BROWNIE-BATTER COOKIE CUPS
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
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
TRIPLE-CHOCOLATE BROWNIE CUPS
These jumbo-sized treats are a brownie lover's dream with bittersweet chocolate and milk- and white-chocolate chips. Plus they're convenient; ready to serve, no portioning required-easily portable too. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips.
- Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)
BROWNIE-COOKIE CUPCAKES
We used Betty Crocker™ chocolate chip cookie mix and Betty Crocker™ Supreme original brownie mix to create our delectable brownie-cookie cupcakes. Top with Betty Crocker™ Rich & Creamy chocolate frosting.
Provided by By Jessica Walker
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie dough as directed on pouch, using butter and 1 of the eggs.
- Make brownie batter as directed on box, using water, oil and remaining 2 eggs for cakelike brownies.
- Place 1 tablespoon cookie dough in bottom of each muffin cup. Using teaspoon sprayed with cooking spray, press cookie dough to flatten in bottom of each cup. Cover and refrigerate remaining cookie dough until ready to use.
- Top cookie dough in each cup with 3 tablespoons brownie batter. Bake 22 to 25 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
- Meanwhile, drop remaining cookie dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Spread cupcakes with frosting. Crumble 3 baked cookies; sprinkle over frosted cupcakes.
Nutrition Facts : Calories 390, Carbohydrate 64 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 44 g, TransFat 0 g
DESSERT HEAVEN (COOKIE DOUGH, REESE'S, AND BROWNIES)
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
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 COOKIE CAKE
This brownie cookie cake is amazing, tasty goodness.
Provided by Sally
Time 1h15m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Mix white sugar, brown sugar, cocoa powder, and flour for brownie batter together in a bowl. Add olive oil, eggs, and vanilla extract; mix until combined and set aside.
- Mix cake mix, eggs, and chocolate chips for cookie batter together in a separate bowl. Pour batter into the prepared pan. Add brownie batter on top and swirl if desired.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let sit for 30 minutes before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 41.4 g, Cholesterol 46.9 mg, Fat 13.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 163 mg, Sugar 29.3 g
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