My husband and I make these cookie brownies on a regular basis now because of how easy they are to make and how delicious they are. After trying this, you won’t want to go back to regular ol’ cookies anymore!
Check out what our friends over at The Stay At Home Chef had to say about these,
“It’s a cross hybrid between a blondie and a chocolate chip cookie. I used a combination of white chocolate chips and mini chocolate chips, but feel free to use whatever combination you’d like! Peanut butter chips, butterscotch chips, toffee bits, or even your favorite candy bar crushed up will make for a killer treat. The possibilities are endless!”
The possibilities with these really are endless, yes! You can come up with so many different combinations and the results will be drastically different, but equally delicious at the same time!
Ingredients
1 cup Land O’ Lakes salted butter, melted
2 cups Domino light brown sugar, tightly packed
3 teaspoons vanilla extract
2 eggs
¼ teaspoon salt
2 cups Gold Medal all-purpose flour
1 cup Hershey’s chocolate chips
Instructions
Line a slow cooker with aluminum foil to create a foil bowl.
In a large mixing bowl, stir together melted butter and brown sugar until smooth. Add in vanilla extract and eggs and stir again until smooth. Stir in salt and flour until well combined.
Pour batter into the bottom of a foil lined slow cooker. Sprinkle chocolate chips on top. Secure a paper towel under the lid of the slow cooker.
Cook on high 2½ to 3 hours until set in the middle. Use the aluminum foil to remove the cookies from the slow cooker. Cool at least 1 hour before cutting and serving.
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Quick Tip: If you have slow cooker liners, use that instead of the foil bowl!
Thanks again to The Stay At Home Chef for this amazing recipe.
