Brownie Cookie Bites Recipes

DELICIOUS BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

FUDGY CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
• In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
• Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
• Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
• Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
• Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.

BROWNIE COOKIE BITES

Steps:

• Melt 1/2 cup morsels and butter over hot (not boiling) water, stirring until smooth. Let cool slightly.
• Combine flour baking powder; set aside.
• Beat egg and sugar in large mixer bowl at high speed, about 3 minutes or until mixture is thick.
• Stir in vanilla and melted chocolate mixture.
• Gradually blend in flour mixture.
• Stir in remaining 1 cup chocolate chips.
• Drop by level tablespoons onto greased baking sheets.
• Bake in preheated 350 degree Fahrenheit oven for 8 to 15 minutes or until cookies are puffed and tops are cracked and moist (cookies will look slightly underbaked).
• Baking time will depend on how small or big you make the cookies.
• Let stand for 5 minutes.
• Remove from baking sheets.
• Cool on wire racks.

COOKIE DOUGH BITES

Steps:

• oven to 350F.
• the flour into an 8 or 9 inch cake pan. Bake for 4 minutes, stir, and then bake for an additional 4 minutes.
• Use an instant read thermometer to check the temperature of the flour in several spots, ensuring that it has reached at least 165F. If not or if you encounter cooler spots, stir and bake for 2-3 extra minutes, then test the temperature again.
• Let flour cool completely, at least 30 minutes.
• Use a hand or stand mixer to cream the butter with both sugars until pale and fluffy - give it several minutes.
• the vanilla extract and half-and-half, cream, or milk. Mix until combined.
• the flour and salt and mix until no white streaks remain. Fold in the chocolate chips.
• a baking sheet with wax paper.
• out flat tablespoons, roll into balls and set them onto the wax paper. Press additional chocolate chips onto the outside if desired.
• You can serve immediately at room temp, or place baking sheet in the fridge for about 45 minutes to let the dough set up. Store leftovers in the refrigerator for up to a week.

BROWNIE COOKIE WHOOPIE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
• Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
• Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
• Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
• Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
• Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.