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This quick and easy chocolate treat uses just three store-bought ingredients, plus the egg and oil needed for the brownie batter, and they’re really fun and easy to create in a muffin pan! This is without a doubt the best dessert I’ve ever prepared. They remind me of a fancy lava cake or a small cookie with ice cream served warm. It’s a cross between a cookie, a brownie, and Reese’s peanut butter cup. What could go wrong with that?


1 bag of brownie mix (10 ounces) (plus the oil & egg to make the batter)
1 (16-ounce) container of chilled cookie dough
12 Reese’s Peanut Butter Cups
vanilla ice cream (optional)


Preheat the oven to 350 degrees and butter a normal muffin pan well.

Set aside the brownie mix prepare according to the package guidelines.

Squish the cookie dough into the bottom of each muffin cup after separating it into 12 equal balls.

Place an upside-down Reese’s peanut butter cup on top of the cookie batter.

Spread the brownie batter evenly on top of each peanut butter cup until the wells are about 90% filled.

Cook for 18-20 minutes, or until the brownie batter is thoroughly cooked.

Allow 5 minutes for them to cool before removing them from the pan. Warm it up and serve with vanilla ice cream!

Notes on the Recipe
To reheat leftovers, place them in the microwave for about 30 seconds.
In place of the peanut butter cup, you might substitute an Oreo or a couple of caramels.

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