Peanut Butter Cup Brookies Recipe
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Peanut Butter Cup Brookies Recipe – This recipe takes brownies to a whole new level! Layers of chocolate chip cookie, fudgy brownies, and peanut butter cups make a dessert that everyone loves!
If you need a decadent, delicious dessert that is sure to get rave reviews, then friends, you need this Peanut Butter Cup Brookies recipe! It comes together in a snap and makes a dessert that people always ask for the recipe so that they can make it, too!
Peanut Butter Cup Brookies Recipe
I love that these are made with our favorite chocolate chip cookie recipe, then topped with our favorite fudgy brownies recipe, and then, for the crowning touch for the peanut butter lovers, topped with Reese’s peanut butter cups.
Every single bite has the trifecta of deliciousness!
I’ve sliced my brookies into 12 individual pieces in the photo and video, but that is a very generous, bakery-style serving. These are so rich and filling, you can actually cut this into 24 servings and still have a great sized serving for guests.
Peanut Butter Cup Brookies Recipe
Ingredients
Chocolate Chip Cookie Layer
- 1 cup (226 g) butter
- 1 cup (213 g) brown sugar, packed
- 1 cup (198 g) granulated sugar
- 1 large (50 g) eggs
- 1 tablespoon (14 g) vanilla extract
- 3 cups (360 g) all-purpose flour
- 1/4 cup (22 g) quick-cooking oats
- 1 teaspoon (3 g) kosher salt
- 3/4 teaspoon (4.5 g) baking soda
- 1 1/2 cups (255 g) chocolate chips
Fudge Brownie Layer
- 1 cup (226 g) butter
- 1 cup (84 g) unsweetened cocoa powder
- 1/2 teaspoon (1 g) espresso powder
- 1 teaspoon (3 g) kosher salt
- 1 cup (213 g) brown sugar, packed
- 1 cup (198 g) granulated sugar
- 1/2 cup (60 g) all-purpose flour
- 4 large (200 g) eggs
- 2 teaspoons (9 g) vanilla extract
Peanut Butter Cup Layer
- 12 large (204 g) peanut butter cups, unwrapped
Instructions
- Preheat the oven to 350º F. Spray a 9×13 baking dish with nonstick baking spray. Set aside.
Chocolate Chip Cookie Layer
- Cream butter then add sugars and mix until light and fluffy. Add eggs and vanilla. Mix until well-combined. Add flour, oats, salt, and baking soda to butter mixture. Mix well and then stir in chocolate chips. Spread into the prepared 9×13 baking dish. Set aside.
Fudge Brownie Layer
- Melt butter in a large saucepan over low heat. Stir in cocoa powder, espresso powder, and salt until well combined. Remove from heat.
- Stir in both sugars and then the flour. Add eggs, one at a time, mixing until just blended. Stir in vanilla and nuts, if using. Pour into the brownie batter over the chocolate chip cookie layer in the prepared baking pan.
- Bake for 25 minutes.
Peanut Butter Cup Layer
- Add the unwrapped peanut butter cups to the top of the nearly fully baked brownie layer. Return to the oven and bake until a toothpick inserted into the the brownie portion of the brookies comes out with a few crumbs attached.
- Allow the brookies to cool in the pan over a wire rack for about 15 minutes before slicing. Slice into 12 or 24 pieces for serving.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
How do you “marry” the cookie dough to the fudge brownie mix without overbaking the cookie dough?
How much espresso powder do you use? I don’t see it in the recipe.
Hi Cheri,
Thanks so much for catching that it wasn’t listed in the recipe – I have corrected it. You will use 1/2 teaspoon of espresso powder. I hope you enjoy these – they are out of this world delicious! xo
Can’t wait to try these. However, the directions for brownie layer say to stir in cocoa powder, espresso powder, etc, etc. The ingredients does not list espresso powder. Was this a “typo” and if so how much espresso powder should be used? Thanks!
Love your recipes!