Chocolate Chip Brownie Cookie Cups | Blended Kitchen
During one of our “blog dinner nights,” we realized at the last minute that we needed a dessert. Looking at these two sinfully good desserts that we happened to have hangin’ around, we thought “what if we did them together”? Luckily for you, we did, and they were So. Freaking. Good.
In the bottom of each muffin pan, we scooped in 2 tablespoons of prepared brownie batter. We then topped it with a slice of chocolate chip cookie dough. If your brownie mix originally calls for a coating of baking spray, use it. If it doesn’t call for a greased pan, then don’t.
Here’s the recipe:
1 Box of brownie mix. Any flavor or combination you desire works.
1 roll of refrigerated chocolate chip cookie dough from the grocery store.
Check the recommended baking time on the brownies and cookies. Both of our packages called for a 350 degree oven.
Prepare the brownie mix as directed on the package. If the brownie mix calls for a greased pan, do so now.
Scoop two tablespoons of brownie batter in each muffin pan.
Top the brownie batter with a slice of cookie dough. Ours was approx 1/4 inch thick.
Bake the cookie/brownie cups until done. The cookie will look like a finished chocolate chip cookie does. Ours took 16 minutes, but time may vary for you.
Let the brownie/cookie sit at least 10 minutes before “popping” each one out of the pan to finish cooling. If it’s “popped” too quickly, the brownie will fall apart. It also helps to use a thin knife to help lift it out.
Nom. nom. nom.