Brownie-Stuffed Cookies

Active time: 30 minutes | Bake time: 16 minutes | Yield: 16 cookies

I love coming up with fun ways to experiment with cookies and this one is definitely a winner. I mean, how can you go wrong with brownies INSIDE of cookies!? I was brainstorming ideas of things to stuff into cookie dough (because I love a good surprise inside a cookie), and the idea of putting brownie batter into the center popped into my head and I was so excited to try them out. I was so happy when I tasted them for the first time because the brownie and cookie combination is absolute deliciousness.

Ingredients:

• 1 box brownie mix

• 16 tbsp (226g / 2 sticks) butter, softened

• 200g (1 cup) granulated sugar

• 200g (1 cup) brown sugar

• 3 large eggs, room temperature

• 1 ¼ tsp vanilla extract

• 440g (3 ⅔ cups) all purpose flour

• 24g (2 tbsp) powdered sugar

• 1 ¼ tsp baking soda

• 1 ¼ tsp salt

• 300g (1 ½ cups) chocolate chips - I recommend half semisweet, half dark chips.

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Make the brownie mix according to box directions. Scoop 2 tbsp dollops of the brownie mix onto a baking sheet lined with parchment paper and place in the freezer.

3. Meanwhile, cream butter together with granulated and brown sugar in a large bowl with a spatula or electric mixer with paddle attachment.

4. Mix in eggs and vanilla until smooth.

5. Add flour, baking soda, and salt; fold in dry ingredients until mostly combined (still some flour streaks visible).

6. Fold in chocolate chips. As you fold them in, the dry ingredients will continue to incorporate.

7. Scoop heaping 3 tbsp portions of the cookie dough (try to make an even number of cookie dough and brownie batter scoops). Press a ball of brownie batter into the center of each cookie dough ball and use your hands to form the cookie dough around the brownie batter, covering the brownie batter completely.

   1. If your kitchen is warm and the chocolate chips start to get melt-y in your hands, place the cookie dough and brownie batter back in the freezer for 5-10 minutes and then continue.

8. Place cookies on baking sheet at least 4 inches apart (they spread quite a bit). Bake for 18-24 minutes, until the edges are browned and the center is very lightly browned. Cool on baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.