So up until recently, I hated the name Brookie. I mean, it sounds like some overly-likable cookie you went to high school with (if, you know, it was the food world and everything). The popular cookie who was good at literally everything– good at being a brownie, good at being a cookie, just fit in with everyone because, yeah, why not? I’d always been partial to terms like “Layered brownie” or “Brownie cookie” or other terms that are kind of a mouthful.

But then I found some mixes and made these ice cream cookie sandwiches. And they live up to the name, because they really are good at everything… they’re good at being brownie, being cookie, being peanut butter chocolate goodness, and they’re just perfect at being an ice cream sandwich. Because what person doesn’t love an ice cream sandwich chock full with peanut butter cups? (I mean aside from the people with devastating nut allergies, of course!)

If you don’t have a nut allergy, though, these. These are the cookies you need to try. Because they’re really delicious. Reeses+Brownie+Cookie+Ice Cream Sandwich=the Best Darn Brookie Ever, and yes, it deserves to be called a brookie.

Oh, and if you’re horribly weird and don’t like ice cream (love you, mom!), stick around, because there’s another brookie sandwich with NO ice cream in it in this post, too.

Start with these ingredients, as well as some Creamy Reese’s Peanut Butter, which I accidentally left on the other side of the counter instead of including in this picture. I found the Betty Crocker Reese’s Premium Cookie Mix and Premium Cupcake Mix (which comes with the cupcake mix, filling, and pastry bag) in my local grocery store. You also need the Breyer’s Blasts! Reese’s– if you don’t want an extra dose of chocolate, you can use their vanilla ice cream-based Reese’s variety instead (but really, go with the chocolate, trust me).

Start with the Reese’s Cupcake Mix. Set aside the filling and pastry bag for later, and start with the cupcake mix. Add the mix, one egg, and 1/4 cup of oil and stir it– it will be very thick.

I mean very thick. Once cooked, this is going to be the perfect brownie half to your brookie.

Roll the dough into balls about a Quarter in diameter (the money, not 1/4 of whatever). Place them 2 inches apart on a greased cookie sheet. Bake at 350 for 8-10 minutes.

When they’re done, immediately smack them with a spatula to flatten them, then transfer them to a cooling rack. The smacking part just helps them get a good, even, flat base for your ice cream.

Next, you’ll want to make your peanut butter cookie half of your brookies, using the Reese’s Peanut Butter and Chocolate Chunk mix according to package directions. I opted to use the vegetable oil method– 1/4 Cup oil and 2 Tablespoons water.

Roll these into heaping teaspoon balls (again, roughly the size of quarters). Then, bake according to package directions 375 for about 10 minutes. Once they’re baked, smack them with the spatula and cool them, also.

You’ll need them completely cool or, y’know, it won’t work with ice cream.

Once they’re cool, scoop your ice cream onto the cookies, sandwiching one chocolate brownie cookie with one peanut butter chip cookie. Look at the awesome swirls in the Reese’s ice cream– it’s full of PB-Choco Goodness. I like mine with a generous amount of ice cream, but you prepare them how you like best. Put the cookies back into the freezer.

Now, it’s time to prepare the peanut butter frosting. You’ll take the peanut butter frosting from the Reese’s Cupcake mix, and prepare it according to package directions, but add 4 Tablespoons of creamy peanut butter before mixing it with the mixer. It’ll make for a thick, smooth, creamy PB drizzle. Use the piping bag included and just snip the tip small, or use a very small Wilton tip like I did. If you plan to make the no ice cream cookies, too, you’ll want a coupler so you can use a bigger tip for filling cookies and a tiny tip for drizzling them.

Drizzle your frozen Ice Cream sandwiches– they’re perfection!

If you want another option, swirl the peanut butter filling on top of a Peanut Butter cookie and sandwich it with the chocolate Brownie cookie! My brother tasted these, and he asked “Jen, are these easy to make?” “Yeah… I think you could figure it out.” “Well if they’re easy, can’t YOU just make them all the time for me?”

I swear, there’s no training teenagers. But if my super-picky brother is a fan of these cookies, trust me, you will be, too.

Now, pop your ice cream sandwiches in the freezer, or eat them while they’re soft and drippy. Your choice.

But in my house, they don’t seem to make it to the freezer… they’re always gone right away!

What do you think of hybrid desserts like the Brookie? Love ’em or Hate ’em? Sound off in the comments below!

If you love Peanut Butter Goodness, try my Reese’s Peanut Butter Fudge or if you just like easy, delicious ice cream desserts, try my A&W Root Beer Cookie Float Bars!