Brownie Stuffed Chocolate Chip Monster Cookie Recipes

CHOCOLATE CHIP COOKIE DOUGH STUFFED BROWNIE POPS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil. In medium bowl, stir Brownie ingredients until well blended. Spread in pan. Bake 20 to 22 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool 5 minutes. Freeze about 15 minutes or until brownies are completely cooled and firm. Remove from pan; peel away foil. Set aside.
• In medium mixing bowl, beat cream cheese and peanut butter with electric mixer on medium speed until blended. Add brown sugar, vanilla and salt. Beat until well blended; stir in miniature chocolate chips.
• Cut brownies into 6 rows by 5 rows, making 30 squares. Spread about 1 tablespoon cookie dough filling on bottom sides of 15 brownie squares; top with remaining brownie squares. Insert lollipop stick through each brownie stack (the stick should go into all layers but not completely through bottom brownie, securing the brownie stack). Place on cookie sheet; freeze about 20 minutes or until brownie stacks are firm.
• Place sheet of waxed paper on cookie sheet. In medium microwavable bowl, microwave 2 cups chocolate chips and 2 tablespoons vegetable oil uncovered on High 30 to 60 seconds, stirring every 15 seconds or until melted and smooth. Dip each brownie stack into melted chocolate. Using spatula or knife, evenly spread chocolate on brownies pops, scraping off excess chocolate. Immediately sprinkle with toppings.
• Freeze about 15 minutes or until chocolate is set. Store in refrigerator until ready to use.

BROWNIE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan. Make and bake brownie mix as directed on box. Cool completely in pan, about 1 hour.
• In medium bowl, crumble a 6x3-inch rectangle of the baked brownies (about 1/2 cup, firmly packed). Shape into 20 (3/4-inch) balls; set aside. (Reserve remaining brownies for another use.)
• Heat oven to 350°F. In large bowl, mix cookie mix, butter, flour and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Press thumb into center of each ball to form indent. Press 1 brownie ball into center of each cookie, making sure to form dough around brownie ball to enclose; reshape balls. Place 2 inches apart on ungreased large cookie sheets.
• Bake 10 to 12 minutes or until golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack to cool completely. Store in airtight container at room temperature.

CHOCOLATE CHIP COOKIE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
• Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
• Stir together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds® Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly.
• Bake 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.

BROWNIE STUFFED CHOCOLATE CHIP MONSTER COOKIE

Steps:

• 1. For the brownies Make brownies according to box directions. Stir in chocolate chips. Preheat oven 350 degrees. Spray two mini muffin pan with cooking spray. Fill the muffin tins half full and bake 10 minutes Remove and let cool then scoop them out of the muffin pan and set aside.
• 2. For the cookies In a large bowl beat the butter and both sugars together. Add in the vanilla and eggs. Beat until fluffy. Beat in the baking soda and salt. Add the flour and mix well. Stir in chocolate chips.
• 3. Place the chocolate chip cookie dough around the brownie muffin and shape it into a big ball. Place on parchment lined baking sheet. Repeat until all cookie dough is used up. You probably have left over brownies. Place in freezer and allow to freeze for one hour.
• 4. Preheat oven 350 degrees Bake the frozen cookies about 15 minutes or until browned.

COOKIE DOUGH STUFFED BROWNIES

Steps:

• Form the cookie dough into 12 balls and place on a cookie tray. Place the tray into the freezer and freeze the balls until hardened (about 30 minutes to 1 hour).
• When the dough is frozen, mix up your brownie mix according to the directions on the package.
• Place a muffin liner into each of the muffin cups. Add a small scoop of brownie batter to the bottom of each cup.
• Add the cookie dough balls into each muffin cup.
• Place more brownie batter over the cookie dough ball until covered.
• Place the brownies into the oven at 350 degrees and cook for about 20 minutes. Overcooking will make your dough less "doughy".

BROWNIE STUFFED CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, mix together the flour, baking soda, salt, and cornstarch for the cookies. Set aside.
• Beat the butter and both sugars together in a separate bowl until light and fluffy. Beat in the egg, egg yolk, and vanilla until well combined.
• Slowly add the flour mixture, mixing in the flour as you add more. Once all the flour is added and there are no streaks of flour fold in the chocolate chips and mix just until they are evenly distributed.
• Cover the cookie dough and chill for at least four hours, preferably overnight.
• Once the cookie dough is made, immediately start the brownie batter.
• Mix together the flour, cocoa powder, and salt for the brownies in a small bowl. Set aside.
• In a medium saucepan, add the butter, sugar, and chocolate together. Heat on low and mix until the butter and chocolate are melted and the mixture is well combined. It will look fairly grainy at this point. Remove from heat and allow to cool until it is room temperature. If you kept the stove on low, it shouldn't take took long to reach this point.
• Vigorously. beat the vanilla and egg into the chocolate mixture until well combined.
• Stir the flour mixture into the chocolate mixture and mix until just combined and there are no streaks of flour.
• Transfer the brownie batter into a bowl, cover, and chill for at least four hours, preferably overnight.
• Remove the cookie dough and brownie batter from the refrigerator and uncover.
• Place parchment paper or silicone baking mats onto baking sheets.
• Measure out 1/2 tablespoons (1 1/2 teaspoons) of the brownie batter. The batter should be thick, and may require a few minutes at room temperature or a touch of muscle to scoop it out. Roll out the brownie batter into a ball.
• Measure out one tablespoon of cookie dough. Flatten slightly and create an indentation. Nestle the brownie batter ball into the indentation. Measure out another tablespoon of cookie dough and use that to cover the brownie ball. Roll the cookie dough in your hands swiftly to form a large ball. Set aside and repeat until you've run out of cookie dough. (You might end up with a bit of leftover brownie batter. I put mine in lined mini muffin tins to make brownie bites.)
• Chill the cookie dough balls together as you preheat the oven to 350 degrees F.
• Bake the cookies for about 10 - 12 minutes. Leave on the baking sheet for about 2 minutes to cool before placing on wire racks to cool completely.