust baking time slightly if your oven is hotter or cooler; check doneness by inserting a toothpick near the edge.
- Brookie cups are best enjoyed warm, but leftovers can be stored in an airtight container for up to 3 days.
