Peanut Butter Cookie Brownies
Yield
16 servingsPrep
20 minCook
33 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 215 | ounce package |
brownie mix
|
|
| 118 | ml |
water
|
|
| 118 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
coconut
|
*
|
| 0.5 | package |
refrigerated cookie dough
peanut butter |
* |
| 237 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 237 | ml |
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.
