These are one of my favorite chocolate peanut butter desserts of all time. The brownies are filled with Reeses easter eggs (perfect for leftover candy) and topped with homemade edible cookie dough. If you’d like to dress it up, add more chopped peanut butter eggs and chocolate drizzle.
Fun facts…
- If you don’t have peanut butter eggs, use regular peanut butter cups
- To mix it up, add M&Ms or chopped Cadbury eggs in the cookie dough instead of chocolate chips
- Any brownie mix will work, but I love Ghirardelli mixes
- Another Reese brownie recipe here
- If you’re making a buffet I have even more Easter ideas, like these chocolate eggs
- If you don’t add the cookie dough to the brownies right away they’ll still be fine, just stick it in the fridge after to set
Peanut Butter Cookie Dough Brownies
Ingredients
Scale
- 1 box brownie mix + the ingredients listed on the box
- 12 chocolate peanut butter eggs (or cups) 3/4 c packed brown sugar
- 1/2 c room temp butter
- 1/2 c peanut butter 1 tsp vanilla
- 1/2 tsp salt
- 1 c HEAT TREATED all- purpose flour
- 3 tbsp milk
- 1/2 c mini milk choc chips
- Chocolate syrup for drizzle, optional
- Extra chopped chocolate peanut butter eggs
Instructions
- Using your favorite brownie mix (mine was Ghirardelli), make the brownies according to the package directions. I used an 8” pan and spread the batter at the bottom. Push 12 chocolate peanut butter cups into the brownies and bake according to the pkg.
- Beat the butter and sugar until creamy. Add in the peanut butter, vanilla, and salt and mix. Stir in the flour and milk until fully combined. Fold in the mini chocolate chips.
- Let it begin to cool but while it’s still warm, make the cookie dough. Spread it on top of the brownies and place it in the fridge until cool.
- When ready to serve, let it get to room temp and drizzle with chocolate and extra chopped pb candy.
get access to my weekly recipe updates!
fun and easy recipe ideas!
CREATE, IMPRESS, & REPEAT
featured Recipes
