Desserts
This brownie cookie and Reese's recipe combines the best of both worlds—rich, fudgy brownie texture with chewy cookie edges and pockets of melted peanut butter magic. The secret lies in folding chopped Reese's pieces into the dough, creating swirls of creamy peanut butter that melt into gooey pockets when baked.
I've perfected this recipe over years of testing, ensuring every bite delivers that perfect balance of chocolate intensity and peanut butter richness.
The recipe starts with a simple yet precise mix of ingredients: high-quality cocoa powder, melted butter, and a touch of espresso powder for depth—all combined into a smooth batter.
The dough is rolled into a pan and studded with chopped Reese's pieces before baking, which prevents them from sinking and keeps their shape while melting just enough to create those irresistible pockets.
Baking time is critical; this method ensures a perfectly set exterior with a fudgy, slightly underbaked center that stays moist for days.
What you'll end up with is a dessert that looks like a cross between a brownie and a cookie, with layers of texture and flavor in every bite.
The exterior is crisp enough to hold its shape, while the interior remains tender and fudgy, punctuated by warm, gooey swirls of peanut butter. This recipe is foolproof for gatherings, holiday desserts, or satisfying a late-night craving—just be prepared to have seconds (or thirds).
For an extra touch, drizzle the cooled dessert with melted chocolate or sprinkle crushed peanuts on top before serving. The combination of textures and flavors makes this the ultimate crowd-pleaser, and it keeps well at room temperature for up to five days. Let's get baking!
Ingredients for brownie cookie and reese's
Twelve ingredients for a dessert that tastes like a decadent hug—fudgy, chewy, and packed with peanut butter pockets.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 ½ cups | Cold for cutting into dough |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Dark brown preferred |
| High-Quality Cocoa Powder 🍫 | ¾ cup | Dutch-processed for smoothness |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 2 tsp | Pure, not imitation |
| Espresso Powder ☕ | 1 tsp | Enhances chocolate depth |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Baking Powder 🍞 | ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Reese's Peanut Butter Cups 🥜 | 1 ½ cups | Chopped into 1/2-inch pieces |
| Semisweet Chocolate Chips 🍫 | 1 cup | For extra richness |
| Crushed Peanuts 🥜 | ¼ cup | For topping (optional) |
The cocoa powder is your secret weapon here—Dutch-processed like Hershey's or Valrhona gives that velvety texture. Ghirardelli chips for the chocolate chips if you want to splurge, but regular semisweet works fine. Reese's pieces? Buy the full-size bars and chop them yourself—the pre-chopped ones get dry. I always grab extra butter and chocolate because you'll want leftovers. The espresso powder might sound weird, but it deepens the chocolate flavor without tasting like coffee. Starbucks or local coffee shops sell it cheap in bulk.
No espresso powder? Instant coffee at half the amount works in a pinch. Short on chocolate chips? Chop a chocolate bar—just make sure it's at least 60% cacao. The crushed peanuts on top are optional, but they add a nice crunch. Trader Joe's has the best pre-crushed peanuts if you don't want to bother. For a nut-free version, swap the Reese's for chopped white chocolate or caramel bits. The dough needs to be cold when you fold in the Reese's—chill the dough 30 minutes if your kitchen's warm. Trust me on this.
This keeps 5 days at room temperature in an airtight container—perfect for parties. For extra decadence, drizzle with melted chocolate before serving. Freeze for 3 months if you're prepping ahead. The texture gets even better the next day as the peanut butter pockets soften. Double the recipe—you'll want to. Store leftovers in parchment-lined containers so they don't stick.
Why You'll Love This Recipe
- Foolproof Mix-In: I swear by this—just fold in the Reese’s pieces at the end. No chopping, no fuss, and they melt into the warm, fudgy batter like magic. The eggs keep it rich without needing extra steps, and honestly? I’ve made it twice now with the same perfect texture both times.
- Reese’s Magic: That first bite? Pure chocolate-peanut-butter bliss. The brown sugar caramelizes into the edges while the butter keeps it tender, and the Reese’s pieces stay gooey—not dry or crumbly. (Yes, even on a Tuesday night when I’m craving something that feels like dessert.)
