Description
The perfect fudgy brownie cookie filled with peanut butter and loaded with Reese’s peanut butter cups. If you love peanut butter cups, these are calling your name.
Ingredients
Scale
Brownie Batter
- 1/2 cup chocolate chips (112 g)
- 1/3 cup powdered sugar (40 g)
- 1/3 cup granulated sugar (66 g)
- 2 large eggs
- 1 tsp vanilla paste or vanilla extract
- 1/2 cup Dutch process cocoa such as Hershey’s Special Dark or Droste (40 g)
- 3/4 cup all-purpose flour (98 g)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup Reese’s minis unwrapped or 15 Reese’s miniature cups, chopped (132 g), for divided use
Peanut Butter Filling
- 4 Tablespoons peanut butter (not natural style), (64 g)
- 2 Tablespoons powdered sugar (15 g)
- 2 Tablespoons butter, at room temperature (28 g)
Instructions
- Preheat the oven to 350 F (180 C).
- Line 2 sheet trays with parchment paper.
- Melt the butter over low heat in a small pan.
- Pour the chocolate chips and cocoa into the butter, making sure they’re submerged in the warm butter. Stir it occasionally as the chocolate melts.
- Once the chocolate is melted completely, scrape the butter into a mixing bowl to cool.
- Fill the bottom of a double boiler with about 1″ of water, then bring it to a boil.
- Use a whisk to mix the powdered and granulated sugar, baking powder, salt, and eggs in the top of a double boiler.
- Lower the water to simmer, then set the top pot over the water, stirring constantly for about 4 minutes. In this time, the mixture will get thinner, paler, and all of the sugar will dissolve.
- Scrape out the egg/sugar mixture into the mixing bowl. Whisk to mix this into the butter along with the vanilla. Set this aside to cool for 5-10 minutes. You’ll know it’s ready when the bottom of the bowl is no longer warm to the touch.
- Measure the flour and ½ cup of the Reese’s into the mixing bowl (You’ll use the rest of the Reese’s to decorate the cookies). Fold everything together with a spatula just until combined.
- Smoosh together the peanut butter filling ingredients in a small cup.
- Fill a disposable pastry bag or a Ziploc with the filling. Cut the tip off about 3/4” from the end.
- Drop scoops of batter onto one of the prepared sheets. A 1 oz. scoop is ideal here (you can use a spoon too), and you should be able to fit 6 cookies on a sheet without them baking together. Load up the second sheet tray the same way.
- Press down on each cookie to flatten it slightly, then use a spoon to press a small well in the center of each cookie.
- Fill the center of each cookie with a bit of the peanut butter filling. Top each cookie with one of the Reese’s a little off center.
- Bake the cookies for 10 minutes, rotating the sheet trays 180 degrees and switching them from top to bottom halfway through baking for even baking.
- Scoop out the rest of the batter onto another piece of parchment. If you have a third sheet tray, load it up. Otherwise, you’ll need to wait for the sheet tray to cool before baking the last batch.
- Cool the cookies completely on the hot sheet tray before attempting to move them.
- Store the cookies at room temp in an airtight container for up to 3 days. These cookies can also be frozen in Ziplocs for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 15
- Sodium: 125
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 3
- Cholesterol: 39