Reese's Oreo Poke Brownies (Loaded Peanut Butter Brownie Recipe)

Reese’s Oreo brownies is what happens when a brownie stops behaving and fully commits to chaos… in the best way.

We’re taking a boxed brownie (because we’re efficient, not lazy), loading it with Reese’s and Oreo energy, then turning it into a full-on poke situation with layers that actually do something. Not just sweet for the sake of it—each layer brings texture, fat, and flavor in a way that builds.

Soft, dense brownie.
Peanut butter that seeps into every bite.
Cookies & cream on top to keep things interesting.

It’s structured indulgence. And yes, it’s as good as it sounds. Love easy, elevated home bakery items? Check out Reese cookies, Oreo Cookies, or M&M cookies!

Ingredients (and why they matter)

• 1 box Reese’s or Oreo brownie mix (plus ingredients listed on box)
  Your base. These mixes are formulated for consistent structure and moisture—perfect for holding up to heavy fillings without collapsing.
• ½ cup chopped Reese’s Oreo cookies
  Adds crunch + that classic cookies & cream cocoa contrast. Break them up so you get texture in every bite, not just pockets.
• ½ cup chopped Reese’s Miniatures (or similar)
  Melty peanut butter chocolate pockets baked into the brownie. This is your internal payoff.
• 1 ½ cups Reese’s Peanut Butter
  The main event. When melted, it flows into the poke holes and sets into a soft, rich layer that binds everything together.
• 1 cup cookies & cream spread (store-bought, Walmart/Target)
  This is your top layer contrast—lighter, sweeter, slightly creamy to balance the density of the peanut butter.
• Hershey’s chocolate icing (microwavable)
  Smooth, glossy finish. It seals everything and gives you that clean slice.
• Optional: mini Reese’s + Reese’s Pieces for topping
  Texture, visual payoff, and let’s be honest—more Reese’s is never the wrong choice.

Equipment

• 8x8 baking pan
• Parchment paper
• Mixing bowl + spatula
• Microwave-safe bowls
• Offset spatula or spoon
• Something to poke holes (spatula handle, wooden spoon, etc.)

Directions

1. Prep your base
   Make the brownie mix according to the box instructions. Stir in the chopped Reese’s Oreos and mini Reese’s.
2. Bake
   Pour into a parchment-lined 8x8 pan and bake for about 35 minutes, or until set.
   Let cool completely. (This matters—don’t rush it.)
3. Poke
   Once cooled, use the back of a spatula or a spoon handle to poke holes all over the brownies. Not dainty. Commit to it.
4. Peanut butter layer
   Melt the Reese’s peanut butter until fully fluid.
   Pour over the brownies, then gently tap the pan on the counter to help it settle into the holes.
   Refrigerate until set.
5. Cookies & cream layer
   Melt the cookies & cream spread until pourable.
   Spread evenly over the peanut butter layer.
   Refrigerate again until firm.
6. Chocolate finish
   Microwave the Hershey’s icing for about 30 seconds, stir, then pour over the top.
   Smooth it out and finish with extra Reese’s and Reese’s Pieces if you’re feeling it.
7. Set and slice
   Chill until everything is fully set.
   These don’t need to stay refrigerated, but they slice cleaner when cold.

Baker’s Notes (aka what’s actually happening)

• Why poke brownies?
  You’re creating channels for fat-based fillings to move into the structure. Instead of sitting on top, the peanut butter integrates—better texture, better flavor distribution.
• Texture payoff
  • Brownie: dense + slightly fudgy
  • Peanut butter: soft-set, rich, slightly creamy
  • Cookies & cream: lighter, sweeter contrast
  • Top layer: smooth + firm for clean slicing
• If your peanut butter isn’t soaking in
  It’s either too thick or your brownies are too cool/dense. Warm it more until fully pourable.
• Swaps
  • No cookies & cream spread? Use melted white chocolate + crushed Oreos
  • Want it less sweet? Use dark chocolate ganache instead of frosting
  • Want more structure? Chill longer between layers
• Cutting tip
  Cold knife, wipe between slices. These are rich and layered—clean cuts matter.

Reese’s Oreo Poke Brownies

Fudgy brownies loaded with Reese’s and Oreo cookies, then soaked with melted peanut butter and layered with cookies & cream and chocolate. Rich, structured, and unapologetically indulgent.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Cooling Time 1 hour hr

Course Dessert

Servings 16 pieces

Ingredients

  

1x2x3x

• 1 box Reese’s or Oreo brownie mix plus ingredients listed on box
• ½ cup chopped Reese’s Oreo cookies
• ½ cup chopped Reese’s Miniatures or similar
• 1 ½ cups Reese’s Peanut Butter
• 1 cup cookies & cream spread Walmart or Target
• 1 container Hershey’s chocolate icing
• Optional: mini Reese’s + Reese’s Pieces for topping

Instructions

 

• Prepare brownie mix according to package directions. Stir in chopped Reese’s Oreos and mini Reese’s.
• Pour into a parchment-lined 8x8 pan and bake for about 35 minutes, or until set. Let cool completely.
• Using the back of a spatula or spoon handle, poke holes all over the brownies.
• Melt Reese’s peanut butter until fully fluid. Pour over brownies and tap pan gently to help it settle into the holes. Refrigerate until set.
• Melt cookies & cream spread until pourable. Spread evenly over the peanut butter layer. Refrigerate again until firm.
• Microwave Hershey’s icing for about 30 seconds, stir, then pour over the top and smooth evenly.
• Top with additional Reese’s and Reese’s Pieces if desired. Chill until fully set before slicing.

Notes

• Let brownies cool completely before poking to prevent tearing.
• Peanut butter should be fully melted so it flows into the holes easily.
• Each layer should be chilled before adding the next for clean structure.
• Brownies slice best when cold, but can be stored at room temperature.
• For a swap: use melted white chocolate + crushed Oreos instead of cookies & cream spread.

Tried this recipe?Let us know how it was!