Decadent Peanut Butter Cup Stuffed Brookie Skillet Tips, FAQ & printable recipe

Tips for success

For a cleaner slice, use a sharp knife and wipe it between cuts. If serving to a larger crowd, cut into smaller wedges to make the richness more manageable. Adding a scoop of vanilla ice cream on top while the brookie is still warm provides a delightful contrast in temperatures.

If the edges of the brookie brown too quickly before the center is set, loosely tent the skillet with aluminum foil for the last five minutes of baking.

This prevents the cookie top from becoming overly dark while allowing the heat to penetrate the center of the brownie layer effectively.

Variations

• Salted Caramel Brookie: Replace the peanut butter cups with soft caramel squares and sprinkle the finished brookie with a pinch of flaky sea salt before serving.
• White Chocolate Macadamia: Use a blondie base instead of brownies and swap the peanut butter cups for white chocolate chips and chopped macadamia nuts for a different twist.

Storage and make-ahead

Fridge

Store in an airtight container for up to 5 days.

Freezer

Wrap tightly and freeze for up to 2 months.

Reheat

Warm individual slices in the microwave for 20-30 seconds until soft.

Store any leftovers in the skillet covered with plastic wrap or transfer them to an airtight container. Keep the brookie at room temperature for up to two days or in the refrigerator for up to five days. To maintain the best texture, keep it away from direct sunlight and heat sources.

You can prepare the brownie and cookie dough layers in advance and store them separately in the refrigerator. When ready to bake, assemble the skillet layers as instructed and proceed to the baking step.

This saves time during the actual preparation, making it an excellent option for entertaining guests or planning ahead.

Serving ideas

Serve the brookie directly from the warm cast-iron skillet to highlight its rustic appeal. Provide a large spoon or cake server so guests can easily scoop out the decadent, molten wedges.

The contrast of the hot brookie with a cold topping is highly recommended for a complete dessert experience.

Consider serving alongside fresh berries or a light dusting of confectioners' sugar to balance the intense chocolate and peanut butter flavors.

Small portions are recommended due to the richness of the ingredients, making this dessert perfect for sharing among a group of eight or more people at your next gathering.

Frequently asked questions

Recipe card

Decadent Peanut Butter Cup Stuffed Brookie Skillet

Prep 15 minCook 26 minRest 10 minTotal 51 minServes 8

Ingredients

• 1 batch fudge brownie batter, prepared or store-bought
• 12 full-size peanut butter cups
• 1 batch chocolate chip cookie dough, prepared or store-bought
• 2 tbsp creamy peanut butter, melted, for drizzling

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 10-inch cast-iron skillet. Pour half of the prepared brownie batter into the bottom of the skillet, spreading it evenly with a spatula to create a uniform base layer.
2. Place the twelve full-size peanut butter cups on top of the brownie batter layer. Arrange them in a single layer, ensuring they are spaced out slightly so each serving gets a generous amount of filling.
3. Drop spoonfuls of the chocolate chip cookie dough over the peanut butter cups. Use your fingers or a spatula to gently press the dough into an even layer, covering the peanut butter cups completely.
4. Place the skillet in the oven and bake for 26 minutes. The cookie top should be golden brown and the brownie base should be set but still gooey. Remove from the oven and drizzle with melted peanut butter before serving warm.

Contains: gluten, eggs, milk, peanuts, soy

Estimated nutrition per serving

Calories

450

Protein

6.5 g

Carbohydrates

52 g

Fat

24 g

Fiber

2 g

Sugar

38 g

Sodium

280 mg

Automatic estimate from the ingredient list, not laboratory-verified.