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Peanut Butter Cup-Stuffed Brownie Cookies

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  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 24
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When it comes to chocolate and peanut butter, we believe that more is more—and these cookies prove it! They’re packed with tasty add-ins like peanut butter M&M's™ and Reese's® peanut butter cups.
By Betty Crocker Kitchens
Updated Apr 18, 2019
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Ingredients

  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon water
  • 24 Reese's peanut butter cups miniatures, unwrapped
  • 3/4 cup M&M's® peanut butter chocolate candies

Steps

  • 1
    Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg, flour and water until well blended. Let stand 15 minutes.
  • 2
    Shape dough into 24 (1 1/2-inch) balls. For each cookie, flatten ball into palm of hand to about 2-inch circle. Press 1 peanut butter cup, bottom side down, into center. Wrap edges of dough around it to completely enclose; reshape into ball. Place 2 inches apart on large ungreased cookie sheets. Press M&M’s™ candies on tops of cookies.
  • 3
    Bake 10 to 12 minutes or until edges are set. Cool 10 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

Tips from the Betty Crocker Kitchens

  • tip 1
    To ensure success in this recipe, use miniature size Reese's® peanut butter cups rather than minis.
  • tip 2
    Use a cookie scoop to make portioning brownie cookie dough even faster and more consistent.

Nutrition

Nutrition Facts are not available for this recipe
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