Reese's Brookies

It's a cookie and it's also a brownie. It's a brookie! What a fun name for a creative dessert. With brookies you get the best of both worlds and they taste delicious. They are great warm and with a bowl of ice cream or simply when you have a sweet tooth.

I have to say that these are the biggest cookies that I have ever made. The dough for both the cookie and the brownie is just thick enough to compliment one another. These cookies freeze well just in case you ever have to bring a sweet treat to an event last minute.

Reeses Brookies

Yield:24-30 cookies

Ingredients

For the brownie cookie batter:

1/2 cup unsalted butter (room temperature)
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
1 egg
1egg yolk
1 teaspoon pure vanilla extract
1 1/4 cups plus 3 tablespoons all-purpose flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt

For the reese's chip cookie batter:

1/2 cup unsalted butter (room temperature)
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
1 egg
1egg yolk
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Reese's Peanut Butter Chips


Instructions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

For the brownie cookie batter

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add brown sugar and granulated sugar.
4. Add egg and egg yolk one at a time. Beat for 1 minute on low speed after the addition of each. Add pure vanilla extract.
5. Add all-purpose flour mixture and mix until combined.
6. Refrigerate batter for at least 30 minutes.

For the reese's chip cookie batter

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, baking soda, salt, and reese's peanut butter chips. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add brown sugar and granulated sugar.
4. Add egg and egg yolk one at a time. Beat for 1 minute on low speed after the addition of each. Add pure vanilla extract.
5. Add all-purpose flour mixture and mix until combined.
6. Refrigerate batter for at least 30 minutes.

Assembly of Brookies (For 12 brookies)

1. Scoop  12 brownie cookie batter balls and 12 reese's chip cookie batter balls onto a large plate using a small to medium cookie scoop.
2. Press together 1 brownie cookie batter ball and 1 reese's chip cookie batter ball. Shape into the a circle with smooth edges and flatten out a little. The cookie shape should be thick and not flat.
3.  Bake cookies on baking sheet for 8-10 minutes.
4. Allow cookies to cool on baking sheet for 5 minutes. Remove cookies from baking sheet and place on cooling rack until cooled completely. 

These brookies are really fun to make. I enjoyed assembling them. That was the funnest part to me, besides actually making the two batters.  I hope you all are having a great week and enjoying some nice Spring weather. Hurry up Summer!

Notes:
2/3 cup equals 10 tablespoons plus 2 teaspoons
Leftover batter can be frozen in a freezer safe container for later use.
Extra baked brookies can also be frozen in a freezer zip-loc bag.
Recipe adapted from Mel's Kitchen Cafe

Savor The Baking,
Chineka