Ultimate Peanut Butter Cup Brownie Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
The ultimate peanut butter cup brownie cookies--rich, fudgy, brownie-like chocolate cookies stuffed with melty peanut butter cups. These cookies are the ultimate treat, and they will disappear in seconds anywhere you bring them.
  • 1 cup gluten-free baking blend (or white whole wheat flour)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • dash salt
  • 8 ounces dark chocolate, melted and cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 5 tablespoons apple butter
  • ⅔ cup brown sugar
  • ¼ cup granulated sugar
  • 2 cups mini Reese's cups, quartered*
  1. In a medium bowl, whisk together baking blend, cocoa powder, baking powder and salt. Set aside.
  2. In a large bowl, beat together chocolate, egg, vanilla, apple butter, and sugars until well combined, then slowly beat in dry ingredients until just combined. Fold in peanut butter cups. Cover and chill for 30 minutes. Do not chill for too long or chocolate will re-harden and dough will become stuck to your bowl.
  3. Preheat oven to 350. Line 2 baking sheets with parchment paper or silpat. Use a small cookie scoop to transfer dough to prepared cookie sheets. Use a small piece of parchment paper sprayed with nonstick spray to lightly press down dough balls to flatten slightly (they don’t spread when they bake, so if you don’t flatten them, you will end up with round cookies).
  4. Bake for minutes until just set, about 9-11 minutes Let stand for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for one week (these cookies stay pretty darn soft and gooey for days!).
*I used a variety of dark, white and milk chocolate mini Reese's, which is what I'd recommend. Measure mini cups before quartering.
Recipe by Ari's Menu at http://www.arismenu.com/ultimate-peanut-butter-cup-brownie-cookies/