Peanut Butter Brookies
Soft and chewy peanut butter chocolate chip cookies baked into rich and fudgy Reeses Cup brownies!
Ingredients
Peanut Butter Cookie Dough:
- ¼ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ¾ cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup semi-sweet chips (plus more for topping)
Brownie Batter:
- 7 Tablespoons unsalted butter
- 4 Tablespoons cocoa powder
- ⅔ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla
- 7 Tablespoons all-purpose flour
- ¼ teaspoon salt
- 6 regular Reese's Cups, chopped (plus more for topping)
Instructions
Make the Cookie Dough:
- Preheat oven to 350ºF and line an 8x8" baking dish with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and brown sugar together until smooth, about 30 seconds. Add the egg and vanilla, mixing until incorporated.
- Add the flour and baking powder and stir until just combined, don't overmix. Stir in the chocolate chips.
Make the Brownie Batter:
- In a medium saucepan over medium heat, melt the butter, then stir in the cocoa powder until smooth and glossy. Remove from the heat and stir in the sugar; allow to cool slightly.
- Add the egg and vanilla, stirring until fully incorporated. Stir in the flour and salt, followed by the chopped Reese's Cups.
- Alternate spooning the brownie batter and cookie dough into the pan, smoothing out the top. Bake for about 30-33 minutes, or until edges are firm and golden. Immediately after removing from the oven, press more chocolate chips and Reese's Cups into the top, if desired. Cool in pan for at least 30 minutes before cutting.