Reese's Cookie Dough Brownies are thick, fudgy brownies stuffed with Reese's cups and topped with Reese's edible cookie dough. These are rich, indulgent, and easy to whip up!
Why These Work
- These brownies are thick, chewy, and so rich. They get their flavor from melted semi sweet chocolate chips and a dash of unsweetened cocoa powder.
- Reese's Cookie Dough Brownies pay homage to the classic candy we know and love, as they are stuffed with Reese's peanut butter cups and topped with a cookie dough that has Reese's mix-ins.
- Since the cookie dough topping uses heat-treated flour, it's edible and safe-to-eat.
- This recipe can easily be doubled to make a 9x13 pan.
- Semi Sweet Chocolate Chips: The chocolate chips provide the majority of the chocolate flavor in these brownies. I think semi sweet provides the best flavor considering the ratio of sugar in these, but feel free to use any brand you'd like. Before anything else, you'll melt these down with the butter.
- Unsalted Butter: Unsalted butter and chocolate chips are melted together. Using unsalted butter allows you to control the amount of salt in the recipe, but if you need to use salted butter, leave out the salt in the recipe.
- Cocoa Powder: You will need just 2 tablespoons of cocoa powder for an extra kick of chocolate flavor in these simple brownies.
- Granulated Sugar: Plain, simple granulated sugar provides great sweetness, moisture, and structure.
- Eggs: You will need 3 large eggs for this recipe. The eggs do not need to be room temperature, but they should be cool rather than straight out of the fridge. Therefore, run the eggs under warm water for about 1 minute for best results.
- Vanilla Extract: Even though these brownies are chocolatey as ever, vanilla extract rounds out the flavor and truly completes this recipe. In other words, don't skip this ingredient!
- Salt: Salt is one of the most important ingredients in these. ½ teaspoon may be small, but it makes a world of a difference in flavor!
- All Purpose Flour: Simple all purpose flour is the way to go. As you may notice, there is only 1 cup of flour in these brownies, aiding in the chewy, fudgy texture. If you do not measure the flour with a scale, make sure to spoon the flour into your measuring cups before leveling off the tops with a knife to ensure you do not overmeasure. Too much flour will create dry, cakey brownies.
Step by Step Cookie Dough Instructions
Step 1: First, heat treat your flour by microwaving it in microwave safe bowl in 45 second increments or baking in the oven at 350 for 9-10 minutes. You should be stirring the flour throughout the heating process in either option to ensure it heats evenly. The flour needs to reach a temperature of 165 degrees Fahrenheit to ensure it is safe to consume. To ensure best results, allow the flour to cool before sifting and moving forward.
Step 2: Next, cream butter, granulated sugar, and light brown sugar together until smooth, creamy, and lighter in color. This should take about 2 minutes.
Step 3: Add in milk and vanilla extract, scraping down the sides and bottom of the bowl.
Step 4: Stir sifted heat-treated flour and salt into the batter.
Step 5: Finally, fold mini chocolate chips, crushed Reese's, and crushed Reese's pieces into the cookie dough.
Reese's are an American candy. They have a creamy peanut butter filling wrapped in milk chocolate, and are soft and smooth as ever!
You can not bake the edible cookie dough. The cookie dough lacks leavening agents required for rising and the ratio of ingredients does not yield proper cookies. Therefore, these brownies are baked separately and should fully cool before the edible cookie dough is spread on top of them.
Do not overmeasure your flour. Scoop your flour into your measuring cups using a spoon, and use a knife to sweep the excess to level the top. Too much flour will create dry, cakey brownies. Bake the brownies until a toothpick inserted into the center comes out with just a bit of batter rather than fully clean or with firm crumbs.
- Sift the heat-treated flour: If you can, sifting the heat-treated flour will remove any hard lumps created in the heating process. Importantly, this will create a smoother cookie dough.
- Do not overmix: Overmixing when combining the wet and dry ingredients of the brownies will lead to dry, cakey brownies.
