Brownie-Stuffed Chocolate Chip Cookies
Oh yes, we did make a pan of brownies just to stuff them inside chocolate chip cookies! And once you try ’em, you’ll understand why.
- 1 box (18.3 oz) Betty Crocker™ Chocolate Fudge Brownie Mix
- Water, vegetable oil and eggs called for on brownie mix box
- 1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Chocolate Chip
- ½ cup butter, softened
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 egg
Serving Size: 1 Cookie
Calories 310 (Calories from Fat 130); Total Fat 15g; (Saturated Fat 5g, Trans Fat 0g); Cholesterol 40mg; Sodium 220mg; Potassium 105mg; Total Carbohydrate 42g; (Dietary Fiber 1g, Sugars 29g); Protein 2g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 8%
Exchanges: 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan. Make and bake brownie mix as directed on box. Cool completely in pan, about 1 hour.
- In medium bowl, crumble a 6x3-inch rectangle of the baked brownies (about 1/2 cup, firmly packed). Shape into 20 (3/4-inch) balls; set aside. (Reserve remaining brownies for another use.)
- Heat oven to 350°F. In large bowl, mix cookie mix, butter, flour and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Press thumb into center of each ball to form indent. Press 1 brownie ball into center of each cookie, making sure to form dough around brownie ball to enclose; reshape balls. Place 2 inches apart on ungreased large cookie sheets.
- Bake 10 to 12 minutes or until golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack to cool completely. Store in airtight container at room temperature.
- For even baking, make sure cookies are the same shape and size.
- Try extra brownie pieces as a topping for ice cream sundaes!