What do peanut butter baking chips, fudge brownies, heavy cream, and Reese’s Peanut Butter Cups all have in common? They are ingredients in this decadent Reeses Brownie whoopie pies.
Who knew that a brownie mix could turn into these cute chewy cookies? The main problem with them is that they are so darn good, you will want to eat them until they are all gone. So much for self control.
Treat yourself to Reeses Brownie Whoopie Pies
These whoopie pies are definitely for the indulgent days when you just need a good PB and Chocolate fix. The peanut butter cream filling is to die for (believe me…there will be a race for the beaters!) And the cookies on the outside?…well let’s just say the don’t call them “decadent brownie mix” as the name on the box should without good reason.
The cookies are made first and baked while you make the peanut butter cream filling. Now the challenge is not to eat a cookie (or two!) I actually broke one of the cookies while transferring them (still too warm) so I ended up with two spare cookies. What to do? I needed to find out how they tasted didn’t I? (hint – sublime!)
The secret to the peanut buttercream filling is the chopped up Reese’s peanut butter cups. I love baking because it makes the cost of the baked goods so inexpensive if you bake from scratch.
These whoopie pies were a real bargain because I used candy that I purchased after Christmas at 50% off. Made them even less expensive. I figure that they cost about 50c a whoopie pie. Imagine what you would pay for one at a retail store?
Let the cookies cool completely and then spread a thick layer of the peanut butter cream filling between two cookies. You’ll end up with 12 delicious whoopie pies. It was, to put it mildly, a challenge to make them from one inch balls instead of 3 inch ones! But I figured since I’d be eating two cookies in a sitting I should behave.
Store these in an air tight container for about a week, or to play it safe, freeze some and bring them out when you think you want a chocolate PB fix!
For more great dessert recipes, please visit The Gardening Cook on Facebook.
For the brownie Cookies:
- 1 box of brownie mix (I used Duncan Hines Double Fudge Decadent Brownie Mix)
- 3 tbsp all purpose flour
- 1 egg
- 1/2 cup unsalted butter, melted
For the Peanut Butter Cream Filling:
- 3 oz. Peanut butter chocolate baking chips
- 2 tbsp heavy whipping cream
- 1/2 cup unsalted butter, at room temperature
- 1 1/4 cup confectioner's sugar
- 1 tsp pure vanilla extract
- 11 oz of Reese's Miniature Peanut Butter Cups, finely chopped
- Preheat the oven to 350º F. In a mixing bowl, combine the brownie mix, flour egg, and butter. Mix until the mixture resembles a dough consistency. Take spoonfuls of the dough and make 1 inch balls and bake at 350ºF for 8 minutes. Let cool completely.
- In a small saucepan over low heat, combine the peanut butter baking chips and heavy cream. Heat until melted and creamy. Let the mixture cool for about 5 minutes.
- In a mixing bowl, cream the butter and vanilla extract. Slowly add in the powdered sugar and cooled peanut butter mixture. Beat until creamy. Add the chopped Reese's bars and beat on low for 1 minute. Spread on one side of each fudge cookie and top with another. Store the cookies in an air tight container on the counter for 4-5 days.
- I used a normal sized browning mix and got 12 whoopie pies. (24 cookies - 2 to each whoopie pie.
Recipe adapted from one that I discovered on Inside BruCrew Life.
Amount Per Serving: Calories: 408Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 61mgSodium: 152mgCarbohydrates: 36gFiber: 1gSugar: 29gProtein: 5g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.