Brownie Chocolate Chip Cookie Bars Recipes

CHOCOLATE CHIP COOKIE BROWNIES

Chocolate Chip Cookie Brownies image

This cookie-brownie combo is the best of both worlds--moist, chocolaty brownies are layered with chewy chocolate chip cookie dough to make a bar that satisfies every craving!

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h15m

Yield 16

Number Of Ingredients 9

Ingredients

½ cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tablespoon vanilla
⅔ cup all-purpose flour
¼ teaspoon baking soda
1 (16.5 ounce) package purchased refrigerated cookie dough
1 Reynolds® Bakeware Pan

Steps:

Preheat oven to 325 degrees F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
Stir together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds® Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly.
Bake 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 285.3 calories, Carbohydrate 36.1 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 7.5 g, Sodium 131.8 mg, Sugar 12.7 g

TO-DIE-FOR BROWNIE CHOCOLATE CHIP COOKIE BARS

To-Die-For Brownie Chocolate Chip Cookie Bars image

These brownie chocolate chip cookie bars are a mix of cookies and brownies topped with a white chocolate top. Amazing! I always get people asking for seconds and thirds!

Provided by eunice

Categories Desserts Cookies Bar Cookie Recipes

Time 1h9m

Yield 20

Number Of Ingredients 20

Ingredients

⅔ cup all-purpose flour
¾ cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
¾ cup white sugar
4 fluid ounces coffee-flavored liqueur
2 eggs
1 teaspoon vanilla extract
½ cup melted butter
1 ⅓ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup crunchy peanut butter
½ cup unsalted butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
2 (4 ounce) packages white chocolate (such as Baker's®), broken into pieces, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine 2/3 cup flour, cocoa powder, 1/4 teaspoon salt, and 1/4 teaspoon baking powder in a large bowl.
Stir 3/4 cup sugar, coffee liqueur, 2 eggs, and 1 teaspoon vanilla extract together in a large bowl. Add melted butter and the flour mixture; stir and spread batter into an ungreased 9x13-inch baking pan.
Sift 1 1/3 cups flour, baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt together in a large bowl.
Beat peanut butter, unsalted butter, brown sugar, and 1/2 cup white sugar together in another large bowl using an electric mixer. Beat in 1 egg and 1 teaspoon vanilla extract. Stir in flour mixture. Place peanut butter cookie dough on top of the brownie mixture in the baking pan.
Bake in the preheated oven until cookie layer is golden brown, 18 to 20 minutes. Let cool for 15 minutes. Cut into squares and leave in the pan until fully cool, about 20 minutes more.
Place white chocolate in a microwave-safe bowl. Heat in microwave until melted, about 30 seconds. Place melted chocolate in a resealable plastic sandwich bag and cut a very tiny hole in a corner. Drizzle white chocolate over cooled cookie brownies.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 39.7 g, Cholesterol 54.7 mg, Fat 17.4 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 9.1 g, Sodium 212 mg, Sugar 27.5 g

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