Brookies…two of my favorite desserts in one incredibly ooey, gooey treat. Half chocolate chip cookie and half fudgy brownie…does it get any better than that? You wouldn’t think so, but that’s when I decided to throw in some chopped Reese’s Peanut Butter Cups into one of my favorite cookie recipes. The result? Well look for yourself….
Ooey, gooey chocolate “brookies” packed with chunks of Reese’s Peanut Butter Cups in every bite! No longer do you have to decide between making cookies or brownies…make these babies instead! And then hide them from everyone else! Under your bed, stashed in the trunk of your car, pushed to the very back of the pantry. Leave no trace of these cookies….I’m telling you-you won’t want to share! Trust me!
Ooey, gooey chocolate "brookies" packed with chunks of Reese's Peanut Butter Cups in every bite .
Yield: 2 1/2 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1/2 cup unsalted butter
4 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate morsels, divided
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder
4 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cups Reeses Peanut Butter Cups, coarsely chopped
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large heavy bottomed saucepan, melt butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels over low heat, stirring constantly; set aside.
In a medium bowl, combine flour, baking powder, salt and espresso powder; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and vanilla at medium speed until combined. Add flour mixture, beating well. Add chocolate mixture and beat until combined. Stir in remaining 1/2 cups chocolate morsels and chopped Reeses Peanut Butter Cups .
Drop dough by 2 tablespoonfuls, spacing about 2 inches apart onto parchment paper lined baking sheets. Bake the cookies, one sheet at a time, until edges are firm and centers appear cracked, 9-10 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature
Source: adapted from Southern Living Best Loved Cookies
One Year Ago: Pumpkin Pie
Two Years Ago: Maple Oat Pecan Scones