One of the gals in my office made these recently and proclaimed them to be amazing, so I thought I’d give them a try. You could certainly make the cookie dough and brownie batter from scratch, but for convenience’s sake I chose to experiment with the store-bought versions.
A few suggestions: you certainly need your cookie dough to be pliable, so let it sit out on the counter top for about 10 minutes, then dust your hands with flour before you press it into the pan. While I baked my Fab Fours for about 40 minutes and the brownies were done on the pan’s edges, about one inch in from the edges they were gooey as could be. If you like gooey brownies, that’s probably fine, but you need to be careful about proper cooking times since brownie batter contains raw egg and raw egg can be dangerous. I might let mine bake another 5 minutes or so next time.
Trust me: you want to cut these into small squares, not huge slabs. They’re incredibly rich so you really only need a small piece to get the full effect. Enjoy!
- Two 16-ounce tubes refrigerated chocolate chip cookie dough
- 16 regular-sized Reese’s Peanut Butter Cups
- 16 Double Stuf Oreos, chopped into large chunks
- 1 box dark chocolate brownie mix
Preheat oven to 350 degrees.
Line a 9 x 13 glass baking dish with parchment paper, allowing the paper to extend over on all four sides.
Allow cookie dough to stand at room temperature for about 10 minutes, then press it into the bottom of the parchment-lined pan.
Place peanut butter cups top-side down on the cookie dough, spacing evenly.
Sprinkle Oreo chunks over/around the peanut butter cups.
Pour brownie batter over the top and smooth with a spatula as much as possible.
Bake for at least 40 minutes; cool in pan on a wire rack.