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Chocolate Chip Cookie Dough Brownies!

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Cookie Dough BrownieThese soft brownies topped with cookie dough and fudge are an easy family favorite!!

I’m back! Thanks for your patience this past month. This was the 1st break I’ve taken from Easybaked in nearly 4 years, but there are just some times in life that knock you over and even your favorite things (like baking and blogging!) hold no appeal.

We lost my beautiful mom very quickly last month to aggressive cancer. She is woven through this collection of recipes in so many ways. She taught me how to bake, she shared her best dessert ideas, and she helped me brainstorm new and creative ways to remake a recipe.

She was my biggest fan. As I post this recipe later this week, I will miss her text; “Honey, I loved your blog post- are you bringing those home this weekend? They look so good!”

 1934081_25483287512_9140_nThese cookie dough brownies are mom’s recipe- with a new twist. Mom made these all the time, with mint filling. They have been featured here on Easybaked many times- with all kinds of different fillings. If you’d like to see these other recipes, just click on the photo!

Mint Creme Brownie CupsCaramel Fudge Brownies!!Coconut Brownie Cups!!!Peanut Butter Fudge Brownies!!!!!

As you can see, almost any filling is a wonderful addition to these dense, rich brownies. Cookie dough is no exception- it is WONDERFUL, cuts beautifully into squares, and can be kept refrigerated for three to four days or frozen for up to a month. (I love make-ahead desserts!!!) Want to know how to make these? Here you go: (printable recipe)

INGREDIENTS:

Brownie:

  • Two sticks (1 cup) butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup milk

Filling:

  • 4 cups of powdered sugar
  • 1 stick (1/2 cup) of butter, melted
  • 1 tablespoon of vanilla
  • 1 cup of brown sugar
  • 1 cup of flour
  • 1/4 cup of water (more or less, to desired consistency)
  • 1 bag of mini chocolate chips

Chocolate Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″)
  • Bake at 350 degrees for 14-16 minutes or until done in center and pulling slightly away from sides.
  • Cool.  

Filling:

  • Place powdered sugar and melted butter into a large mixing bowl, and use a mixer to beat on medium until crumbly.
  • Add vanilla, brown sugar and flour and continue mixing.
  • Add water, a little at a time, until a thick but spreadable consistency is reached.
  • Beat on high until smooth and creamy
  • Add bag of mini chocolate chips, and stir in on low until well blended.
  • Spoon over (cooled!!) brownies, and spread until evenly distributed over entire brownie top. (I used clean hands to press the dough into corners, and then I placed wax paper over the entire top and used my hands to press into a flat, even layer)
Chocolate Topping:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over cookie dough filling and spread evenly over top
  • Chill until top layer is hard.
  • Cut into squares. Serve immediately, or stack in an air-tight container with parchment paper between each layer. Refrigerate for several days, or freeze for up to a month. (They are actually really yummy right out of the freezer!!)
  • Enjoy!



Cookies Dough Brownie My thoughts: These are as good as they look. If you like sneaking cookie dough out of the bowl, these are for you! This recipe makes quite a few brownies, and I love that they can be made ahead and some of them frozen for a later date. Enjoy!!

Cookie Dough Brownies

This one’s for you mom. I love you!

More of mom’s recipes here on easybaked:

Ice cream pie!!!!Chocolate drop cookies!Pumpkin RollChocolate Chip Cake

Peppermint ice cream pieone of our summer favorites!  Chocolate drop cookiesone of my first recipes with mom.  Pumpkin roll- people always asked her to bring this to family celebrations.  Chocolate chip cakeher go-to recipe for winning a bake off.

Have you ever visited Immeasurably More? It’s about my non-baking self and all the ways God is directing my steps. Stop by sometime by clicking the link below.

JV blog header

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Cookie Dough Frosted Cupcakes

Cookie Dough CupcakesChocolate cupcakes topped with rich chocolate chip cookie dough frosting….my new favorite thing!

I love cookie dough.  When I was a little girl we always got little nibbles of it when mom was baking.  Now, of course, we know that those raw eggs could kill us…but I think that cookie dough might be worth that risk!!  

The best part of this recipe is that the frosting truly tastes like cookie dough (a light creamy cookie dough) and there are NO eggs in it.  So you could just eat it straight out of the bowl and forget the cupcakes….not that I would do that….ever….well…maybe just a little….

I made my cupcakes into minis- simply because I wanted to put a “scoop” of frosting on top and a full-size scoop would be a HUGE amount of frosting…I don’t have a problem with that, but I think most people might 😉

Cookie Dough Cupcakes3

INGREDIENTS:

  • One boxed chocolate cake mix (plus water, oil and eggs to make according to box)

***OR use your favorite cupcake recipe.  This is really all about the frosting– so do your favorite thing with the cupcake recipe/ flavor***

  • 2 sticks (8 oz.) unsalted butter(softened)
  • 2 sticks (8 oz.) salted butter(softened)
  • 2 c. powered sugar
  • 1 c. brown sugar (packed)
  • 3 T. vanilla
  • 1/3c. flour
  • 1 12 oz bag of mini chocolate chips.

DIRECTIONS:

  • Make cake mix (or your favorite cake recipe) and divide into mini cupcake liners in a mini cupcake tin. (makes about 48 mini cupcakes)
  • Bake according to box/recipe (mini cupcakes take less time, so adjust accordingly!)
  • Cool cupcakes completely.
  • Place all frosting ingredients except mini chips into a large mixing bowl and beat with mixer on low until combined and then high until light and fluffy.
  • Add mini chips (keep about 1/4 of a cup aside to sprinkle on top) and beat on low until fully combined.
  • Frost cupcakes.  You can use a knife to just spread it on or use a small or medium Cookie Scoop to make your cupcakes look like mine do.
  • Sprinkle remaining chips on top and gobble these cupcakes up!!!

