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Peanut Butter Cookie Brownies

 

20

Yield

16

servings

Prep

20

min

Cook

33

min

Ready

60

min

Trans-fat Free
 

Ingredients

215 ounce package brownie mix
½ cup water
½ cup vegetable oil
2 large eggs
1 cup coconut
*
½ package refrigerated cookie dough
peanut butter
*
1 cup semi-sweet chocolate
semi-sweet chips, null, null
*
1 cup peanut butter chips
*

Directions

Heat oven to 350℉ (180℃).

Grease bottom only of 15 x 10 pan.

In large bowl, combine brownie mix, water, oil and eggs; beat 50 strokes with spoon.

Spread in greased pan.

Sprinkle with coconut.

Set aside.

Randomly spoon cookie dough by teaspoonfuls onto brownie mixture, pressing in slightly.

Sprinkle with chocolate chips and peanut butter chips.

Bake at 350℉ (180℃) F for 23 to 33 minutes or until cookie dough is golden brown and center is set.

DO NOT OVERBAKE.

Cool completely.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1587g (56.0 oz)
Amount per Serving
Calories 685434% of calories from fat
 % Daily Value *
Total Fat 259g 398%
Saturated Fat 46g 231%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 4599mg 192%
Total Carbohydrate 385g 385%
Dietary Fiber 1g 5%
Sugars g
Protein 128g
Vitamin A 6% Vitamin C 8%
Calcium 30% Iron 170%
* based on a 2,000 calorie diet How is this calculated?

 

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