Brownie Batter Cookie Cups Recipes

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3-INGREDIENT BROWNIE BATTER COOKIES



3-Ingredient Brownie Batter Cookies image

Somehow we found a way to make chocolate chip cookies even better by stuffing them with a super-tasty brownie batter filling!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h50m

Yield 8

Number Of Ingredients 3

1 cup packed crumbled baked fudge brownies
1 oz cream cheese, softened
1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough

Steps:

  • Heat oven to 350°F. In medium bowl, place brownies and cream cheese; mix well. Roll mixture into 8 balls.
  • Line large cookie sheet with cooking parchment paper. Cut cookie dough into 16 slices. Flatten slices; form 2 slices of cookie dough around 1 brownie ball, completely sealing edges of dough and forming into ball. Place on cookie sheet, press down slightly. Repeat for remaining cookies, placing at least 2 inches apart on cookie sheet.
  • Bake 15 to 20 minutes or until cookies are golden brown. Cool on cookie sheet 10 minutes; remove to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 230 mg, Sugar 32 g, TransFat 0 g

BROWNIE-BATTER COOKIE CUPS



Brownie-Batter Cookie Cups image

Great cookie cups! Even after the cookies are baked, the filling stays gooey and tastes just like brownie batter. My friends and family love them!

Provided by VulnerableBrena

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 9

1 cup all-purpose flour
1 cup white sugar
1 (6 ounce) package cream cheese, softened
½ cup butter, softened
½ cup milk chocolate chips
2 tablespoons butter
⅓ cup white sugar
1 egg, beaten
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix flour and sugar together in a large bowl. Set aside.
  • Beat cream cheese and butter together using an electric mixer in a mixing bowl until combined. Stir into flour mixture until just combined. Press pastry dough evenly into the bottom and up the sides of each cup of an ungreased 24-cup mini muffin pan.
  • Heat milk chocolate chips and butter in a saucepan over medium-low heat until melted and chocolate is only slightly lumpy, 2 to 3 minutes. Cool slightly and stir in sugar, egg, and vanilla extract.
  • Spoon roughly 1 teaspoon batter into each pastry-lined muffin cup.
  • Bake in the preheated oven until pastry is golden and filling is slightly puffed, about 20 minutes. Let cool in pan 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 17.5 g, Cholesterol 28.5 mg, Fat 8.7 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 5.4 g, Sodium 63.6 mg, Sugar 13.1 g

BROOKIE CUPS RECIPE



Brookie Cups Recipe image

Brownies and chocolate chip cookie swirled and baked in muffin/cupcake pan. Perfect Individual desserts for a crowd like birthday parties, potlucks.

Provided by Shrilatha

Categories     Dessert     Snack

Time 38m

Number Of Ingredients 13

115 grams butter (melted and bought to room temperature)
175 grams granulated sugar
1 whole egg
1 egg yolk
175 grams all purpose flour
1/2 tsp baking soda
50 grams chocolate chips (can go upto 100 to 150 grams )
120 grams butter (melted )
230 grams sugar
2 whole eggs
1 egg yolk
120 grams all purpose flour
3 tbsp unsweetened cocoa powder (pure or dutch processed )

Steps:

  • Preheat oven. Grease a muffin/cupcake pan. If you want to line them with cupcake liners.
  • Measure all your ingredients for brownie batter and cookie dough
  • Melt butter seperately for cookie and brownie. place them in seperate bowls. Set aside.

Nutrition Facts : ServingSize 1 brookie cup, Calories 263 kcal, Carbohydrate 37 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 51 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 4 g

DESSERT HEAVEN (COOKIE DOUGH, REESE'S, AND BROWNIES)



Dessert Heaven (Cookie Dough, Reese's, and Brownies) image

If you have a sweet tooth, this is the recipe for you! Very easy and oh so good! You could also replace the Reese cups with Oreos. Enjoy :)

Provided by Kit Katchen

Categories     Chocolate Chip Cookies

Time 23m

Yield 12 serving(s)

Number Of Ingredients 6

8 ounces refrigerated chocolate chip cookie dough
12 Reese's Peanut Butter cups
20 ounces brownie mix
2 eggs (or as called for by your brownie mix)
1/3 cup oil (or as called for by your brownie mix)
1/4 cup water (or as called for by your brownie mix)

Steps:

  • Preheat oven to 350.
  • Prepare brownie batter according to box directions (but do not cook!).
  • In a greased mini brownie or mini loaf pan (12 slots per tray) press cookie dough in the bottom of each slot.
  • Put an upside down Reese cup in each on top of the pressed dough.
  • Top by pouring brownie mix evenly over each slot.
  • Bake approximately 18 minutes (will vary by oven).
  • Allow to cool, if you can wait, and enjoy :).

BROWNIE BATTER



Brownie Batter image

This batter tastes like a brownie but spreads like peanut butter; mix in a little bit to enhance your ice cream or milkshake - or make cookie sandwiches (smush some of the batter in between two soft chocolate chip cookies).

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup semisweet chocolate chips
2/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch fine salt
1/2 cup sugar
6 tablespoons unsalted butter, at room temperature
1/2 teaspoon non-alcohol vanilla extract

Steps:

  • Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
  • Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note).
  • Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
  • Refrigerate in an airtight container for up to 5 days.

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