To celebrate having one of our favorite co-workers on campus this week in Bristol – the one and only Harry Douglas, of “Fitz and Harry” on ESPN Radio, as well as day 2 of the 2023 NFL draft, I present brownie stuffed chocolate chip cookies. I “cheated” and used a mix for the brownies. But honestly, I think brownie mixes are just fine to use and make great brownies, especially when you are pressed for time.
Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount. If you pour directly from the bag to the measuring cup, it gets packed in, and you could end up with dry cookies! I chilled the dough overnight to prevent spreading. Also, preheat the dough for 20 minutes before baking so it gets to the right temp.
- Ingredients list
- 1 pan brownies baked and cooled, cut into 2 inch squares
- 2 1/4 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 cup crisco
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 tsp vanilla
- 2 eggs
- 2 cups chocolate chips
Directions – in a bowl, cream crisco, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. If dough seems a little try, add a tbs or 2 of water. Fold in chips. Scoop out 1/4 cups of dough. Divide in half and slightly flatten.
Place a small brownie square on top.
Top with other half of flattened cookie dough
Seal edges so you can’t see brownie.
Chill dough at least a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 13 minutes – there will be light golden patches on top. Don’t bake them too much longer. Even if they are a little doughy, they will firm up. Store in covered container.
Thanks so much for stopping by! I wish you peace and joy today. Remember to be kind. Life can be so hard for people. We are all fighting a battle, and some are worse than others.