I had a lot of leftover chocolate chip cookie dough from my cookie dough cookies, so I made some brownie cookies to help use it up!  I also used ice cream frosting on top.  You can use any flavor ice cream (i used cookie dough), or you can use a vanilla buttercream.

Remember to scoop your flour from your flour bag into your measuring cup  so you get the right amount.  After you scoop out the individual doughs, chill a few hours or overnight.   And preheat your oven before baking.

• Cookie dough ingredients
• 2 tbs butter, softened
• 1/4 cup brown sugar
• 1/2 tbs heavy cream
• 1 tsp vanilla
• 1/4 cup flour (heated in a microwave safe container for 30 seconds)
• 2 tbs mini chocolate chips

Directions – in a bowl, cream butter and brown sugar for 3 minutes.  Add vanilla and cream.  Mix in flour.  Blend in chips.  Scoop out tsp of dough and freeze. 

• 6 tbs butter, melted
• 1 1/2 cups
• 1 tsp vanilla
• 4 tbs corn syrup (or honey)
• 1 tbs vanilla
• 2 egg whites
• 1 1/2 cups flour
• 1 cup baking cocoa (I used rodelle dark)
• 1 tsp baking powder
• 1/2 tsp salt

Directions – in a bowl, mix butter, and sugar.  Add egg whites, vanilla and corn syrup.  Blend in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours or overnight.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.   Bake 10 to 12 minutes, no longer.  Cool completely.

• Frosting list
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla
• 2 tbs ice cream, melted

In a bowl, blend butter, powdered sugar and vanilla.  Blend in ice cream.  Add more powdered sugar if you want a thicker consistency.

Frost cookies.

Top with cookie dough bites and store in covered container

Thanks for stopping by!