Author: Julianne
A Reese's Oreo stuffed between a brownie and a peanut butter chip cookie.
- 1 Pk Reese’s Oreo Cream Cookies
- 1 Box brownie mix
- 1 Large egg
- ⅓ C Vegetable oil
- ¼ C Milk
- For the cookie
- ½ C (1 stick) Unsalted butter
- ½ C Light brown sugar
- ½ C Sugar
- 1 Large egg
- 2 tsp Pure vanilla extract
- 1¾ C All-purpose flour
- ½ tsp Salt
- ½ tsp Baking soda
- ¾ C Peanut Butter Chips
- 12 Reese’s Peanut Butter Cups
- Preheat oven to 350° F.
- In a medium sized bowl, combine brownie mix, egg, vegetable oil and milk. Beat until thoroughly mixed.
- Line a 9x13” pan with parchment paper or a baking mat. Pour brownie mixture over the baking mat and spread evenly. Set Oreo cookies in a line over top of the brownie mix.
- For the cookie
- Soften butter in the microwave 10-15 seconds. Combine butter with both light brown sugar and granulated sugar. Mix until smooth and mixture becomes fluffy.
- Add egg and vanilla extract and beat until egg is thoroughly incorporated.
- In a separate bowl, combine flour, salt and baking soda. Slowly add flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms.
- Chop Reese’s Peanut Butter Cups into small pieces. Add all but ¼ C into the cookie dough. Add peanut butter chips and fold into cookie dough.
- Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter. Add remaining ¼ C Reese’s Peanut Butter Cups and press gently onto the top of the cookie dough.
- Bake for 23-25 minutes at 350°F. Remove from oven and allow to cool completely before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting.
To make it really easy on yourself, use a pre-made cookie dough.
Recipe by Chef in Training at https://www.chef-in-training.com/reeses-double-brookies/
3.2.2708