Reese’s Cookie Brownie w/Cookie butter drizzle
Recipe👇🏾(Brookie)
This is a small batch double or triple the ingredients depending on how thick you want your brownies… #cookie butter #brownbuttercookies
½ cup unsalted butter (melted)
1 cup granulated sugar
½ cup brown sugar
⅓ cup unsweetened cocoa powder (Baking cocoa)
½ cup all-purpose flour
2 large eggs (room temperature)
1 teaspoon vanilla extract
a pinch of salt
Cookie butter
Reese’s mini cups or Reese’s pieces
Chocolate chip pieces or chunks
Combine butter,eggs,sugar,salt,vanilla extract and mix well.. mix in the flour and cocoa powder mix well but don’t over mix… add in chocolate chips and a little bit of Reese’s mini cups.
Cookie dough:
2 cups all-purpose flour
1/4 teaspoon of baking powder
1/4 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter (softened but still slightly cool)
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¼ cups semi-sweet or bittersweet chocolate chips (plus a few extras for pressing into the tops of the cookies, if desired)
(Same instructions as the brownie mixture)
Bake on a cookie sheet or brownie pan with parchment paper on 350 once out the oven add Reese’s mini cups in areas of the brownie. Drizzle with cookie butter. Let fully cool cut into squares. Serve and enjoy!!!!
If you’re a fan of combining different desserts into one, the Reese’s Cookie Brownie with cookie butter drizzle is one of the best treats you can make at home. The fusion of a fudgy brownie base and the soft, chewy cookie dough layer on top, plus the added crunch and creaminess of Reese’s mini cups, makes every bite a delightful experience. When making this recipe, I found it helpful to keep my butter at the right temperature for each layer. For the brownie part, melted unsalted butter helps create that rich, dense texture, while the cookie dough requires softened but cool butter to ensure it creams well with sugars, giving the perfect chewy texture. A key tip is not to overmix the brownie batter once you add the flour and cocoa powder. Overmixing can develop gluten, potentially making the brownies tough instead of tender. Mixing just until combined preserves the fudgy texture. I also love the addition of chocolate chip pieces or chunks along with Reese’s mini cups in the brownie layer. The variety of chocolate textures adds depth, and pressing some Reese’s pieces into the top right after baking gives an attractive finish while maintaining their melty flavor. Drizzling cookie butter over the cooled brownies takes the flavor to another level. Cookie butter has a warm, spiced sweetness somewhat like gingerbread and adds a smooth richness without overpowering the chocolate and peanut butter elements. For best results, bake on parchment paper in a brownie pan to prevent sticking and allow easy removal. Letting the brookie cool completely before cutting is essential to avoid crumbly edges and to help the cookie butter drizzle set beautifully. This recipe is versatile—you can double or triple the ingredients depending on how thick and indulgent you want your brookies. It’s a great dessert to make for gatherings or special occasions, and you can personalize it by adding nuts or varying the types of chocolate chips. Overall, combining classic cookie dough and brownie techniques with the iconic Reese’s flavor creates a mouthwatering sweet treat that’s sure to impress family and friends. Give it a try and enjoy the perfect balance of textures and flavors in every bite!
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