Happy October everyone. Can you believe it is October already?! This is my absolute favorite time of the year. For one thing, both my boys have their birthdays within two weeks of each other at this time.
We just celebrated my youngest son’s 7th birthday at Medieval Times this past weekend. That place is such a blast! Have you ever been to a show before?
We are lucky enough to live just down the street from one. My boys love screaming at the top of their lungs, as loud as they can, cheering on our “Yellow knight”. And the best part was that our knight won!! I’ve been to Medieval Times on several occasions and I don’t think our knight ever won before.
We will also be celebrating my older son’s 9th birthday in a couple weeks and, we always take a trip to the apple orchard on Columbus Day weekend coming up. So there are so many things to look forward to this month, that I just can’t wait!!
But in the midst of all that fall activity going on, I still always make time to bake. And of course, I love to bake with apples and pumpkin but to be honest, my older son doesn’t care for either. So I made these very easy Peanut Butter Brookie Cups as a fall treat specifically for him.
You know what brookies are right? Half cookie and half brownie. They are so easy to make and so yummy to eat. I always start with a Ghirardelli box mix when I make brookies. Of course, you can use any box mix you like, but I love Ghirardelli’s because then I know they will be extra chocolatey.
It’s so easy to make peanut butter treats all decorated for fall thanks to Reese’s Pieces. The orange, brown, and yellow colors are a perfect fit for fall.
Even if you are like my son, and don’t like the typical pumpkin and apple fall treats that are everywhere right now, you can still get into the fall mood with these tasty and easy little Peanut Butter Brookie Cups. Just be careful not to eat the whole pan at once! 😉
- 1 20 oz. box of Ghirardelli brownie mix. ( I used dark chocolate but chocolate supreme or double chocolate would work well here as well) plus the ingredients as per the instructions on the box.
- 1 1/4 c. all purpose flour
- 1/4 t. baking soda
- 1/4 t. salt
- 1/4 c. unsalted butter, softened
- 1/3 c. creamy peanut butter
- 1/4 c. brown sugar
- 1/4 c. granulated sugar
- 1 egg
- 1 t. vanilla extract
- 1/2 c. mini chocolate chips
- 90 Reese's pieces ( 3 per cookie cup x 30 cups)
- Preheat the oven to 350 degrees and spray a 24 cup mini muffin pan with baking spray.
- Mix brownies according to package directions and using a small cookie scoop or spoon, place some of brownie batter into each muffin hole. (about 1/4 -1/2 full)
- In a medium bowl, Sift together flour, baking soda and salt. Set aside.
- In a large mixing bowl, cream together the butter, peanut butter and two types of sugars until blended. Add egg and vanilla and mix. Add flour mixture in two or three additions and mix thoroughly until blended.
- Stir in mini- chocolate chips by hand. Mixture will be thick.
- Using a small cookie scoop or spoon, place a small ball of cookie dough on top of the brownie mixture in each muffin hole.
- Bake at 350 for approximately 16-18 minutes or until the tops are firm and slightly browned.
- Remove from the oven and press three Reese's Pieces into the top of each cookie cup. Allow to rest in the pan for ten minutes, and then using a knife, carefully loosen the cookie cups from the tin and allow to cool on a cookie rack.
- Makes approximately 30 cookie cups.
Like peanut butter? Try these other treats: