This year, I’m leaving the big dinner to my fabulous sister-in-law Jill, and I’m taking care of holiday desserts. I have a bit of a sweet tooth and am going a little crazy, with pies, a cake, and these yummy treats. Since the kids are off from school, I’m having my daughter lend a hand to pull these fun peanut butter cup brownies together. They use a few Betty Crocker mixes, and though there are a few steps, they’re super easy. Just be sure to use the foil cupcake liners — regular paper liners may stick a bit more than you hope.
Peanut Butter Cup Brownies
Brownie Mixture
- 1 box Betty Crocker® fudge brownie mix
- 3 tablespoons unsweetened baking cocoa
- 2/3 cup butter, melted
- 1/4 cup water
- 1 egg
Cookie Filling
- 1 pouch Betty Crocker® peanut butter cookie mix
- 1/2 cup creamy peanut butter
- 3 tablespoons vegetable oil
Topping
- 1 1/2 cups milk chocolate chips, melted, cooled
Preparation
Heat oven to 350°F. Cut about 1/2 inch off around top of each of 48 regular-size foil baking cups. Place cup in each of 48 regular-size muffin cups.
In large bowl, stir together brownie mixture ingredients until well blended. In another large bowl, stir together cookie filling ingredients until dough forms. Spoon and spread 1 measuring teaspoon brownie mixture evenly into bottom of each foil cup. Shape 1 measuring teaspoon cookie filling into a ball; flatten into 1-inch circle. Place on top of brownie mixture in each foil cup. Spoon and spread 1 measuring teaspoon brownie mixture over cookie filling in each cup.
Bake 11 to 13 minutes or until toothpick inserted into edge comes out clean. Spoon generous teaspoon melted chocolate on top of each, spreading chocolate to edge of foil cup. Remove cups from pan. Refrigerate 30 minutes to set chocolate.
Servings: 48
Note: These little treats can be made ahead, placed in resealable freezer plastic bags, and stored in the freezer for up to 2 weeks.
