I am not a purist when it comes to desserts. If I can’t decide, I get both. If there are a variety of combinations, I try each one. I like everything mixed with anything, topped with all of it. For this recipe, I’ve done just that: a layer of chocolate chip cookie, a ‘filling’ of satisfying Reese’s peanut butter cups, a sheet of soft cake-like sugar cookie and finally a top coat of rich, fudgy brownie.
While I like to pride myself with baking from scratch, I also know it’s not always feasible when putting something together in a pinch. My mom always says, if Betty Crocker took the time to perfect her ingredients, there is no reason to second guess it. I utilized my mother’s theory for this particular dessert, and it still has that homemade taste.
These chocolate chip Reese’s cup sugar cookie brownie bars are a mouthful to say and even more fun to eat!
1 box chocolate chip cookie mix
1 box fudgy brownie mix
16 regular sized Reese’s peanut butter cups
1 tube refrigerated sugar cookie dough, rolled out (box mix would work too)
Eggs and oil per directions
Preheat oven to 350 degrees. Follow directions on box for chocolate chip cookie and brownie mix. Smooth chocolate chip cookie batter onto bottom of a baking dish.
Layer with unwrapped Reese’s peanut butter cups, placing them close together.
Roll out sugar cookie dough (or use boxed mix) and place over Reese’s cups.
Top with brownie batter.
Bake for 45-55 minutes. Serve warm and crumbly with a scoop of vanilla ice cream, or room temp to cut into more solidified pieces.