Reese’s White Chocolate Brownie Whoopie Pies

 

Reese's White Chocolate Brownie Whoopie Pies - brownie cookies filled with a white chocolate Reese's frosting #brownies #reeses

Do I have a cookie recipe for you guys today?  These little whoopie pies have quickly moved into my top favorite list.  Who knew that a brownie mix could turn into these cute chewy cookies?  I love to make cake mix cookies like these Butterfinger Whoopie Pies.   So, I decided to sub in a brownie mix and see what would happen.  

Reese's White Chocolate Brownie Whoopie Pies - brownie cookies filled with a white chocolate Reese's frosting #brownies #reesesAt first I was disappointed that the cookies flattened out after coming out of the oven.  I had big puffy sandwich cookie visions, and flat cookies were not part of that vision.

So I made another batch of cookies, this time using a chocolate cake mix.  Turns out, you really shouldn’t bake things when you are in a hurry.  I messed up by forgetting some cream cheese, so those cookies turned out crumbly.  It was either use the brownie cookies or take no cookies at all to the dinner we were going to in less than an hour.

Reese's White Chocolate Brownie Whoopie Pies - brownie cookies filled with a white chocolate Reese's frosting #brownies #reeses

I went ahead and made up the Reese’s White Chocolate Butter Cream because…well, because it has Reese’s in it.  And you guys know how much I love my Reese’s.  One bite and I almost went and hid in the closet with the bowl of frosting.  Brownie cookies can be eaten plain right?  This frosting…oh my word!!!  I am drooling thinking about it again.

Turns out this frosting was made for thin, chewy brownie cookies.  Here I could have saved 40 minutes by just sticking to my original plan.  It’s a good thing cake mixes are not that expensive.

Reese's White Chocolate Brownie Whoopie Pies - brownie cookies filled with a white chocolate Reese's frosting #brownies #reeses

 

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Reese’s White Chocolate Brownie Whoopie Pies

Prep Time: 30 minutes

Yield: 24 whoopie pies

Reese’s White Chocolate Brownie Whoopie Pies

Brownie cookies filled with a Reese's White Chocolate Butter Cream

Ingredients

For the Brownie cookies
1 brownie mix (for a 9x13 pan)
1 egg
1/2 cup butter, melted
For the Reese's White Chocolate Butter Cream
3 oz. baking white chocolate
2 Tablespoons heavy whipping cream
1/2 cup butter, softened
1 1/4 cup powdered sugar
1 teaspoon vanilla
12 regular sized Reese's Peanut Butter Cups, finely chopped

Instructions

  1. In a mixing bowl, combine the brownie mix, egg, and butter until a dough forms. Roll the dough into 1 inch balls and bake at 350* for 8 minutes. Let cool completely.
  2. In a small saucepan, combine the white chocolate and whipping cream. Heat on low until melted and creamy. Let cool for about 5 minutes.
  3. In a mixing bowl, cream the butter and vanilla. Slowly add the powdered sugar and cooled chocolate. Beat until creamy. Add the chopped Reese's and beat on low for 1 minute. Spread on one side of cookie and top with another. Store cookies in an air tight container on the counter for 4-5 days. Makes 24 whoopie pies.
http://insidebrucrewlife.com/2013/05/reeses-white-chocolate-brownie-whoopie-pies/

Other Brownies recipes we like to make:

White Chocolate Goo Goo Cluster Brownies 2

White Chocolate Goo Goo Cluster Brownies

Milky Way Brownie Cups 5

Milky Way Brownie Cups

salted caramel brownies2
Salted Caramel Brownies

Shared with: Whimsy, What’s Cookin, Show & Tell, Time Out, Treasures, I’m Lovin It, Weekend Potluck,

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Comments

  1. Lyndsay says

    This may be a dumb question, but you don’t cook the brownie mix to the instructions on the box correct? You just add the egg and butter?

  2. Mel says

    I made these last night, and they’re already a hit with the office. It was a super easy recipe to follow, although my husband couldn’t stop eating the filling!

    One quick note–these actually made only 12 whoopie pies for me (or, 24 brownie cookies). It doesn’t look like I made them larger than as shown in the picture, but maybe I was being overly generous :)

    • says

      Woo hoo for a hit recipe! I am so glad to hear you made and liked these. I totally understand about your husband just eating the filling…I couldn’t stop eating it either. Did you roll the dough into 1 inch balls before baking? When I made them, I got 48 cookies from the batter. But bigger cookies is totally awesome too!

      • Mel says

        Yeah, I must’ve been overly generous. I’m awful at taking measurements–I’ll try smaller balls next time :) Thanks again for the great recipe!

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