Why choose between brownies and cookies when you can have both? These brownie-stuffed chocolate chip cookies bring together fudgy brownies and tender, golden cookies in one indulgent treat. Perfect for those who cant decide and need the best of both worlds!
Ingredients
For the brownies:
1 box 18 oz brownie mix
Ingredients as listed on the box eggs, water, oil 讀
1 cup semisweet chocolate chips
For the cookies:
1 cup butter, softened 2 sticks 杻
1/2 cup sugar
1 cup brown sugar
2 tsp vanilla extract
2 large eggs 讀
1 tsp baking soda 籠
1 tsp salt 蓼
3 cups flour
2 cups chocolate chips
Instructions
Make the brownies:
1 Preheat oven to 350F 175C. Line an 8×8 or 9×9 pan with parchment paper or greased foil.
2 Prepare brownie batter according to box instructions and fold in 1 cup of chocolate chips.
3 Pour into prepared pan and bake per package instructions, checking for a fudgy center by underbaking slightly. Let cool completely.
4 Cut cooled brownies into 1 -inch squares 5 rows by 5 columns for 25 pieces.
Make the cookies:
5 Preheat oven to 350F 175C.
6 In a large bowl, cream together butter and sugars until light and fluffy, about 2 minutes.
7 Beat in vanilla and eggs.
8 Add flour, but dont stir yet. Stir baking soda and salt into the flour, then mix until just combined.
9 Fold in the chocolate chips.
Assemble the cookies:
Scoop out two 1 tablespoon-sized balls of cookie dough. Flatten each one with your hands.
11 Place a brownie square on one flattened cookie dough ball and top with the other, pinching the dough around the brownie to seal it in. Repeat with remaining dough and brownies.
12 For best results, freeze the dough for 30 minutes before baking. This will help prevent the cookies from spreading too quickly.
13 Bake for 13-15 minutes until the edges are golden brown.
14 Let cool on the pan for 5 minutes before transferring to a wire rack. Enjoy warm for maximum gooeyness!
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