Get the Recipe: Brookie Peanut Butter Cups
Every bite of these Brookie Peanut Butter Cups is a perfect balance! You’ll love the savory, salt-kissed peanut butter center as it melts into the sugary, chocolatey layers. It’s incredibly rich, dark, and decadent without being overpowering!
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.
Calories: 237kcal, Carbohydrates: 30g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 2mg, Sodium: 161mg, Potassium: 90mg, Fiber: 1g, Sugar: 18g, Vitamin A: 7IU, Calcium: 7mg, Iron: 1mg