Reese’s and Brownie Stuffed Peanut Butter Cookies
An unbelievably soft peanut butter cookie with a doubly surprise center!
If you had to pick one dessert, which of the following would you choose?
Trick question. Why choose one when you can have them all? And it is possible- in one single serving (quick side note, the white bits in the brownies are little white chocolate chips, the more the deadlier).
First there was The Reese’s Stuffed Cookie. Then there was The Oreo Stuffed Cookie. I now bring you The Brownie Stuffed Reese’s Stuffed Peanut Butter Cookie. It’s a mouthful. Figuratively and literally.
Tell anyone what you’re making and they will gasp, jaw dropping, eye popping. They’ll be shocked. Amazed. Bewildered. Who wouldn’t be? It’s the best 3-in-one deal out there.
If there’s anyone you want to impress, give them these and they will remember. A while back, a few friends and I babysat to raise money for an NGO similar to the Make A Wish foundation. We then got to deliver the gifts personally to the children- possibly one of the most memorable experiences of my 16 long years of existence. I can talk about that in another post- I might have already done that (Yeah, I did). I feel like I’m straying from my point- my point being that we made Oreo stuffed cookies with the kids we babysat. To this day, the parents still bring up those cookies. Bake a batch of cookies for someone, they will love you. But bake something mind blowingly awesome, people will love you, and they will remember and be forever grateful to experience biting into that once-in-a-lifetime cookie. Which is better?
I made like, 14 of these but had to give away 11. I ate the first three minutes after they were out of the oven, so you can imagine why I had to let them gooo (#Frozen reference). While they are the coolest cookies I’ve made, they’re also the most decadent. And I’m SO on the path to diabetes.
There’s a couple things to remember while making these.
1. Make sure you use fudgy, chewy brownies, not the cakey ones. I have you covered, click here and here to see my two favorite brownie recipes, both of the work wonderfully but because there are several parts to this cookie, buying brownies is not a bad idea. You want brownies that aren’t crumbly, otherwise you will have to add a tablespoon or two of milk to soften them up slightly.
2. This peanut butter cookie recipe is a firm favorite- my sister is my number one fan, but she has picky tastebuds. I remember her generously complimenting these cookies, which doesn’t happen too often- so they are good. FULL of peanut butter and magically soft. I don’t like a chewy peanut butter cookie. They should melt in your mouth and these do just that. They don’t spread out too much, so immediately after the cookies are out of the oven, make sure to pat them down gently so they don’t continue to resemble the likes of a cricket ball.
That’s all I have to say. I am speechless. Take a look at the the photographs, you can probably figure out why. Nom nom nom.
- 1/2 cup unsalted butter at room temperature
- 3/4 cup peanut butter (smooth or chunky, either works)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour
- 12-16 Reese’s mini peanut butter cups (I ended up using 14)
- 8 fudgy brownies (about 1/2 of a 9 inch pan)
- Preheat the oven to 350 F or 180 C and line a cookie tray with parchment paper.
- Unwrap the peanut butter cups.
- Place the brownies in a bowl and microwave for about 30 seconds or until warm (the fudgier the brownies the easier they are to work with)
- Using your hands, crumble up the brownies and form a ball.
- Take about 1 tbsp of the mixture, flatten it out in your hands and place the peanut butter cup in the center. Wrap it around the peanut butter cup and roll into a ball carefully (the cups could break if you put too much pressure).
- Place the balls onto a plate lined with parchment paper and pop the plate into the freezer until ready to use.
- To make the cookie dough, cream together the peanut butter, butter and sugars until fluffy.
- Add in the egg and vanilla and continue to mix.
- Stir in the salt and baking soda.
- Once incorporated, add the flour in 3 batches until the dough comes together. You may need to work with your hands if it becomes to thick to mix with a spoon/whisk.
- Take a tablespoon of the mixture and place on top of one of the frozen balls. Take another tablespoon and place it on the bottom.
- Press the dough down the ball with your hands until it is completely enclosed in the cookie dough and place on the cookie sheet, 2 inches apart from the next.
- Bake for 9-11 minutes until the cookies have lost their initial gloss or until slightly golden- don’t over bake, the softer the better.
- Cool for 5 minutes, place on a cooling rack and enjoy with a nice glass of milk.