Peanut Butter Cookie Dough Brownies
Ingredients
Scale
- 1 box brownie mix (plus ingredients listed on the box)
- 12 mini chocolate peanut butter cups
- 3/4 cup packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heat-treated all-purpose flour
- 3 tablespoons milk
- 1/2 cup mini milk chocolate chips
- Chocolate syrup, optional for drizzling
- Extra chopped peanut butter cups for topping
Instructions
- Prepare the brownie batter according to the package directions (I used Ghirardelli in an 8” pan). Spread the batter evenly in the pan and gently press 12 mini peanut butter cups into the top. Bake as directed on the box.
- While the brownies bake, make the cookie dough. Beat softened butter and brown sugar until smooth and fluffy. Add peanut butter, vanilla, and salt, and mix until well combined. Stir in the heat-treated flour and milk until a dough forms. Fold in mini chocolate chips.
- Once the brownies are done, let them cool for a bit—but not completely. While still warm, spread the cookie dough layer over the brownies. Chill in the fridge until fully set.
- Before serving, let them come to room temp for the softest texture. Drizzle with chocolate syrup and sprinkle extra chopped peanut butter cups on top for the finishing touch.