BROWNIE-STUFFED CHOCOLATE CHIP COOKIES
Oh yes, we did make a pan of brownies just to stuff them inside chocolate chip cookies! And once you try 'em, you'll understand why.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan. Make and bake brownie mix as directed on box. Cool completely in pan, about 1 hour.
- In medium bowl, crumble a 6x3-inch rectangle of the baked brownies (about 1/2 cup, firmly packed). Shape into 20 (3/4-inch) balls; set aside. (Reserve remaining brownies for another use.)
- Heat oven to 350°F. In large bowl, mix cookie mix, butter, flour and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Press thumb into center of each ball to form indent. Press 1 brownie ball into center of each cookie, making sure to form dough around brownie ball to enclose; reshape balls. Place 2 inches apart on ungreased large cookie sheets.
- Bake 10 to 12 minutes or until golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack to cool completely. Store in airtight container at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 29 g, TransFat 0 g
STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY
If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.
Provided by Claire Nolan
Categories Desserts
Yield 8 large cookies
Number Of Ingredients 24
Steps:
- In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
- To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
- Add the egg and egg yolk and beat again until fluffy and well-combined.
- In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
- Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
- Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
- Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
- To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
- Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
- Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
- Cool on a cooling rack for 10 minutes before devouring!
- Enjoy!
Nutrition Facts : Calories 803 calories, Carbohydrate 96 grams, Fat 43 grams, Fiber 3 grams, Protein 9 grams, Sugar 59 grams
CHOCOLATE COOKIE CHEESECAKE-STUFFED BROWNIES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, sugar, large eggs, vanilla extract, all-purpose flour, cocoa powder, baking soda, baking powder, salt, semisweet chocolate chips, cream cheese, chocolate sandwich cookies
Provided by Betsy Carter
Categories Desserts
Yield 24 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray.
- Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine.
- Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
- Use a spatula to fold in the chocolate chips.
- Pour the batter onto the prepared baking sheet, spreading to the edges with a spatula. Bake for 25 minutes, or until brownies appear be nearly fully cooked.
- While the brownies are beginning to bake, beat together the cream cheese and the remaining sugar in a medium bowl with an electric hand mixer until there are no lumps.
- Add the remaining egg and remaining teaspoon of vanilla, beating until evenly combined.
- After 25 minutes, remove the brownies from the oven and use the bottom of a ¼-cup (60 ml) measuring cup to make 24 evenly spaced indentations in the brownies.
- Carefully fill the indentations with cheesecake filling. Top each with a chocolate sandwich cookie.
- Return to the oven for 15 more minutes, until the cheesecake filling is set.
- Let cool, then cut into squares and serve.
- Enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 45 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, Sugar 27 grams
TO-DIE-FOR BROWNIE CHOCOLATE CHIP COOKIE BARS
These brownie chocolate chip cookie bars are a mix of cookies and brownies topped with a white chocolate top. Amazing! I always get people asking for seconds and thirds!
Provided by eunice
Categories Desserts Cookies Bar Cookie Recipes
Time 1h9m
Yield 20
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 2/3 cup flour, cocoa powder, 1/4 teaspoon salt, and 1/4 teaspoon baking powder in a large bowl.
- Stir 3/4 cup sugar, coffee liqueur, 2 eggs, and 1 teaspoon vanilla extract together in a large bowl. Add melted butter and the flour mixture; stir and spread batter into an ungreased 9x13-inch baking pan.
- Sift 1 1/3 cups flour, baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt together in a large bowl.
- Beat peanut butter, unsalted butter, brown sugar, and 1/2 cup white sugar together in another large bowl using an electric mixer. Beat in 1 egg and 1 teaspoon vanilla extract. Stir in flour mixture. Place peanut butter cookie dough on top of the brownie mixture in the baking pan.
- Bake in the preheated oven until cookie layer is golden brown, 18 to 20 minutes. Let cool for 15 minutes. Cut into squares and leave in the pan until fully cool, about 20 minutes more.
- Place white chocolate in a microwave-safe bowl. Heat in microwave until melted, about 30 seconds. Place melted chocolate in a resealable plastic sandwich bag and cut a very tiny hole in a corner. Drizzle white chocolate over cooled cookie brownies.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 39.7 g, Cholesterol 54.7 mg, Fat 17.4 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 9.1 g, Sodium 212 mg, Sugar 27.5 g
CHOCOLATE CHIP COOKIE DOUGH STUFFED BROWNIE POPS
These cookie dough-filled brownie pops dipped in chocolate would be a decadent treat for any event.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil. In medium bowl, stir Brownie ingredients until well blended. Spread in pan. Bake 20 to 22 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool 5 minutes. Freeze about 15 minutes or until brownies are completely cooled and firm. Remove from pan; peel away foil. Set aside.
- In medium mixing bowl, beat cream cheese and peanut butter with electric mixer on medium speed until blended. Add brown sugar, vanilla and salt. Beat until well blended; stir in miniature chocolate chips.
- Cut brownies into 6 rows by 5 rows, making 30 squares. Spread about 1 tablespoon cookie dough filling on bottom sides of 15 brownie squares; top with remaining brownie squares. Insert lollipop stick through each brownie stack (the stick should go into all layers but not completely through bottom brownie, securing the brownie stack). Place on cookie sheet; freeze about 20 minutes or until brownie stacks are firm.
- Place sheet of waxed paper on cookie sheet. In medium microwavable bowl, microwave 2 cups chocolate chips and 2 tablespoons vegetable oil uncovered on High 30 to 60 seconds, stirring every 15 seconds or until melted and smooth. Dip each brownie stack into melted chocolate. Using spatula or knife, evenly spread chocolate on brownies pops, scraping off excess chocolate. Immediately sprinkle with toppings.
- Freeze about 15 minutes or until chocolate is set. Store in refrigerator until ready to use.
Nutrition Facts : Calories 450, Carbohydrate 53 g, Cholesterol 20 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Brownie Pop, Sodium 200 mg, Sugar 21 g, TransFat 0 g
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