Ingredients:

  • 115g unsalted butter, melted
  • 200g granulated sugar
  • 1 large egg
  • 5ml vanilla extract
  • 30g unsweetened cocoa powder
  • 65g all-purpose flour
  • 1.5g salt
  • 115g softened unsalted butter
  • 65g brown sugar, packed
  • 30ml milk
  • 2.5ml vanilla extract
  • 125g all-purpose flour
  • 1.5g baking soda
  • 85g mini chocolate chips
  • 12 standard size Reese's Peanut Butter Cups

Instructions:

  1. Preheat your oven to 350°F (175°C) and prepare a 12-slot standard muffin tin with paper liners or non-stick spray.
  2. Whisk melted butter and sugar until smooth, then beat in the egg and vanilla until glossy.
  3. Sift in cocoa powder, flour, and salt; fold gently with a spatula until just combined.
  4. Distribute the brownie batter evenly among the 12 cups, filling each about 1/3 of the way up.
  5. Cream softened butter and brown sugar until fluffy, then stir in milk and vanilla.
  6. Mix in flour and baking soda, then fold in the mini chocolate chips.
  7. Form 12 uniform balls of cookie dough using a small scoop.
  8. Place one dough ball onto each brownie base. Press down slightly to anchor the dough and rotate to flatten the top.
  9. Press one Reese's peanut butter cup firmly into the center of each cookie dough ball.
  10. Bake for 20–25 minutes until edges are deep golden brown and the center has a slight springy jiggle.
  11. Allow to cool in the pan for 10 minutes before transferring to a wire rack.