Cookie Dough Cupcakes2My thoughts: These are dangerous cupcakes for me.  I had to get them out of my house FAST.  I seriously wanted to eat them all.  Ah….cookie dough….sigh.  Enjoy these so much!!!!  ~r

Chocolate Chip Cookie Dough Cupcakes Front and Back6-13-14: Did you know that this yummy recipe is available on adorable blank notecards?  With a photo of the cupcakes on the front, the recipe on the back, and plenty of room to write a message inside, these are the PERFECT gift!  Why send just a card, when you can send the gift of a recipe as well?!?  Click here for more information and to order.

Chocolate chips are an important ingredient here at easybaked~  click on an image to be taken to the recipe:

Chocolate chip cookies!!!Mini chocolate chip cookie cheesecakesGooey filling in Seven layer cups!Mini Cookie Dough Cheesecake

Chocolate Chip Oreo Brownie Cups

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Brownie Oreo Cookie CupChocolate chip cookie dough topped with an Oreo cookie topped with a chewy brownie… does dessert get better than this?  Plus they are just so cute- and fun to eat!

These little dessert cups are incredibly easy to make.  All you need is refrigerated cookie dough, Oreos and brownie mix (plus the oil water and eggs to make the brownies!)

Dessert Ingredients!They are so easy to put together:

DIRECTIONS:

  • Preheat the oven to 350F degrees.
  • Put 24 cupcake liners into cupcake tins.
  • Break apart refrigerated cookie dough (the Nestle brand comes already divided into 24 pieces)
  • Press cookie dough into the bottom of each cupcake liner so it covers the bottom of each cup (I thought that as the dough warmed a little bit to room temperature that this was easier).
  • Press an Oreo cookie on top of each bit of cookie dough.

Break apart cookie dough bits....Press Oreo on top of cookie dough..

  • Prepare the brownie mix as directed on box and scoop batter evenly into all 24 cups, covering the Oreo completely.


Scoop brownie batter over Oreo.

  • Bake at 350F degrees for 20-30 minutes.  Check often and be sure you don’t over bake the brownie.  They are much better a little chewy!
  • Remove from oven and serve warm or at room temperature.
  • I served with a little whipped topping and chocolate/ caramel drizzle.


Brownie Oreo Cookie Cup3

My thoughts: These are a really easy and yummy treat.  They are fun right out of the cupcake wrapper (eaten like a cupcake), or they are fun to dress up as a fancy dessert with pretty drizzles and toppings.  The three layers of different flavor and consistency make this a truly unique dessert!  Enjoy!! ~r

Brownie Oreo Cookie Cup2

Other dessert cup recipes you might enjoy: (click on the image to be taken to the recipe)

Fruit Loop Confetti Cups!!Salted Caramel Cookie Cups (2)Pecan Pie cookie cups with dark chocolateSeven Layer Cups

Mini Cookie Dough Cheesecakes

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These yummy little cheesecakes have chocolate chips in the crust and adorable little chocolate chip cookies baked right on the top.  A perfect mini party dessert!!

INGREDIENTS: (makes 12 mini cheesecakes)

  • 3/4 c. finely crushed graham crackers
  • 2 1/2 T. melted butter
  • 1/3 c. mini chocolate chips
  • 1 (8oz) bar of Philadelphia Cream Cheese (softened to room temperature)
  • 1/3 c. sugar
  • 1 egg
  • 1/4 t. vanilla
  • 1 tube of refrigerated chocolate chip cookie dough (I use Pillsbury)

DIRECTIONS:

  • Preheat oven to 325.
  • Open tube of cookie dough and using a small melon baller or Mini Cookie Scoop make 12 small cookie balls (about an inch in diameter) and set aside. (You will not use much of the dough for this recipe- which means you can make cookies later!!!)
  • Combine graham cracker crumbs with butter and mix well.
  • Add mini chips, and when well combined, evenly divide into a Mini Cheesecake Pan (make sure you place your metal disks in each cup first!)
  • Press crumbs into bottom of each cup using a Mini Tart Shaper
  • Combine softened cream cheese with sugar and add egg and vanilla.  Beat until smooth.
  • Evenly divide batter into each of the 12 mini cheesecake cups.
  • Place pan on a cookie sheet and bake at 325 degrees for 30 minutes.
  • Remove pan from oven and gently place one cookie dough ball on the top of each mini cheesecake.
  • Return pan to the oven for 10-12 minutes- until cookies are baked on the top of each cheesecake and starting to brown.
  • Remove from oven and cool completely.
  • Refrigerate overnight, remove from pan and ENJOY!!

My thoughts:  It took me two tries to get the cookie dough to bake on the top all cute and pretty.  Its all in the timing.  My first attempt at this recipe, I put the cookie dough on top before the cheesecake was baked.  The cookie dough sank and pushed the cheesecake batter right over the top of the pans, leaving a huge mess!  Putting the dough on near the end of baking worked perfectly.  Lesson?  When at first you don’t succeed, try again! (also, stock up on cream cheese when it is on sale so it doesn’t cost a fortune to experiment!)  I really hope you love these yummy little treats!  Enjoy!!  -r

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