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Gooey Football-Shaped Reeses Peanut Butter Stuffed Brownie Cookies

Reeses peanut butter stuffed brownie cookies - featured image
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These gooey football-shaped brownie cookies are stuffed with Reese’s peanut butter cups, offering a fudgy chocolate exterior with a creamy peanut butter center. Perfect for game day snacks, they combine nostalgic flavors with a playful twist.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • About 20 mini Reese’s Peanut Butter Cups, unwrapped

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
  4. Gradually fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix. The dough will be thick and slightly sticky.
  5. Unwrap the mini Reese’s cups and set aside.
  6. Scoop about 2 tablespoons (30g) of dough and flatten it slightly in your palm. Place a Reese’s cup in the center and fold the dough around it, sealing completely. Gently roll and pinch the dough into an oval football shape about 3 inches (7.5 cm) long. Repeat with remaining dough and Reese’s cups.
  7. Place the shaped cookies on the prepared baking sheet, spaced about 2 inches (5 cm) apart to allow for spreading.
  8. Bake for 12-14 minutes until edges look set but centers remain soft and slightly underbaked.
  9. Let the cookies cool on the baking sheet for 8-10 minutes before transferring to a cooling rack to set without losing the gooey center.

Notes

Fully encase the Reese’s cups in dough and pinch seams well to prevent melting and leaking. Watch closely near the end of baking to avoid overbaking and losing gooey texture. If dough is too dry, add a teaspoon of milk or water. Dough can be chilled for 15 minutes before baking to reduce spreading. Dough and shaped cookies can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: Reese's, peanut butter, brownie cookies, football-shaped, game day snacks, gooey cookies, stuffed cookies, chocolate peanut butter

Find it online: https://fizzlefork.com/gooey-football-shaped-reeses-peanut-butter-stuffed-brownie-cookies-recipe-easy-and-perfect-for-game-day/