★★★★★

Peanut Butter Brookies

A chocolate brownie layer topped with peanut butter cookie and Reese’s peanut butter cups! That’s how you make Peanut Butter Brookies!

Peanut Butter Brookies: brownie base topped with peanut butter cookie and Reese's, a perfect treat! #reeses #brownies
Peanut Butter Brookies: brownie base topped with peanut butter cookie and Reese's, a perfect treat! #reeses #brownies
Peanut Butter Brookies: brownie base topped with peanut butter cookie and Reese's, a perfect treat! #reeses #brownies
Peanut Butter Brookies: brownie base topped with peanut butter cookie and Reese's, a perfect treat! #reeses #brownies

More Chocolate Peanut Butter Desserts

Yield: 24 bars

Peanut Butter Brookies

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

A chocolate brownie layer topped with peanut butter cookie and Reese's peanut butter cups! That's how you make Peanut Butter Brookies!

Ingredients

For the Brownie layer:

  • 1 cup granulated sugar
  • ¾ cup all-purpose flour
  • 3 large eggs
  • ½ cup unsalted butter, melted
  • 2 cups semi-sweet chocolate morsels

For the Cookie layer:

  • ½ cup butter flavored Crisco
  • 2 Tablespoons unsalted butter, softened
  • 2 Tablespoons milk
  • 1 Tablespoon vanilla extract
  • ¼ cup granulated sugar
  • 1 cup light brown sugar, packed
  • ¾ cup creamy peanut butter
  • 1 large egg
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoom baking powder
  • 1 cup peanut butter morsels
  • 8oz bag Reese's mini peanut butter cups

Instructions

  1. For the brownie layer, melt chocolate chips with butter for 1 ½ minutes in microwave safe glass bowl. Stir until smooth. Add sugar, flour and eggs and combine completely.
  2. Pour into a 13x9 baking dish lined with parchment paper.
  3. For the cookie dough, beet crisco with butter. Beat in milk, vanilla, sugars, peanut butter and egg. Add flour salt and baking powder. Fold in peanut butter morsels and Reese's mini PB cups.
  4. Drop cookie dough onto brownie batter layer. Smooth evenly.
  5. Bake in a 375 degree oven for 35-40 minutes. Remove and cool completely. Refrigerate and cut into bars.

Nutrition Information:

Yield:

24

Serving Size:

1 bar

Amount Per Serving: Calories: 440Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 55mgSodium: 267mgCarbohydrates: 48gFiber: 3gSugar: 32gProtein: 8g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories: ,


Posted on July 6, 2013

Comments & Reviews

  1. Made these this weekend. They were perfect in every way. We were a house divided… I liked them room temp but my husband like them cold. Either way, delicious!

  2. These are absolutely delicious. I have tried a brookie before and gave up because the brownie part was gooey and the cookie was dry. So I tried this recipe and baked it in my pampered chef stone ware 9X13 pan. It tasted good, but did not look like yours. The only changes I made to my recipe was to use all butter and no Crisco and a variety of chips instead of Reeses PB cups.  The brownie was slightly gooey, but the cookies was slightly overcooked especially on the edges. Do you think next time I should cook the brownie layer for about 5 min. then top it with the cookie layer? Would 350 degrees work? Should I use a glass pan instead?I really love brookies and would like to find a way to make it work so I’d appreciate suggestions. Thanks for the delicious recipe.

    1. I too have Pampered Chef stones, and find that bars like this need a longer baking time. The crisco DOES make a difference in the cookie base, so switching to all butter will make a slight difference in the browning part too.

  3. I baked these for a bake sale and they went over quite well. I agree that the bake time should be less than 35 min as mine were a tad crunchy on top…awesome recipe!

  4. Hi would love to make these, can you tell me what butter flavoured crisco is? I’m in Australia and haven’t seen this before. Thanks

  5. I made this recipe and it was wonderful! All of my co-workers loved them! Sinfully delish! I baked them for 35 minutes and the top got a little brown, but they still tasted great. I would just keep a closer eye on them and bake them for a shorter period of time.

  6. These look amazing! I don’t get peanut butter morsels here in Germany, do you have an idea how I can replace it?

  7. I thought you’d like to know that I found these on a facebook link that wasn’t yours. I went back to look for them, couldn’t find it, googled you and arrived here. They had tweaked the recipe, but were using your photo.
    I just pulled my batch out of the oven, and it smells awesome.

  8. Oh my goodness….anything with peanut butter and chocolate makes me drool! This looks amazing! I’m stopping by from Tatertots & Jello (#79 Budget Bathroom Makeover) Have a great weekend!

Leave a Reply

Your email address will not be published. Required fields are marked *