BROWNIE MONSTER COOKIES
Monster cookies meet brownies in this mash-up of the classics. Perfect for after school or anytime you need a chocolaty, crunchy treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In large bowl, stir together brownie mix and oats. Add melted butter, water and egg; stir until well blended. Stir in candies and chips.
- Shape dough into 2-inch balls. Place on cookie sheet 3 inches apart. Press each ball slightly to flatten.
- Bake 12 to 14 minutes or until tops of cookies are no longer wet looking. Cool 5 minutes; remove from cookie sheets to cooking racks.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 29 g, TransFat 0 g
CHOCOLATE CHIP COOKIE BROWNIES
It was so fun to experiment with this brownie recipe. When my daughter tasted the final version, she told me they were the best brownies ever! Now that sure makes a mom feel good. -Dion Frischer, Ann Arbor, MI
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil., In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar and cocoa. Add eggs, 1 at a time, whisking to blend after each addition. Add flour; stir just until combined. Stir in nuts. Spread into prepared pan. Bake 15 minutes., Meanwhile, for cookie layer, melt butter in another microwave-safe bowl. Stir in brown sugar. Whisk in egg. In a small bowl, whisk flour and baking soda; stir into butter mixture just until combined. Stir in chocolate chips. Spoon mixture over hot brownie layer., Bake 35-40 minutes longer or until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan on a wire rack. Lifting foil, remove brownies from pan. Cut into bars.
Nutrition Facts : Calories 536 calories, Fat 29g fat (15g saturated fat), Cholesterol 113mg cholesterol, Sodium 236mg sodium, Carbohydrate 69g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
BROWNIE STUFFED CHOCOLATE CHIP MONSTER COOKIE
these are so gooey and delicious. The freezing helps the cookie not flatten to fast when baking so don't skip this step.
Provided by barbara lentz
Categories Cookies
Time 1h25m
Number Of Ingredients 13
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.
STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY
If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.
Provided by Claire Nolan
Categories Desserts
Yield 8 large cookies
Number Of Ingredients 24
Steps:
- In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
- To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
- Add the egg and egg yolk and beat again until fluffy and well-combined.
- In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
- Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
- Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
- Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
- To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
- Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
- Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
- Cool on a cooling rack for 10 minutes before devouring!
- Enjoy!
Nutrition Facts : Calories 803 calories, Carbohydrate 96 grams, Fat 43 grams, Fiber 3 grams, Protein 9 grams, Sugar 59 grams
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