If you hang out here much at all, you may know my family has a fondness for anything that involves cookie dough. For instance, the Chocolate Chip Cookie Dough Cupcakes we made for Heather’s birthday a few years ago, and the ever favorite, Chocolate Chip Cookie Brownies.
So, a few months back, when I ran across the Donna Hay Brownie Cookie recipe my first thought was I HAD to make those with cookie dough filling!
This Brownie Sandwich Cookie recipe is the perfect marriage of the Cookie Dough Cupcakes and the Chocolate Chip Cookie Brownie. Cookie Dough frosting sandwiched between a soft chewy brownie shaped like a cookie!
I know sandwich brownie cookies aren’t the prettiest cookies, but I can assure you, they are heavenly and oh so rich in chocolatey goodness. A bit indulgent, which was probably a good thing, or I would have eaten a lot more than I did!
for full instruction please see : tidymom.net
BAWAH
So, a few months back, when I ran across the Donna Hay Brownie Cookie recipe my first thought was I HAD to make those with cookie dough filling!
This Brownie Sandwich Cookie recipe is the perfect marriage of the Cookie Dough Cupcakes and the Chocolate Chip Cookie Brownie. Cookie Dough frosting sandwiched between a soft chewy brownie shaped like a cookie!
I know sandwich brownie cookies aren’t the prettiest cookies, but I can assure you, they are heavenly and oh so rich in chocolatey goodness. A bit indulgent, which was probably a good thing, or I would have eaten a lot more than I did!
INGREDIENTS:
- Brownie Cookies
- 1 batch of prepared brownie batter according to box or a favorite brownie recipe (I used a Ghirardelli Brownie Mix )
- Chocolate Chip Cookie Dough Frosting
- 1½ cups (3 sticks) unsalted butter, at room temperature
- ¾ cup light brown sugar, packed
- 3½ cups confectioners’ sugar
- 1 cup all-purpose flour
- ¾ teaspoon salt
- 3 tablespoons milk
- 2½ teaspoon vanilla extract
- 3/4 cup mini chocolate chips
- Get Ingredients Powered by Chicory
DIRECTIONS:
- Brownie Cookies
- Heat oven to 325°.
- Spoon tablespoonfuls of brownie batter, one at a time, onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until puffed and cracked. Allow to cool completely on pan. Tip: We put them in the refrigerator to make them easier to frost.
- .......................................
for full instruction please see : tidymom.net
