Chocolate Chip Cookie Dough Stuffed Brownie Pops Recipes

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CHOCOLATE CHIP COOKIE DOUGH BROWNIES



Chocolate Chip Cookie Dough Brownies image

Chocolate brownies with a cookie dough layer over it. And yes the cookie dough is safe to eat, because it contains no eggs.

Provided by kristina

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 55m

Yield 12

Number Of Ingredients 14

2 cups white sugar
1 ½ cups all-purpose flour
1 cup butter
¾ cup unsweetened cocoa powder
4 eggs
2 teaspoons vanilla extract
1 teaspoon salt
½ cup butter, softened
½ cup brown sugar
½ cup white sugar
1 cup all-purpose flour
2 tablespoons milk
1 teaspoon vanilla extract
1 ½ cups miniature chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan for the brownies.
  • Combine 2 cups sugar, 1 1/2 cups flour, 1 cup butter, cocoa powder, eggs, vanilla extract, and salt together in a bowl. Pour brownie batter into the prepared baking pan.
  • Bake in the preheated oven until set, about 35 minutes.
  • Remove from oven and let brownies cool completely, about 30 minutes.
  • Combine 1/2 cup softened butter, brown sugar, and 1/2 cup white sugar in a bowl. Add 1 cup flour, vanilla extract, and milk. Mix well. Stir in chocolate chips and spread cookie dough on top of the cooled brownies in the pan. Store in the refrigerator.

Nutrition Facts : Calories 635.6 calories, Carbohydrate 87.5 g, Cholesterol 115.8 mg, Fat 32 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 19.4 g, Sodium 385.5 mg, Sugar 62.9 g

CHOCOLATE CHIP COOKIE DOUGH



Chocolate Chip Cookie Dough image

Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield about 1 cup

Number Of Ingredients 9

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 tablespoons plain yogurt
1/2 teaspoon alcohol-free vanilla extract
1/3 cup semisweet mini chocolate chips

Steps:

  • 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 baking soda and salt (see Cook's Note).
  • Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. 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.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
  • Refrigerate in an airtight container for up to 5 days.

CHOCOLATE CHIP COOKIE DOUGH STUFFED BROWNIE POPS



Chocolate Chip Cookie Dough Stuffed Brownie Pops image

These cookie dough-filled brownie pops dipped in chocolate would be a decadent treat for any event.

Provided by @MakeItYours

Number Of Ingredients 18

Brownies
1 box Betty Crocker® chocolate chunk brownies
1/3 cup vegetable oil
1/4 cup water
1 egg
Cookie Dough Filling
4 oz cream cheese, softened (from 8-oz package)
1/2 cup creamy peanut butter
2 tablespoons packed brown sugar
1 teaspoon vanilla
Pinch of salt
1/2 cup powdered sugar
1/3 cup miniature semisweet chocolate chips
Chocolate Coating and Decorations
2 cups semisweet chocolate chips
2 tablespoons vegetable oil
Desired toppings, such as candy sprinkles or chopped pecans
15 paper lollipop sticks

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.

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