Reese’s Cup Brownie Cookie Cups
You guys, I am obsessed with this Brownie Mix Cookie recipe. Probably because I’m obsessed with box mix brownies, and I love that these cookies have that same fudgy texture that you get with a mix.
In fact, I made like 5 different versions of Brownie Cookies yesterday that I’m planning on sharing with you guys… so I hope you’re obsessed with them too! If not… this relationship might not work out so well. ????
One of the most obvious ways to eat these cookies, in my humble opinion, is to smush a Reese’s cup inside. Am I right??
Brownies + Reese’s > Brownies + no Reese’s. Duh.
You know what else is good? Dressing these guys up for Halloween.
How cute are these with frosting and sprinkles and pumpkins on top??
If you want to make homemade frosting to go with these, here’s my go-to buttercream and chocolate buttercream. But if you really want to take these to the next level, try my favorite fudgy chocolate frosting. Because OMG– it’s amazing.
Or you could just use frosting from a can :). I’m all about what’s easy these days, and I can promise you that these delicious little bites will be delicious no matter how you dress them up (or don’t)!
- 18.25 ounce box brownie mix (JUST the dry mix)
- 2 eggs
- 1/4 cup canola or vegetable oil
- 1/4 cup flour
- 3/4 cup chocolate chips
- 4 dozen miniature Reese's Cups, unwrapped
Preheat oven to 375ºF.
Use an electric mixer to beat all the ingredients into a smooth dough.
Scoop 1 tbsp of dough into each cup of a mini muffin tin (you could also just bake these on a cookie sheet if you don't care about making them "cups"). Bake for 8 minutes.
Press a Reese's cup into each cookie cup immediately after removing from the oven. Let cool completely before serving.