Peanut Butter Brookie Cups Recipe

Stacey Mebs | Bake.Eat.Repeat.

Peanut Butter Brookie Cups is the best dessert for when you can't decide between a cookie or brownie. Total indulgence.

Peanut Butter Brookie Cups Photo

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?

Peanut Butter Brookie Cups Picture

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.

Peanut Butter Brookie Cups Image

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

    18 Servings


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


  1. Preheat the oven to 350°F. Lightly grease 18 cups in a regular size muffin tin and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • 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.


Cooking Method:
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Related Recipes:
Peanut Butter Recipes, Cookie Recipes, Family Meals and Snack Recipes, Chocolate Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Snack Recipes, Party Food Recipes
Recipe Yields:
18 brookie cups
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Stacey Mebs
Recipe Yields: 18 brookie cups
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Nutrition Facts

Serving Size 1 brookie cup
Servings Per Recipe 18

Amount Per Serving
Calories from Fat 108
Calories 264

% Daily Value*
Total Fat 14g
  Saturated Fat 7g
Sodium 122mg
Total Carbohydrate 31g
  Dietary Fiber 1g
  Sugars 17g
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!

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