Home » Blog » Peanut Butter Oreo Brownie Cupcakes

Peanut Butter Oreo Brownie Cupcakes

Peanut Butter Oreo Brownie Cupcakes

The Peanut Butter Oreo Brownie Cupcakes were made famous in my house when my son Alex ate almost the entire batch…while the rest of us had to make do with one each, Alex ate…well, if you know how many people are in my family, you can do the math!  These are so simple to make with just a box of Oreos, some peanut butter and a box of brownie mix, but you can certainly use your favorite brownie recipe as well.

I like to give credit where it is due, and it took me some time to track down the origin of this recipe.  It turns out it’s from the Picky Palate, who is somewhat known for making original creations featuring Oreos, so check them out.  For my recipe, I like to use a half recipe of my Blockbuster brownies (or if you like, make the full batch of Blockbuster Brownies, which makes two 8×8″ pans, and use half for these cupcakes and still have an 8×8″ pan of traditional brownies — win-win!).  I also like the Oreos to be soft, not crispy, so I quickly dunk them in milk.  But if you like crispy, omit that step!

Peanut Butter Oreo Brownie Cupcakes

Peanut Butter Oreo Brownie Cupcakes

Makes 12 cupcakes

1/2 recipe of Blockbuster Brownies, omitting the chocolate chips, or 1 box of your favorite brownie mix
24 Oreo Cookies
1/2 cup creamy peanut butter
1 cup milk
Non-stick cooking spray
Christmas sprinkles (optional, but hey, it’s Christmas!)

Preheat oven to 350F and line a 12 muffin cup pan with paper liners.  IMPORTANT: spray the inside of each paper liner with the non-stick spray. Prepare the batter for the brownies following either the linked recipe or the package directions. Make each cupcake one-by-one, because you don’t have much time after dunking the Oreo before it gets too soft to work with — you will be sorry if you dunk all the cookies at one time. For each cupcake: very quickly dunk 2 Oreo cookies in milk, then spread 1 teaspoon of peanut butter both cookies and stack them on top of each other. Place the Oreo stack into the lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked of oreos and let it run down the sides of the cookies. If you have left-over brownie batter, you can make brownie cupcakes without the Oreos.  Since this is a Christmas cookie site, after all, you can sprinkle your cupcakes with Christmas sprinkles for a festive look. Bake for 18 to 20 minutes, until brownies are cooked through. Let cool completely.


Name & Location
(example: Sue in LA)
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: