Trifecta “Cupcakes”: Chocolate Chip Cookie + Reese’s Peanut Butter Cup + Brownie

You aren't dreaming, I promise - these are real. And really, really good!

A few people audibly gasped when they took a bit and discovered the Reese’s cup inside. It was a good gasp. These “cupcakes” are incredible! Definitely worth baking up, as they impress both the mind and the stomach. They were inspired by a post I saw on Pintrest.

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CHOCOLATE CHIP COOKIE DOUGH LAYER

(adapted from Savory Sweet Life)

1 cup (2 sticks) salted butter, softened

1/2 cup granulated sugar

1 1/4 cup packed dark brown sugar

2 large eggs

2 tsp. vanilla extract

2 3/4 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

1 1/2 tsp. baking powder

2 cups semi-sweet chocolate chips

REESE’S PEANUT BUTTER CUP LAYER

~24 Reese’s peanut butter cups (unwrapped)

BROWNIE LAYER

any boxed brownie mix + necessary ingredients (usually eggs, water, vegetable oil, etc.)

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1. Preheat oven to 350F. Grease a cupcake tray.

2. Make the chocolate chip cookie dough first. Cream the butter and the two sugars until fluffy (~3 minutes on medium-high speed). Add eggs and vanilla; beat for 2 minutes. In a separate bowl, mix baking soda, baking powder, salt, and flour. Slow beat dry ingredients into the wet until fully incorporated. Mix in chocolate chips evenly.*

3. Press cookie dough into each cupcake well, to a depth of ~1 centimeter.

4. Place a Reese’s peanut butter cup (unwrapped!) in each well, on top of the cookie dough.

5. Whip up any boxed brownie mix you like, and pour brownie mix on top of the Reese’s cup to just above 3/4 full.

6. Bake for about 22 minutes, until done in the center. Remove from the tray once they are cool enough to touch, place on a rack to finish cooling, and enjoy!

*Note: I had enough cookie dough leftover to (a) eat a ton while baking, and (b) make about 20 cookies. Which is great news, because this recipe makes very chewy and delicious cookies!

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