I made a batch of these cookies for a mini get together with my brother and his family. It was a simple dinner, but I was assigned dessert. I knew it was going to be a hit not because of my confidence with my cooking skills. It was going to be a hit because it has two of everyone’s favorite desserts on it- cookies and brownies. How wonderful could that get? The serving platter was finished within minutes. We didn’t even have something to serve with ice cream!
See what our friends from Cookies And Cups have to say about this recipe:
“The beauty of these cookies is that you actually get a buttery chocolate chip cookie with a surprise filling. The brownie is the perfect texture to give you the coveted, crispy-yet-soft texture that is major cookie goals. Basically it’s a major cheat, that works out in more ways than one.”
My family is crazy over these cookies! They love the gooey center and the chewy cookie itself. All we ever need is a glass of milk and we’re all ready to devour these cookies!
Ingredients
- 1 cup Land O Lakes butter, room temperature
- 1 cup Domino light brown sugar
- ½ cup Domino granulated sugar
- 2 Eggland’s eggs
- 1 teaspoon McCormick vanilla
- 1 teaspoon kosher salt
- 1 teaspoon Clabber Girl baking soda
- 3 cups Gold Medal flour
- 2 cups Toll House mini chocolate chips
- 6 large brownies, cut into 1- inch cubes
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and both sugars together for 2 minutes on medium speed. Add in the eggs, vanilla, salt, and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low speed and add in the flour, mixing until just combined. Finally stir in the flour.
- Scoop out 2 tablespoons of cookie dough at a time. Form it into a ball and then make an indent in the middle. Place a brownie piece into the indent and wrap the dough around it, encasing the brownie.
- Space the cookie dough 2 inches apart on a baking sheet and bake for 9 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool.
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Quick Tip: Store these cookies airtight for up to 5 days.
Thanks again to Cookies And Cups for this amazing recipe.
