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Tag Archives: chocolate chip cookies

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

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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

Coconut Macadamia Nut Cookies!

 

This is a twist on my favorite chocolate chip cookie recipe (also my very 1st blog!).  My friend Jesse asked if they could be made with white chocolate, semisweet chocolate, macadamia nuts and coconut– and I thought– why not?  They turned out great and taste amazing!  Thanks for the idea Jess!

INGREDIENTS:

  • 2c. margarine (use tubs of Fleishmans or Country Crock for best results)
  • 2c. brown sugar
  • 1 1/2 c. sugar
  • 6 c. flour
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/2 t. baking soda
  • 2 tbsp vanilla
  • 2c. (one bag) mini semi-sweet chocolate chips
  • 2c. (one bag) white chocolate chips
  • 1 1/2 c. chopped Macadamia nuts (to taste)
  • 1c. shredded coconut (to taste)

DIRECTIONS:

  • Cream together butter and sugars.  Add the rest of the ingredients except for the flour, chocolate chips, nuts and coconut.
  • Add flour (batter should be fairly dry).  Fold in remaining ingredients.  Add more flour if needed to make cookie dough very thick.   
  • Drop using a Large Cookie Scoop onto cookie sheets.  Bake at 350 degrees for 14-16 minutes.
  • Remove from cookie sheet and cool on parchment paper.
  • Enjoy!!!

My thoughts:  I love this cookie recipe made with the two types of chips in the original recipe.  These cookies are great– but I still prefer the original!  This cookie dough is PERFECT for making absolutely huge cookies that are cooked all the way through but not crunchy 🙂  Love ’em!!!  Hope you do too!!!


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