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Peanut Butter Cookie, Peanut Butter Cup Brownie Recipe

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I am currently on a healthy eating plan. I will keep telling this to myself. I am currently on a healthy eating plan! Well, it was Thanksgiving and I was tasked with bringing a dessert (thanks family, I AM ON A HEALTHY EATING PLAN!). So I searched through my Pinterest Board of heavenly sounding treats and settled on making a version of these. I’ve adapted the recipe from this one, calling for a pretzel crust (which sounds amazing) and made my own version sans crust. My family didn’t care about these amazing brownies, they have a different taste in treats than I do, but I took them to my boyfriends family for Thanksgiving and they LOVED them.

If you heart peanut butter you will heart these.

It’s so simple. A base of peanut butter cookie dough, topped with a layer of Reeces Peanut Butter Cups (for your own reputation, please don’t use an imposter) all topped with brownie batter! Does anything get better sounding than that? Nope. It doesn’t.

BONUS! This couldn’t be easier to make.

Printable Recipe

Ingredients:

– Box of Peanut Butter Cookie Mix (I used Betty Crocker) and all of the ingredients it calls for

– Box of Brownie Mix and all of the ingredients it calls for

– 20 Whole Reeces Peanut Butter Cups

– 4 Chopped up Reeces Peanut Butter Cups

Set the oven to 350 degrees. Spray a 13×9 pan with PAM. Mix the peanut butter cookie dough up. Press the cookie dough into the bottom of the pan. Make sure you have a nice even layer and press it into the corners. Unwrap your delicious peanut butter cups, try not to eat them, and gently press them into your cookie dough, 4 rows of 5. Mis up your brownie batter and pour over the top of the dough & PB cups. Spread it around with a spatula if it needs helps filling in all of the nooks and crannies. ¬†Sprinkle the chopped up peanut butter cups all over the top of the pan!

Bake for 40-45 minutes until a toothpick inserted in the middle comes out fairly clean (I use a fondue fork, so whatever you have will do)

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