5-LAYER COOKIE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate chip cookie dough, brownie mix, cream cheese, sugar, vanilla extract, large egg, double-stuffed chocolate cookie sandwiches, whipped cream
Provided by Alvin Zhou
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
- Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
- Unclasp the pan and freeze the cookie dough disk.
- Re-clasp the pan, then spray the bottom with cooking spray.
- Pour in the brownie batter.
- Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
- Bake for 35 minutes, then cool for about 5 minutes.
- Reduce the oven temperature to 300°F (150°C).
- In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
- While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.
- Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
- Pour the cheesecake batter on top of the cookies and spread evenly across the top.
- Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
- Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
- Tuck in any edges, then bake for 20 minutes.
- Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
- Enjoy!
BOX BROWNIE COOKIES (BROOKIES) RECIPE BY TASTY
Here's what you need: brownie mix, eggs, oil, cookie dough
Provided by Alvin Zhou
Categories Desserts
Time 30m
Yield 8 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F (160°C).
- Combine the brownie, eggs, and oil until a sticky dough forms.
- Take an even amount of cookie dough and brownie dough and roll them into a golf ball-sized sphere. Repeat with the remaining dough.
- Place 6 balls on a parchment paper-lined baking sheet.
- Bake for 14 minutes.
- Enjoy!
Nutrition Facts : Calories 649 calories, Carbohydrate 81 grams, Fat 32 grams, Fiber 2 grams, Protein 7 grams, Sugar 55 grams
BROWNIE COOKIES
Cookies and brownies in one! Could life get any better? This dough requires chilling the dough overnight, keep this in mind while planning your cookie baking.
Provided by Cheryl
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- In a small mixing bowl combine flour and baking powder.
- Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
- Bake cookies for 12 to 15 minutes.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 55.4 g, Cholesterol 62 mg, Fat 19.4 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 3 g, Sodium 106.1 mg, Sugar 36.2 g
BROOKIES (BROWNIE COOKIES)
A co-worker couldn't decide on her favorite for her birthday treat, brownies or chocolate chip cookies, so she said I should just pick one. On the way home I thought this up and couldn't find it on Allrecipes so I created it. These go quickly; I usually make a double batch in a jelly roll pan.
Provided by Melanie B
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 1h
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.
- Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.
- Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.
- Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 32.4 g, Cholesterol 52.3 mg, Fat 12.8 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 7.7 g, Sodium 189.1 mg, Sugar 22.6 g
COOKIE BROWNIE SURPRISE RECIPE - (4.5/5)
Provided by AJloves2cook
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees fahrenheit. Smoosh 1 1/2 squares of break-apart refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18-22 minutes
BROWNIE SURPRISE COOKIES
Make and share this Brownie Surprise Cookies recipe from Food.com.
Provided by Linda Timm
Categories Dessert
Time 1h10m
Yield 36-48 cookies
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Combine 1 cup sugar and 1/2 cup margarine in large mixer bowl.
- Beat at medium speed until creamy.
- Add egg and vanilla, and continue beating until well mixed.
- Reduce speed to low,and add all remaining cookie ingredients except marshmallows.
- Beat until well mixed.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 6-7 minutes or until edges are just set.
- Remove from oven.
- Press 1 marshmallow half onto center of each cookie.
- Continue baking for 2 minutes or until marshmallow is softened.
- Cool 1 minute; remove from cookie sheets.
- Cool completely.
- Combine all frosting ingredients except milk in small mixer bowl.
- Beat at low speed, adding enough milk for desired spreading consistency.
- Frost cooled cookies, covering entire marshmallow.
- Variations: Before putting frosting over cooled cookies, spread a thin layer of peanut butter, caramel, or seedless raspberry jelly over marshmallow, and then add your frosting.
BROWNIE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
- Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
- Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
- Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
- Once cool, sprinkle generously with powdered sugar.
BROWNIES WITH A SURPRISE
Steps:
- Preheat oven to 350 degrees. Melt butter and chocolate together in a metal bowl over simmering water. Remove from over water and set aside. In a large bowl, whisk together sugar, eggs and vanilla. Whisk only to blend. Add chocolate mixture and whisk gently. Add flour and salt and use the whisk to stir in until blended. Grease a 12 by 12-inch square pan, and line the bottom with parchment. Pour a scant half of the brownie batter into pan and spread smooth. Place the 16 peanut butter cups upside-down onto the batter, spacing them evenly in 4 rows of 4 (the brownies will be cut into 16 squares, with a peanut butter cup in the center of each.) Push the cups down into the batter slightly. Top with the remaining batter and gently spread smooth. Bake 30 minutes. Center will still be soft. Remove from oven and let cool in pan on wire rack. Cool completely before cutting, or for best cutting results, chill several hours or overnight in refrigerator. Cut into 16 (3-inch) squares.
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- In a large mixing bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt, then whisk until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs and vanilla extract, stopping to scrape down the sides of the bowl as needed.
- Add the melted chocolate and continue mixing until fully combined. Mix in the dry ingredients on low speed until just combined. Cover tightly and transfer to the refrigerator to chill for at least one hour.
- About 15-20 minutes before you plan to bake the cookies, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
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