- Party in a Pan: This recipe doubles easily, and the cookies cut into neat squares without falling apart. Bring them to potlucks, holiday gatherings, or just leave them on the counter for coworkers—no one will guess they’re this simple. My coworker took three before admitting she was stealing them.
- Budget Decadence: I use store-brand butter and sugar, but the cocoa powder makes all the difference—deep, bittersweet, and worth the splurge. Leftover cookies? Toss them in the freezer and reheat for 10 seconds. (Between us, I’ve eaten cold ones straight from the bag. No judgment.)
Step-by-step instructions for brownie cookie and Reese's recipe
Here's how to create decadent fudgy brownie cookies packed with Reese's peanut butter magic.
Cream Butter and Sugars for Maximum Fluffiness
In a stand mixer fitted with the paddle attachment, beat the 1.5 cups unsalted butter on medium speed until smooth and creamy. This should take about 2 minutes. Then gradually add the 2 cups granulated sugar and 0.5 cup packed brown sugar, mixing continuously until the mixture becomes light and fluffy. You'll notice it nearly doubles in volume and turns pale, which indicates proper aeration.
This creaming process is crucial for achieving that perfect fudgy texture. If you're mixing by hand, use a sturdy bowl and strong arms—it takes about 5 minutes of vigorous beating. The sugar should dissolve completely, leaving no grainy bits behind. This is your foundation for those rich, moist cookies.
Add Eggs, Vanilla, and Espresso Powder
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 2 teaspoons vanilla extract and 1 teaspoon espresso powder. The espresso powder might seem odd, but it deepens the chocolate flavor beautifully. Mix until everything is fully incorporated and the batter looks smooth and uniform.
I like to let the mixture sit for 1 minute after adding the eggs—this allows the flour to hydrate slightly when we add it next. The batter should be thick but still pourable. If it looks too stiff, don't worry; the butter will soften as you mix in the dry ingredients.
Combine Dry Ingredients and Chocolate
In a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.5 teaspoon baking powder, and 0.5 teaspoon salt. Sift the mixture directly into the wet ingredients, mixing on low speed until just combined. Overmixing develops gluten, which makes cookies tough instead of tender.
Remove the bowl from the mixer and fold in the 1.5 cups chopped Reese's peanut butter cups and 1 cup semisweet chocolate chips by hand using a silicone spatula. Make sure they're evenly distributed throughout the dough. The peanut butter cups will melt slightly from the butter's warmth, creating those delicious swirls we're after.
Chill and Prepare for Baking
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. Chilling is essential—it prevents the cookies from spreading too much in the oven and allows the flavors to meld. The dough will firm up noticeably, which makes it easier to handle and portion.
While the dough chills, preheat your oven to 350°F. Line two baking sheets with parchment paper. When ready to bake, scoop the dough into 1.5-tablespoon portions (about 12 cookies total) and place them 2 inches apart on the prepared sheets. Sprinkle each cookie with a pinch of the 0.25 cup crushed peanuts if using.
Bake to Golden Perfection
Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot pan after you remove them from the oven. Watch closely after 10 minutes—the peanut butter cups should be melting but not burning.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. They'll be soft and fudgy when warm, with pockets of melted peanut butter and chocolate throughout. Serve immediately while still warm for the ultimate indulgence, or store in an airtight container for up to 5 days—if they last that long!
Pro Tips For Making Brownie Cookie And Reese'S
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into hot sugar makes a greasy mess. Melt the butter first, then add it to the sugars while stirring. This keeps the mixture smooth and prevents a weird, grainy texture that ruins the fudgy base.
- Sift That Cocoa: High-quality cocoa powder clumps like a stubborn toddler if you don’t sift it. Use a fine-mesh sieve—especially if your cocoa’s been sitting in the pantry for months. No sifting? At least whisk it vigorously to break up lumps before mixing.
- Don’t Overmix the Batter: The second you start folding in the Reese’s pieces, stop stirring. Overmixing turns the batter tough and dense, and those pockets of melted peanut butter will fight you. A quick, gentle fold gets the job done without wrecking the texture.
