Peanut Butter Cup Stuffed Brookie Muffins

The Ultimate Chocolate Chip & Brownie Hybrid Muffin Recipe

If you love brownies, cookies, and peanut butter cups, these Peanut Butter Cup Stuffed Brookie Muffins are your dream dessert. They combine a rich brownie base, gooey chocolate chip cookie dough, and a surprise peanut butter cup in the center — all baked into soft, bakery-style muffins.

Perfect for parties, bake sales, or an indulgent weekend treat, this recipe is easy, decadent, and totally irresistible.

🧁 Why You’ll Love These Brookie Muffins

✔️ Chocolate + peanut butter combo
✔️ Soft brownie bottom + chewy cookie top
✔️ Hidden peanut butter cup center
✔️ Perfect for dessert, snacks, and gifting
✔️ Freezer-friendly & kid-approved

🛒 Ingredients

For the Brownie Layer:

• ½ cup unsalted butter, melted

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• ¼ tsp salt

For the Cookie Layer:

• ½ cup unsalted butter, softened

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1¼ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup chocolate chips

For the Center:

• 10–12 mini peanut butter cups, unwrapped

👩‍🍳 How to Make Peanut Butter Cup Stuffed Brookie Muffins

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

Step 2: Make the Brownie Batter

In a bowl, whisk melted butter and sugar. Add eggs and vanilla. Stir in flour, cocoa powder, and salt until smooth.

Spoon about 1 tablespoon of brownie batter into each muffin cup.

Step 3: Add Peanut Butter Cups

Press one mini peanut butter cup into the center of each muffin cup on top of the brownie layer.

Step 4: Make the Cookie Dough

Cream butter and sugars together until fluffy. Add egg and vanilla.
Mix in flour, baking soda, and salt. Fold in chocolate chips.

Scoop cookie dough on top of each peanut butter cup, covering it completely.

Step 5: Bake

Bake for 18–22 minutes, until the tops are golden and a toothpick comes out with just a few moist crumbs.

Cool in the pan for 10 minutes, then transfer to a wire rack.

🍫 Tips for Perfect Brookie Muffins

• Don’t overbake — gooey centers are the goal

• Use mini Reese’s cups for best melt & balance

• Freeze leftovers up to 2 months

• Warm in microwave for 10–12 seconds before serving

🧁 Storage

• Room temperature: 3 days in an airtight container

• Fridge: Up to 5 days

• Freezer: Up to 2 months

⭐ Final Thoughts

These Peanut Butter Cup Stuffed Brookie Muffins are the ultimate triple-threat dessert: brownie + cookie + peanut butter cup in one soft, bakery-style muffin. Perfect for holidays, potlucks, or when you need a serious chocolate fix.

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