Peanut Butter Brookie Cups |Cooking With Amanda

A brownie or a cookie. Such a tough decision. You know, as far as completely unimportant, non-life altering decisions go. But sometimes when I've already decided that I am going to make a tasty treat, it's a tough call. They're both so delicious. And they both involve chocolate, so you know I'm on board with either!

And now I don't need to choose. Whoever came up with the idea of "brookies" is a complete genius. Have you heard of these? I hadn't until fairly recently, but decided immediately that it was brilliant. A brownie and a cookie all wrapped up in the same cute little package? What's not to love?

So I took it one step further and made brookie cups rather than cookies. Because I really dislike chilling cookie dough and avoid it at all costs. If I want a cookie I kind of want it now. Not in 3 hours. By then I'll have realized I really don't need a cookie and will have found the willpower to not have one. Maybe I should be sticking to recipes that need to be chilled . . . whatever. Sometimes you just want a cookie.

These peanut butter brookie cups do not disappoint. Chewy, chocolatey, rich and decadent cookie cups that make a perfect combination of a fudgy brownie and a chewy peanut butter chocolate chip cookie. They're also big. As in, you really only need one, and it's more than enough. If you don't want giant cookie cups though, they can be made in mini muffin tins as well, but I found those didn't stay quite as chewy. So if you decide to go the mini muffin tin route, make sure not to overbake them.

Either way, these peanut butter brookie cups are fantastic, and a perfect, extra special treat for the lunchbox. Like I said, brookie=genius.

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Peanut Butter Brookie Cups Recipe

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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

Directions

Preheat the oven to 350°F. Lightly grease 18 cups in a regular size muffin tin and set aside.
Make the peanut butter 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.
Make 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. Mix in the chocolate chips.
Divide both the peanut butter dough and the brownie dough into 18 pieces (about 1 tablespoon brownie dough and 1 1/2 tablespoons peanut butter dough for each cup - there IS more peanut butter dough, it's okay, they're terrific that way!) and roll each piece of dough into a ball. Press one ball of each dough into the prepared muffins cups. Bake for 9-12 minutes 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. Store in an airtight container at room temperature for up to 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.