- Test for Doneness Early: These cookies look underdone when they’re actually perfect—pull them when the edges are set but the center still jiggles slightly. The residual heat finishes the cooking, and they’ll firm up as they cool. No waiting for a toothpick to come out clean; that’s how you end up with dry, cakey bites.
Make-ahead tips for brownie cookie and reese's
Prep Ahead Strategy
I recommend making the dough up to 24 hours in advance and storing it in an airtight container in the fridge. This allows the flavors to meld beautifully, and the dough becomes easier to handle.
When ready to bake, simply scoop and bake as directed. The chilled dough also prevents excessive spreading in the oven, giving you those perfect cookie-brownie edges. 💫
Freezing Fully Baked Cookies
For maximum convenience, bake the cookies, let them cool completely, then arrange them in a single layer on a tray. Once frozen solid (about 2 hours in the freezer), transfer them to a ziplock freezer bag with parchment paper between layers.
They'll keep for up to 3 months—just thaw at room temperature for 30 minutes before serving. The texture remains fudgy and moist, with no freezer burn.
Portioning for Parties
Double or triple the recipe for gatherings, but bake in batches to avoid overcrowding the oven. I use 12-cup muffin tins lined with parchment liners for easy portion control and cleanup. Label each muffin tin with the baking time (10-12 minutes) so you don't forget.
These cookies reheat beautifully—just warm for 10 seconds in the microwave for that fresh-from-the-oven experience. 🍪
Storage Hacks for Leftovers
Store baked cookies in a parchment-lined airtight container at room temperature for up to 5 days. The parchment prevents sticking, and the container keeps them fresh. For extra protection, place a slice of bread in the container to absorb moisture and maintain crispness.
If you notice any cookies drying out, simply warm them in the oven at 300°F for 5 minutes to restore their fudgy texture.
Make-Ahead Garnishes
Prepare toppings in advance to save time. Chop the Reese's pieces and store them in a small airtight container in the fridge. Pre-crush the peanuts and keep them in a separate container. When ready to bake, simply fold these into the dough as directed.
For a professional touch, melt chocolate for drizzling ahead of time and store it in a double boiler setup in the fridge—just reheat gently before using. ✨
Baking Schedule for Busy Days
Plan your baking schedule like a pro: Chill the dough overnight, then bake in the morning for a fresh treat in the afternoon. If you're prepping for a holiday party, bake half the batch two days ahead and freeze them.
On the day of the event, simply thaw and warm for 10 minutes at 300°F to bring back that warm, gooey center. This way, you spend less time baking and more time enjoying your guests. 📅
Nutrition facts
Frequently asked questions
Why do I need to chill the dough before baking?
Chilling the dough for at least 30 minutes (or up to 24 hours) prevents excessive spreading while baking, giving you those perfect cookie-brownie edges. It also allows the Reese's pieces to firm up slightly, so they hold their shape instead of melting completely during baking. The flavors meld better too, creating richer pockets of peanut butter magic.
Can I substitute Reese's pieces with other ingredients?
For a nut-free version, swap the Reese's for chopped white chocolate or caramel bits. If you prefer extra chocolate, use 1.5 cups chocolate chips instead. Just reduce the chocolate chips in the recipe by 0.5 cup to maintain balance. The texture will be slightly different, but still delicious.
How do I prevent the peanut butter cups from sinking to the bottom?
Fold the chopped Reese's pieces into the dough gently using a silicone spatula, just until evenly distributed. Avoid overmixing, which can cause them to break apart and sink. For extra insurance, place the dough in the pan and gently press the Reese's pieces into the top layer before baking. This keeps them visible and creates those irresistible pockets.
Can I make these in a muffin tin instead of a baking sheet?
Yes! Use a 12-cup muffin tin lined with parchment liners for easy portion control. Scoop the dough into each cup, filling them about 2/3 full. Bake at 350°F for 12-14 minutes—the edges should be set, but the centers should still be soft. This method makes cleanup a breeze and gives you perfectly sized individual servings.
What's the best way to reheat these cookies?
For a warm, gooey center, reheat in the oven at 300°F for 5-7 minutes or use the microwave for 10-15 seconds. Avoid high heat—it can make the peanut butter pockets turn greasy. If stored properly, they taste just as good at room temperature, but reheating brings back that fresh-baked magic.