Ingredients
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)
Instructions
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.
Note
Source recipes -Here-
