Brookie Peanut Butter Cups
If you love brownies, cookies, and peanut butter cups, this recipe is about to become your new favorite dessert! These Brookie Peanut Butter Cups combine a chewy gluten free cookie base, a creamy peanut butter center, and a rich fudgy brownie top. They bake together into the ultimate layered dessert that tastes like a bakery treat but is surprisingly simple to make at home!
They are perfect for parties, bake sales, holidays, or just when you want something seriously indulgent!
What Are Brookie Peanut Butter Cups?
A brookie is a combination of a brownie and a cookie. In this recipe, we take it one step further by adding a creamy peanut butter layer in the center. The result is a three layer dessert baked in a muffin pan so each serving is perfectly portioned.
Ingredients
- 1 cup gluten free cookie dough
- ½ cup creamy all natural peanut butter
- 1 cup gluten free brownie batter
Ingredient Notes
Gluten free cookie dough
Use your favorite gluten free dough. Make sure it is thick enough to press into the muffin pan without spreading too much.
Peanut butter
Use creamy all natural peanut butter made from only peanuts and salt. Avoid overly oily peanut butter and avoid varieties with added sugar syrups for best texture.
Gluten free brownie batter
The batter should be thick but pourable. If it is too thin, it may mix into the peanut butter layer.
How to Make Brookie Peanut Butter Cups
First, preheat your oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
Take approximately 1 tablespoon of cookie dough. Roll it into a ball and press it down into each muffin cavity, fully covering the bottom of the cavity.
Then, drop a teaspoon sized dollop of peanut butter on top.
Finally, spoon about 1 tablespoon of brownie batter on top.
Repeat for the rest of the pan.
Bake for 15 to 18 minutes.
Finally, remove from the oven. Allow these to cool for at least 2 hours in the pan. Then, use a knife around the edges of each peanut butter cup to help you remove them.
Why Cooling in the Pan Matters
These brookies continue to set as they cool. The peanut butter layer softens during baking and firms back up as it cools. If you try to remove them too early, they may fall apart. Letting them cool completely allows the cookie base to firm up and the brownie top to finish setting.
Texture Breakdown
| Layer | Texture After Cooling |
| Cookie Base | Chewy and slightly crisp on the edges |
| Peanut Butter Center | Soft and creamy |
| Brownie Top | Fudgy and rich |
Common Mistakes and How to Avoid Them
Peanut butter sinking
If your brownie batter is too thin, it can push the peanut butter downward. Use thick brownie batter.
Overbaking
Bake just until the tops look set. Overbaking can dry out the brownie layer.
Sticking to the pan
Generously spray the muffin pan and allow full cooling time before removing.
Frequently Asked Questions
Yes. Once fully cooled, store in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.
Yes, but the center will be less smooth. For a classic peanut butter cup texture, creamy works best.
Yes, as long as your cookie dough and brownie batter are dairy free.
You can use them, but spraying the pan directly creates slightly crispier edges.
You May Also Like
If you make these gluten free Brookie peanut butter cups, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Brookie Peanut Butter Cups
Ingredients
- 1 cup gluten free cookie dough, see note
- ½ cup creamy all natural peanut butter
- 1 cup gluten free brownie batter, see note
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- Take approximately 1 tablespoon of cookie dough. Roll it into a ball and press it down into each muffin cavity, fully covering the bottom of the cavity.
- Then, drop a teaspoon sized dollop of peanut butter on top.
- Finally, spoon about 1 tablespoon of brownie batter on top.
- Repeat for the rest of the pan.
- Bake for 15 to 18 minutes.
- Finally, remove from the oven. Allow these to cool for at least 2 hours in the pan. Then, use a knife around the edges of each peanut butter cup to help you remove them.
Notes
- Feel free to use homemade cookie dough and brownie batter. Or, use store bought. Both work well!
- I used this cookie dough and this brownie batter.
- I recommend using all natural creamy peanut butter made from only peanuts and salt.
- They must cool in their pan. Otherwise, it will be tough to remove them from their pan.
- Store any leftovers in an airtight container for up to 4 days at room temperature.