Reese's Double Brookies
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
  1. Preheat oven to 350° F.
  2. In a medium sized bowl, combine brownie mix, egg, vegetable oil and milk. Beat until thoroughly mixed.
  3. 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.
  4. For the cookie
  5. 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.
  6. Add egg and vanilla extract and beat until egg is thoroughly incorporated.
  7. 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.
  8. 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.
  9. 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.
  10. 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