Peanut Butter Cookie-Stuffed Brownies

  • Prep 10 min
  • Total 2 hr 5 min
  • Servings 24
Peanut Butter Cookie-Stuffed Brownies


box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, oil and eggs called for on brownie mix box
pouch Betty Crocker™ peanut butter cookie mix
tablespoons vegetable oil
tablespoon water
cup creamy peanut butter


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  • 1
    Heat oven to 350°F. Generously grease bottom and sides of 13x9-inch pan.
  • 2
    In medium bowl, make brownie batter as directed on box. Pour 1 1/3 cups batter into pan; spread evenly. Bake 10 minutes. (Set remaining brownie batter aside.)
  • 3
    Meanwhile, in another medium bowl, stir together remaining ingredients to make cookie dough.
  • 4
    Remove partially baked brownies from oven. Cool slightly, about 10 minutes.
  • 5
    With knife, gently score top of partially baked brownies to help brownie layer and cookie layer stick together. Press cookie dough over brownies. Top with remaining brownie batter.
  • 6
    Bake about 45 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour, before cutting. Cut into 6 rows by 4 rows.



Expert Tips

  • One teaspoon instant espresso powder added to the brownie batter heightens the chocolate flavor.
  • For even more peanut butter flavor, add 1/2 cup chopped peanuts to the brownie batter.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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