Brownie-Batter Stuffed Chocolate-Chip Cookies

If you've been on my Facebook page lately, you may be feeling a little déjà vu-ish at the moment, because this post was inspired by a recent post there.

To recap: my girls were getting ready to host their friend Kelsey for a sleepover. I told them to ask her what she wanted for dessert, and Kelsey said she couldn't decide between brownies and chocolate-chip cookies. 

My younger daughter, who is well-versed in our family's dessert repertoire, told her, "I know what you want." 

Enter Brownie-Batter Stuffed Chocolate-Chip Cookies.

I included the basic method for these cookies on Facebook, but here's a more detailed recipe. Because no one should have to choose between two of the great desserts of the world when it's entirely possible to have them both in one life-altering bite.

Brownie-Batter Stuffed Chocolate-Chip Cookies {print}

1 standard-sized batch chocolate-chip cookie dough, well chilled (make your favorite recipe or make my favorite recipe or use a tube from the grocery store or haul out that tub you bought from the school fundraiser and stashed in the freezer...any chocolate-chip cookie dough will work as long as it is well-chilled and firm)

1 batch brownie batter, made by mixing together the following ingredients and freezing until solid and firm...don't try to cheat this step:

• 1 standard-sized box plain, basic brownie mix (I like Duncan Hines Dark Chocolate Fudge)
• melted butter equivalent to the oil called for on the box (e.g., 1/3 cup melted butter instead of 1/3 cup oil)
• water as called for on the box (e.g., 1/4 cup for 1/4 cup)
• NO egg(s), no matter what the box calls for (e.g., none for one, none for two, none for three...this brownie batter contains ZERO eggs)

Once you've got a well-chilled batch of cookie dough and a solidly frozen batch of brownie batter within reach, you're ready to roll, wrap, and bake. 

Preheat your oven to 350 degrees and either coat a cookie sheet with nonstick cooking spray or line it with parchment paper. Scoop about 1 scant tablespoon of frozen brownie batter out of the container you stored it in and roll it into a ball. You may have to show the batter who's boss at first, but it will get easier as the batter softens up a little. Now take about 1 1/2 to 2 tablespoons well-chilled chocolate-chip cookie dough and smoosh it out a little in the palm of your hand. Place your brownie ball in the center and fold the cookie dough up around it. You are trying to entirely encase the brownie batter in cookie dough. Yes, this is a little messy. But so are lots of other things in life that are much less delicious than these cookies will be. Carry on. Pinch the cookie dough around the brownie batter ball until the brownie batter is safely tucked inside and cannot be seen. 

Place on your prepared cookie sheet and repeat with enough of your remaining dough and batter until you have as many cookies as you want to make. Chill/freeze remaining dough and batter until you need it.

Bake at 350 degrees for 8-10 minutes, or until cracked around the edges and puffed in the center. Cool on the cookie sheet for several minutes or until the cookies are firm enough to remove to a wire rack without falling apart in transit. Eat while warm, with a big glass of cold milk.

*   *   *   *   *   *   *   *
I've never made this kind of plea before on this page, and I'm not going to do it again. But if you haven't stopped by my Facebook page, I'd love to have you do it now. I have this weird dream of getting to 777 "likes"--7 being a number of completion in the Bible and all that. I don't know...it just seems so tidy to me. Unlike my house. Which is enough said on both these subjects. Thanks for reading.

This post may have been shared at some of these blog parties.