Brownie Stuffed Chocolate Chip Cookies

Who wouldn't love brownies AND chocolate chip cookies merged together?!? I saw this recipe and couldn't wait to make it. Picky Palate has tons of cookie recipes and "stuffed" cookie recipes. There are so many that you just want to cook them all.

Brownie Stuffed Chocolate Chip Cookies
Makes Roughly 12-16 Cookies

1 Box Brownie Mix (I used Ghirardelli Double Chocolate)
2 Sticks Softened Butter
1 Cup Granulated Sugar
3/4 Cup Packed Light Brown Sugar
2 Eggs
1 Tablespoon Vanilla
3 1/2 Cups All-Purpose Flour
1 Teaspoon Sea Salt
1 Teaspoon Baking Soda
2 Cups Semi Sweet Chocolate Chips


1. Preheat oven to 350*F. Prepare brownie according to packaged directions. Let cool completely then cut into 1 1/2 inch squares (I made mine smaller).

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom. Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed. Place 6 filled cookies onto a cookie sheet and bake for 18-22 minutes or until edges are golden brown. Remove and let cool for 15 minutes before removing from baking sheet.

Brownie Rubble

Food Network Magazine does this page in the very back of the magazine called "Name This Dish!". This Recipe was in their May 2011 issue and it had no name yet but look SO good. So, I decided to make it for Easter. However, I had to wait until this month's issue of Food Network Magazine to find out what name was the winner - Brownie Rubble!

This dessert is extremely good!! It was a huge hit. The brownies are amazing being made from scratch. You will LOVE this recipe if you like brownies or even desserts lol.

Brownie Rubble
Active: 40 Minutes | Total Time: 1 hr 20 min
Makes: 12 to 18 brownies (I cut into bite size and it made a lot more)

2 Sticks plus 2 Tablespoons Unsalted Butter, plus more for the pan
1 Cup All-Purpose Flour, plus more for dusting
6 Ounces Bittersweet Chocolate, chopped
2 Cups Sugar
3/4 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Salt
4 Large Eggs, Cold
2 Teaspoons Vanilla Extract
1 Cup Mini Marshmallows
1 Cup Semisweet Chocolate Chips
3/4 Cup Unsalted Roasted Peanuts


1. Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400*.

2. Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.

3. Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan.

4. Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.

5. Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.

Peanut Butter Cup Brownies

I made these for our family beach trip and they were gone REALLY quickly! Very yummy and easy to make.

Peanut Butter Cup Brownies
Makes 40 brownies (mine didn't make 40)

1 Box of your Favorite Brownie Mix (I used Ghiradelli Chocolate Brownie Mix)
1/2 Cup Peanut Butter Chips
1/2 Cup Semi-Sweet Chocolate Chips
3/4 Cup Creamy Peanut Butter

Preheat oven to 350*. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.