The kids were off Wednesday for parent/teacher conferences. So in the morning, we sat down with the iPad and checked out my Yummy Desserts board on Pinterest. I told the kids to pick something that we could make together. Mason pointed to everything. Cooper said, “I only like cookies and brownies so that’s all I want to make.” Enter the Brookie Cookie from Cookies and Cups. I pin a lot of Shelly’s recipes – she always gets my stomach growling for sweets!
Our family is a big fan of Brookies (a mix of brownie and chocolate chip cookie), but we’ve only ever had them in bar form (brownie base with chocolate chip cookie dough dropped on top.) The idea of forming a cookie was definitely intriguing, so I knew we had to give it a go.
Well the “we” quickly turned into “I” since the kids had worn themselves out jumping in leaves and walking around the neighborhood. So while they got their Mario Kart Wii on, I got my baking on.
These are now my FAVORITE cookie! I can’t get enough of them. Seriously…. You need these in your life!
Here is the recipe from Cookies and Cups:
Chocolate Chip Cookie
1 cup butter at room temperature
1 cup brown sugar
1/4 cup granulated sugar
1 Tbsp vanilla
1 tsp baking soda
1 tsp salt
3 cups flour
2 cups mini chocolate chips
1 (18 oz.) box brownie mix (I used Ghiradelli Double Chocolate)
1 1/4 cup flour
1/3 cup vegetable oil
- Preheat oven to 350°
- Line baking sheet with parchment paper and set aside.
For chocolate chip cookie portion:
- Cream butter and both sugars together for 2 minutes until fluffy and light.
- Add in eggs and vanilla and mix until incorporated.
- Mix in baking soda and salt. Then add flour and mix until combined.
- Stir in chocolate chips and set aside.
For the brownie portion:
- In a large bowl, combine brownie mix and flour. Whisk together.
- Stir in eggs and oil until combined. Dough will be thick.
To make the magic happen:
- Form chocolate chip cookie dough into 1 inch balls. Scoop an equal size of the brownie mixture and squish it together with the cookie.
- Place on baking sheet 2 inches apart.
- Bake for 9-10 minutes until edges are golden and cookies are just set.
- Allow to cool for 3-4 minutes on baking sheet and then transfer to a wire rack to finish cooling.
If you want to be really crazy, spread some peanut butter on one of them and make a cookie sandwich! (I have to give that genius creation credit to my husband!)