- Wait until the brownies cool: Do not top the brownies with cookie dough until they are fully cooled. The cookie dough will melt, and the texture of it will change drastically. Additionally, do not cut the brownies until they are fully cooled.
Reese’s Cookie Dough Brownies are thick, fudgy brownies stuffed with Reese’s cups and topped with Reese’s edible cookie dough. These are rich, indulgent, and easy to whip up!
For the Brownies
- 1 cup (175g) semisweet chocolate chips
- ½ cup (110g) unsalted butter, chopped
- 2 tablespoons (12g) unsweetened cocoa powder
- 1 ½ cup (336g) granulated sugar
- 3 large eggs (150g), room temperature
- 1 teaspoon (5g) vanilla extract
- ½ tsp (4g) salt
- 1 cup (140g) all-purpose flour
- 9 Reese’s cups
For the Cookie Dough
- ¼ cup (55g) unsalted butter, room temperature
- ¼ cup (60g) light brown sugar
- 3 tablespoons (40g) granulated sugar
- 1 ½ tablespoons (22g) milk
- ½ teaspoon (2g) vanilla extract
- ¾ cup all purpose flour (105g), heat treated then sifted
- ⅛ teaspoon (1g) salt
- ¼ cup (50g) mini chocolate chips
- Reese’s cups, chopped, as desired
- Reese’s pieces, crushed, as desired
For the Brownies
- Preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square baking pan with parchment paper and/or spray with cooking spray.
- Heat and stir butter chopped butter and chocolate chips over medium high heat on the stove or heat in 45 second intervals in the microwave. Stir constantly until the mixture is fully melted over the stove or in between each round in microwave to help the mixture heat evenly. Make sure you don’t overheat, as you don’t want the chocolate to burn.
- Immediately, whisk in your cocoa powder to the melted butter and chocolate mixture. Allow the mixture to cool for at least 10 minutes.
- In a large bowl, use a wooden spoon to combine sugar and room temperature eggs. Stir aggressively to ensure the two are combined.
- Add in your vanilla extract followed by your warm (not hot) chocolate, butter, and cocoa powder mixture. Stir to fully combine, scraping down the sides of the bowl as needed.
- Sprinkle the salt into the mixture and then add the flour. Mix with a wooden spoon until JUST combined. Do not overmix, as the brownies will lose their soft, chewy texture if overmixed.
- Add ⅓-1/2 of the brownie mixture to your prepared pan and spread evenly. Then, arrange the 9 Reese’s cups on top of the batter in a 3×3 formation. Add remaining batter on top of the Reese’s cups. Spread with a knife or spatula to fully cover the cups.
- Bake for 35-45 minutes. A toothpick inserted into the center of the pan will come out with just slightly wet batter or moist crumbs. The top will be cracked. Do not overbake, as the brownies will continue to cook in the pan.
- Let the brownies cool for at least an hour.
For the Cookie Dough
- Heat treat your flour in the microwave in 45 second increments, stirring between each round or in the oven on 350 degrees, stirring the flour for about 10 minutes. The temperature of the flour should reach 165 degrees Fahrenheit throughout. Let flour cool for at least 10 minutes before sifting and using.
- In a large bowl or in the bowl of your stand mixer, beat room temperature butter, granulated sugar, and light brown sugar until smooth and creamy. This should be between 2-3 minutes.
- Mix milk and vanilla extract into the batter until smooth.
- Sprinkle salt into the batter before adding sifted, heat-treated flour. Mix until smooth and fully combined.
- Add chocolate chips and Reese’s mix-ins into the batter and mix until incorporated.
- Spread cookie dough onto the cooled brownies using a knife. Store brownies in the fridge for up to 4 days.
Keywords: Peanut Butter Chocolate Brownies, Reese's Brownies, Reese's Cookie Dough, Peanut Butter Chocolate, Reese's Cookie Dough Brownies