Chocolate Chip Peanut Butter Cup Brownie

Say that fast five times!  It's a mouthful and so are these. These are super rich so be sure to share with your friends and family!

Chocolate Chip Peanut Butter Cup Brownie

1 package of refrigerated chocolate chip cookie dough  (you can use the already sliced dough or tube)
1 box of brownie mix, prepared according to directions on box
regular size peanut butter cups

Press 1.5 squares of chocolate chip cookie dough (or approximately 1-1/2" ball of dough flattened) into the bottom of each well in the muffin pan.

Place an unwrapped, peanut butter cup in each well, upside down.

Finish off by filling each well until it is 3/4 of the way full with the brownie mix. You want to make sure you do not over fill here.  Use a rubber spatula or knife to make sure the peanut butter cup is completely covered with brownie batter.

There will be more brownie mix and cookies than the 12 muffin spots.  Make as many as the ingredients let you. 

Bake at 350 degrees for about 18 minutes or until brownie batter is set.  Insert a toothpick around into the brownie (but not through the peanut butter cup or it will skew your results.) 

It is hard to resist these straight out of the oven.  Trust me, I know.  They will NOT come out in one piece if you try to remove them.  They will separate. Let them cool completely before turning them out.

Not a peanut butter cup fan? I am sure there are a few of you.  Try Oreos, bite size candy bars, mini marshmallows, the ideas are endless.  Anything stuffed in between a chocolate chip cookie and a brownie will be fantastic!

You can see each of the three layers in stages here:

Salted Nut Roll Bars

Salted Nut Roll Bars

1 box yellow cake mix
2/3 cup butter
1 egg
1 bag mini marshmallows
1/4 cup butter
12 ounce package peanut butter chips
2/3 cup white corn syrup
2 teaspoons vanilla
16 ounce jar lightly salted peanuts

Gold M & M Bars

Gold M and  M Bars

1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white, peanut butter, milk chocolate chips (any mix and match you want)
1-1/2 cups plain M and Ms (You could use minis if you wanted to)

In mixing bowl add butter and sugars.

 Cream until light and fluffy.

Beat in eggs and vanilla.

 Combine the flour, baking powder and salt in another bowl then add to wet mixture.

 Beat just until combined.

Stir in chips and 1 cup of the M and Ms (or use mixer as long as you don't pulverize the yummies.)

 Spread into a greased 9x13 pan.  Wait...can't see the M and Ms?

 Add the remaining  1/2 cup M and Ms on top for color!

 Bake for 20-25 minutes at 350 degress or until golden brown.  Cool  and cut into bars.

Thumbprint Cookies

These are my most favorite cookies. Buttery and nutty with a hint of sweet. 

Thumbprint Cookies (28-30 cookies)

2/3 cup butter
1-1/2 cups flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites, beaten
walnuts, finely chopped
frosting

Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle. 

  Shape into 1 inch balls (slightly overfill small cookie scoop.) 

  Roll in egg whites,

  then in walnuts. 

 Press center down with your thumb. 

 Bake at 375 degrees for 10-12 minutes or until edges are slightly brown. Cool.

Fill centers with frosting. If you like, tint your frosting to match the occasion.  

These cookies are easy to freeze if they make it that far! Bring to room temperature before serving.

Here is a twist, using the same base.  Pecan Pie Thumbprint Cookies!

Oatmeal Scotchie Cookie

1 cup soft butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 medium eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
1 cup butterscotch chips
3/4 cup chopped pecans

Preheat oven to 350 degrees F. Lightly grease cake shaped pan. Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack.

NOTE: I used a 10" springform pan for easy removal. Cool cookie COMPLETELY before trying to move it as it is very soft when it comes from the oven.

Monster Cookies

Monster Cookies

1 dozen eggs
1 pound margarine or butter
2 pounds brown sugar
4 cups white sugar
1/4 cup vanilla
3 pounds peanut butter
8 teaspoons baking soda
18 cups oatmeal
1 pound nuts
1 pound chocolate chips
1 pound M and Ms


Mix in order given.

Drop by tablespoons.

Bake at 350 degrees for 15-20 minutes.

 Leave on sheet for 2 mins or so before removing or they will fall apart. I like chewy not crunchy so I bake less than I think as they continue to cook a little after they are out. They look a little puffy but 'fall' after they are out of the oven. Dough freezes well or can be made into smaller batches.

I made a batch a little over 1/2 size for a bakesale and it made 45 medium scoop cookies and 18 large scoop cookies.
My medium scoop is between 1/4-1/3 cup and baked for 7 mins, turn pan, 5 mins, and then 2 more. Leave on sheet for 2 mins or so before removing or they will fall apart. If you use dough straight from fridge, it will need to be flattened a little bit with bottom of glass(wet with water in between) and will take a tiny bit longer to cook.


I prefer pecans for the nuts and milk chocolate mini Mand Ms (found in baking aisle) and milk chocolate chips instead of semi sweet.


These cookies are easy to freeze if they make it that far! Bring to room temperature before serving.