Brownie Surprise Cookies Recipes

BROWNIE COOKIES

Steps:

• Melt butter and set aside to cool.
• Sift together all dry ingredients.
• In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated.
• Spread batter in a prepared 9x13 pan and bake for 15-20 minutes at 350°F.
• Use a toothpick to test the brownies and note that they will be thin. (I have removed them right at 15 minutes before.) If when removed a few crumbs remain but there is no wet batter, the brownies are done.
• Set aside to cool.
• Heat oven to 350°F.
• In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt and set aside. Don't skip this step!
• In the bowl of a stand mixer, cream together the butter and sugars until incorporated. There may be some small butter cubes and that is ok.
• Add in eggs one at a time and mix until incorporated.
• With the mixer on low, add in the dry ingredients. Mix until combined. (about 30 seconds) Cookie dough will be thick.
• Remove bowl from stand mixer and fold in 1/2 cup of semi-sweet chocolate chips.
• Flip brownies onto a cutting board and cut off hard edges on all sides and discard. (or have a little snack!)
• Cut the brownies into small bite-sized pieces. I found that about 1/2 inch across and wide was the perfect size. (I used 4 cups total which was about 3/4 of the brownies.) Fold into batter.
• Prepare cookie sheets with parchment paper.
• Using a scoop that holds about 2 tablespoons of batter, scoop out cookie dough onto baking sheet.
• Pick up each rounded cookie and dunk into a bowl with the remaining mini chocolate chips. Press the dough cookie into the bowl to flatten it and fully cover the cookie.
• Set the dough cookie on the sheet and repeat with remaining cookies. (You should be able to fit 8 on one sheet as the cookies do not spread too much.)
• Bake for 8-10 minutes. Allow cookies to rest on pan for at least 5 minutes.

BROWNIE MIX COOKIES

Steps:

• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Stir together the brownie mix, butter and egg in a large bowl until smooth and combined, then fold in the chocolate chunks.
• Scoop 24 balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Use the palm of your hand to gently press each ball into a thick disk. Bake until the cookies spread and the edges are just set, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

BROWNIE COOKIES

Steps:

• In a small mixing bowl combine flour and baking powder.
• Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
• Bake cookies for 12 to 15 minutes.

BROWNIE SURPRISE COOKIES

Steps:

• Heat oven to 350°F.
• Combine 1 cup sugar and 1/2 cup margarine in large mixer bowl.
• Beat at medium speed until creamy.
• Add egg and vanilla, and continue beating until well mixed.
• Reduce speed to low,and add all remaining cookie ingredients except marshmallows.
• Beat until well mixed.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 6-7 minutes or until edges are just set.
• Remove from oven.
• Press 1 marshmallow half onto center of each cookie.
• Continue baking for 2 minutes or until marshmallow is softened.
• Cool 1 minute; remove from cookie sheets.
• Cool completely.
• Combine all frosting ingredients except milk in small mixer bowl.
• Beat at low speed, adding enough milk for desired spreading consistency.
• Frost cooled cookies, covering entire marshmallow.
• Variations: Before putting frosting over cooled cookies, spread a thin layer of peanut butter, caramel, or seedless raspberry jelly over marshmallow, and then add your frosting.

BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
• Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
• Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
• Once cool, sprinkle generously with powdered sugar.

BROWNIES WITH A SURPRISE

Steps:

• Preheat oven to 350 degrees. Melt butter and chocolate together in a metal bowl over simmering water. Remove from over water and set aside. In a large bowl, whisk together sugar, eggs and vanilla. Whisk only to blend. Add chocolate mixture and whisk gently. Add flour and salt and use the whisk to stir in until blended. Grease a 12 by 12-inch square pan, and line the bottom with parchment. Pour a scant half of the brownie batter into pan and spread smooth. Place the 16 peanut butter cups upside-down onto the batter, spacing them evenly in 4 rows of 4 (the brownies will be cut into 16 squares, with a peanut butter cup in the center of each.) Push the cups down into the batter slightly. Top with the remaining batter and gently spread smooth. Bake 30 minutes. Center will still be soft. Remove from oven and let cool in pan on wire rack. Cool completely before cutting, or for best cutting results, chill several hours or overnight in refrigerator. Cut into 16 (3-inch) squares.