Brownie Pillow Cookies

As promised, here they are…Brownies. Stuffed inside cookies. I don’t think it gets much better than that.

I don’t know if any of you have ever visited The Fresh Market, but if you haven’t you should. Lots of organic, fresh produce, great vegetarian options, local meats…the list goes on. The one in Lexington is located on Tates Creek road, in the same shopping center as Malone’s and Rite Aid. The Fresh Market was also the place that introduced me to these cookies.

I made this recipe up one night when I was craving one of those suckers and didn’t feel like braving the traffic to go buy some. I’m sure there are a million ways to create them, but this is how I went about it.

First things first. The cookie part.

I’m sure you guys have already made the chocolate chip cookies I told you about a few posts ago. Right? Ok, well if not…here you go.

Make the dough as directed. If you don’t want to be assaulted with tons of chocolate (although I don’t see why that’s a problem), then skip the chocolate chips. After the dough is made, it needs to chill in the fridge for about 45 minutes to an hour. The colder the dough, the easier it is to shape around the brownies.

Now the brownie. If you want to go all out, then by all means, make some brownies from scratch. I was lazy and didn’t feel like washing any more dishes than I had to. So I used a Duncan Hines mix that I had handy. You can get creative, use whatever kind of brownie mix you want.

Make the brownies per the package directions. Let them cool, then cut them into small squares, about 1/2 an inch by 1/2 an inch. (Thought I had a photo of this, but I don’t. Lame.)

Now the fun part.

Grease or line your cookie sheet with parchment paper, and spoon out a pretty hefty amount of the cookie dough. Maybe 1/4 of a cup? I didn’t measure. I suck. My first batch, I probably used 1/2 a cup of dough and the cookies were crazy huge. They ran and the brownie popped out and they were terrible. Anyhow, use enough so that the brownie will fit in the middle while still leave some extra dough around the outside.

Don’t crowd your cookie sheet, these cookies spread out quite a bit!

Using you finger, press down the center of the dough and press a piece of brownie into it.

Now shape the dough around the brownie. This part can get a bit messy. If there isn’t enough dough, just spoon some more on top of the brownie and roll it until it forms a ball.

Bake them at 350 degrees, for about 15 minutes. My oven is a monster, so you may need a little more time for yours.

Ready to see them again? I know you are.

Voila! Brownie in a cookie! Slip into some sweatpants, grab a glass of milk and indulge!

Currently dancing to: “These Streets,” Paolo Nutini

Advertisements

Basic Chocolate Chip Cookies

If you’re wanting to learn how to bake, learn this cookie recipe and you’ll be set. Even though it says it’s chocolate chip, you can use the dough for this cookie as a blank slate and add anything you want. I’ve come across a lot of recipes for chocolate chip cookies, but this is the one I always come back to.

Ingredients:

  • 2 1/2 c all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 c (2 sticks) room temp. butter
  • 1 1/2 c brown sugar
  • 1/2 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 12 oz (1 bag) semi-sweet or milk chocolate chips

Preheat your oven to 375 degrees.

In a mixing bowl, mix flour, salt, and baking soda.

In a different bowl, cream the butter and sugars together with a hand mixer.

It doesn’t have to be completely smooth. Once you add the eggs and mix it together, the batter will smooth out.

Speaking of which, add the eggs and vanilla.

Mix on low or medium speed until everything is combined.

Next is the flour mixture. Don’t dump it all in at once, or it will take forever to mix and your mixer may have a stroke and die. I generally do about a cupful at a time. Also, before you just stick your mixer into the batter and crank it up on high, try blending the flour in a tiny bit with a spoon. That way you don’t end up looking like you took a bath in flour.

Finally (this is the best part), it’s time for the chocolate chips! This is where the fun can come in. If you’re not a fan of chocolate, 1. You’re crazy, leave my blog (I kid, I kid!) and 2. You can use anything you want. Substitute caramel chips, any kind of chopped nuts, coconut, butterscotch chips, dried fruit…The list goes on. But for me, I’m choosing the chocolate!

Using a spoon, fold in the chips.

Now, line a baking sheet with parchment paper or grease a cookie sheet. I use the paper, because clean up is much easier. If you use parchment, after ripping off the amount you need, flip it over so the ends curl under. It will keep it from popping off the sheet while you’re spooning on the batter.

By the way, these baking sheets are probably the best thing ever invented. Check them out here. Mine is a little beat up, but it still works like a charm.

The rest of this recipe is up to you. I normally use about 1 tbs of batter for a medium sized cookie. You can adjust to your desired size.

Everyone likes their cookies a little different. I go for the really soft ones, with gooey centers. My mom likes them rock hard. For softer cookies, I bake them for about 10 minutes. Harder cookies stay in for about 13. Don’t forget that all ovens vary, so you really just have to watch them. Generally, 10 minutes is a safe place to start and you can go from there. Also, cookies continue to cook for a few minutes after they come out of the oven, so don’t wait until they’re completely hard to take them out. You will end up with frisbee, rock cookies and no one will want them.

Serve up warm with a cold glass of milk, or if you’re feeling really creative…Wait until the cookies cool, spoon some vanilla or coffee ice cream onto one, put another cookie on top and pop them in the freezer for an hour. Homemade ice cream sandwiches!

Currently dancing to: “All American Girl,” Carrie Underwood.