Peanut Butter Cup Chocolate Chip Brownie

Remember, how I’ve been saying I was going to make my husband’s and son’s favorites for Valentine’s Day? Well, I decided to make an over the top treat for my son that included all of his favorite flavors in every single bite he took. I made Peanut Butter Cup Chocolate Chip Brownies.

Umm, yeah. I did.

Besides sounding like the longest name in all the land, the name really is just the beginning of the goodness.

Okay, so let’s just get down to business. Shall we?

First, I made our favorite brownie recipe and tweaked it just a little bit.

I scooped the brownie dough into my muffin tin and then gently pressed it down to form a crust in the muffin tin.

Next, I added a scoop of our favorite chocolate chip cookie dough into the center of the brownie crust and then baked them for about 25 minutes until a toothpick inserted came out with just a bit of crumbs.

When I took them out of the oven, I let them cool down for about 2 minutes and then ran a knife around the edges of the muffin tin to help them release. I turned them out carefully onto a parchment lined cooling rack and then plopped one of the adorable heart peanut butter cups I found at the grocery store on top.

And then the clouds opened above, the birds sang the most beautiful tune, and my baby boy who wasn’t feeling well at all gave me the biggest grin I’d seen in three days. Well, at least the smiling part is true.

I think he’s going to love my idea to make everyday Valentine’s Day, don’t y’all?

Maybe tomorrow’s creation will involve some broccoli and carrots.

Pin Print Save

Peanut Butter Cup Chocolate Chip Brownies Recipe

Robyn Stone
5 from 1 vote
Peanut butter cup chocolate chip brownies that everyone will love!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12

Ingredients 

For the brownie crust:

For the chocolate chip cookie dough layer:

  • 1/2 cup (113 g) butter
  • 1/2 cup (107 g) brown sugar, packed
  • 1/2 cup (99 g) sugar
  • 1 large (50 g) egg
  • 1 1/2 teaspoons (7 g) vanilla extract
  • 1 1/2 cups (180 g) flour
  • 1/2 teaspoon (2 g) sea salt
  • 1/4 teaspoon (1,5 g) baking soda
  • 3/4 cups (128 g) chocolate chips

For the peanut butter cup layer:

  • 12 (204 g) peanut butter cups

Instructions 

  • Preheat oven to 350 degrees Fahrenheit.
  • Butter muffin tin and set aside.

For the brownie crust:

  • Melt chocolates and butter in a medium bowl in the microwave for 1 minute. Stir until well-combined and smooth. Reheat in 10 second increments if needed.
  • Whisk in sugar and vanilla.
  • Whisk in eggs, one at a time.
  • Add dry ingredients, whisk until just incorporated.
  • Scoop batter into prepared muffin tin. Lightly butter your fingertips and lightly press to form a crust, causing the sides to be higher than the center of the brownie dough.

For the chocolate chip cookie layer:

  • Cream butter then add sugars and mix until light and fluffy.
  • Add eggs and vanilla.
  • Mix until well-combined.
  • Add flour, sea salt, and baking soda to butter mixture.
  • Mix well and then stir in chocolate chips.
  • Scoop chocolate chip cookie dough into the center of the brownie crust.

Baking instructions

  • Place muffin tin in preheated oven on the middle rack of the oven. Bake for about 25 minutes or until toothpick inserted comes out with just a few crumbs.
  • Remove from the oven and allow to cool for about 3 minutes.
  • Run a knife alongside the edge of each muffin tin to assist in the release and then invert the muffin tin on top of a parchment lined wire rack.

For the peanut butter cup layer:

  • While the brownies are still warm to the touch, turn back right side up and place a large peanut butter cup on top of each brownie.
  • Serve with a big glass of cold milk and a smile.

Nutrition

Calories: 343kcal | Carbohydrates: 46g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 258mg | Potassium: 96mg | Fiber: 1g | Sugar: 32g | Vitamin A: 294IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Join today & start saving your favorite recipes

Create an account to easily save your favorite recipes.

Save recipe

Happy Valentine’s Day!

Robyn xoxo

Categorized as:, , , , , , , , , ,

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Read more about Robyn

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




29 Comments

  2. I saw your picture of these on Instagram and I gasped out loud!!! Oh my goodness these are sinful…down right sinful and I must make them before Fat Tuesday!

    Reply

  4. OH MY GOODNESS. i saw these this morning and decided i need to make them immediately!!! i didn’t have any peanut butter cups or chocolate chips so i just used peanut butter chips in the cookie dough instead. they have a couple more minutes in the oven but just by the spoonfuls (and spoonfuls) of batter and dough i consumed i know these will be DEVINE. you have some serious skill, sister!

    Reply

    1. Oh Kayleigh, You just made my day! I love that you loved these! Aren’t they so good? I love your changes, too. It sounds so good!

  6. Oh My Goodness!! I heard the birds singing as I read this recipe! Will have to make these with my granddaughter – already pinned them to her board!!!! I’m looking forward to having these with ice-cold milk!!!!

    Reply

  7. Those brownies look absolutely fantastic. Wow! I know that my family of peanut butter and brownie and chocolate chip cookie lovers will adore this dessert!

    Reply

  9. Robyn, these look SOOOOO good! Yikes! I cannot wait to make these as a special treat for my family!!! Happy Valentine’s Day!!!

    Reply