Brownie Cookie Cups

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June 16, 2026

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If you’re not sure what “brookies” are, they’re basically brownie cookie cups. Here’s the deal:

Take chocolate chip cookie dough and brownie batter, bake them together, and you get this ridiculously good hybrid dessert that’s part cookie, part brownie. Soft in the middle with chewy edges.

Now imagine stuffing a Reese’s peanut butter cup right in the center. That’s what we’re doing here. These brownie cookies are peanut butter stuffed and baked in a muffin tin so you get perfect little dessert cups every single time.

They remind me of those fancy molten lava cakes you get at restaurants, but way easier to pull off at home.

It sounds like heaven in a muffin tin, amiright??? They soooooo easy to make. And delicous to boot. It’s highly doubtful you’d ever find anyone (kiddo or adult) who doesn’t love these and gobble them up.

My kids go absolutely wild for these. I started making them a few years back when I needed a quick dessert for a school bake sale, and honestly they’ve become a regular thing around here. Something about that melty peanut butter center surrounded by fudgy brownie and buttery cookie just hits different.

Why You’ll Love This Recipe

There’s a lot to love about these chocolate treats, and I’m not just saying that because I’ve made them about fifty times.

Only 3 ingredients: Refrigerated cookie dough, boxed brownie mix, and peanut butter cups. That’s the whole list.
Kid-friendly baking project: Little hands can press dough into muffin tins and unwrap candy. Perfect for a rainy Saturday.
Looks way fancier than it is: People will think you spent hours on these when really it took maybe 30 minutes start to finish.
Perfect for parties and potlucks: Individual portions mean no cutting, no mess, no fighting over the corner piece.
Satisfies every craving at once: Cookie, brownie, chocolate, peanut butter. All in one bite.

Ingredient Notes and Substitutions

This recipe works as a template you can play around with once you’ve got the basics down. Don’t love chocolate (we won’t judge you)? No worries. Try some of these ideas to make something totally new and wild!

Cookie dough: I use refrigerated chocolate chip, because hello. Easy. Quick. Usually pretty cheap because store brand is just fine for these sweet dessert cups. But you can also use homemade cookie dough. It’s easy to make, after all, and you can even freeze it. You’ve also got full control over the ingredients.
Change up the flavors: Dough for making sugar cookies work too if you want something a little less intense. Peanut butter cookie dough would lean even harder into that PB flavor.
Brownie mix: Any standard box mix is fine. I’ve used the ones with chocolate chunks in them and those turn out extra fudgy.
Peanut butter cups: Full-size Reese’s are what you want here. The minis get lost in all that batter. You could swap in dark chocolate peanut butter cups if that’s your thing.
Add-ins: Toss some chopped walnuts or pecans into the brownie batter for crunch. A sprinkle of flaky sea salt on top before baking takes these up a notch.
Nut-free option: Use sun butter cups or swap the filling for a caramel square if you’re dealing with allergies.

Tips for Success

A few things I’ve learned from making these more times than I can count.

Distribute the brownie batter evenly: Use a cookie scoop or spoon to make sure each cup gets the same amount. Otherwise some will overflow while others look sad.
Let them cool completely: I know it’s hard to wait but if you try to pop these out too early, they’ll fall apart. The peanut butter center needs time to set back up.
Use full-size peanut butter cups: The regular ones, not the minis or the king size. They fit perfectly in a standard muffin tin.
Run a butter knife around the edges: If any stick, a thin knife around the perimeter loosens them right up.

Storage and Reheating

These brownie cookie cups taste best when they’re right out of the oven (let them cool for just a fews minutes). But they’re still delish at room temperature.

Store leftovers (as if you’ll have any LOL) in an airtight container on the counter for up to 3 days. No need to refrigerate unless your kitchen runs hot.

If you want to make them ahead, they freeze well for up to a month. Wrap them up individually in plastic wrap and toss them in a freezer bag.

Or you can freeze them individually in those tiny portion control freezer bags. If you do this, you’ll need to double bag them because those bags aren’t usually thick enough to serve as actual freezer bags.

To eat them, thaw them out on the counter for about an hour before serving.

To heat them up so they’re gooey like fresh baked, put them in the microwave for 15 to 20 seconds. The peanut butter center gets all melty again and it’s like they just came out of the oven.

Serving Suggestions

Honestly these are pretty perfect on their own. But if you want to dress them up, a scoop of chocolate chip cookie dough ice cream is divine. Or just plain vanilla ice cream on top while they’re still warm is hard to beat.

Drizzle with peanut butter sauce or hot fudge if you’re feeling extra. A dollop of whipped cream and some crushed peanuts make them look like you’re running a bakery out of your kitchen.

FAQs

How do I store these brownie cookie cups?

Keep them in an airtight container at room temperature and they’ll stay fresh for about 3 days. If you need them to last longer, stick them in the fridge where they’ll keep for up to a week. Just let them come to room temp before eating so the texture’s right.

Why did my brownie tops crack?

Totally normal and nothing to worry about. Brownies crack when the top sets faster than the inside. It doesn’t affect the taste at all. If you really want to avoid it, try pulling them out a minute or two earlier.

Can I make these ahead of time for a party?

Yes and honestly I recommend it. Bake them a day or two before and store them properly. You can also freeze them up to a month in advance. One less thing to worry about when you’re hosting.

What if I don’t have a muffin tin?

You could try a mini cheesecake pan with removable bottoms, but the muffin tin really is the move here. If you’re in a pinch, silicone muffin molds work too and the brookies pop right out.

Notes

This is one of those recipes I hand off to my teenager when she wants to make something for her friends. She can do the whole thing herself, start to finish, and it makes her feel like a real baker. For younger kids, they can help with the fun parts like pressing dough and placing the peanut butter cups while you handle the oven.

My neighbor’s son made these for his first home economics assignment and got an A. Just saying.