Some of you may remember my brownie pillow cookie recipe from 2011 when I was on a quest to create brownie pillow cookies like the ones from Fresh Market. I scoured the internet and my imagination. I thought the best way was to cover a cooked brownie square with raw cookie dough, then bake the concoction. It was decent enough.....
....but never "right"....
...until fate intervened.
The consistency and brownie-to-cookie ratio wasn't quite right, and while it wasn't keeping me up at night, it secretly drove me nuts that I couldn't figure it out. What began as a cooking mishap over the weekend turned into a lightbulb moment. Ladies and gents, the proper brownie pillow cookie.
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| I spy a secret brownie surprise... |
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| The perfect brownie-to-cookie ratio in every bite |
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The real secret is to refrigerate the brownie batter while the cookie dough stays "dough-y". Recipe details are below:
1. Make batch of brownie batter. You can use a box if you like, but we are pretty obsessed with homemade brownies. They are so easy and once you taste the difference, you can't go back. We make the recipe on the box of Baker's Unsweetened Chocolate with a few modifications. Our recipe:
- 1 pkg (4 oz) Baker's Unsweetened Chocolate (be sure to look at box, they're recently changed their packaging quantity)
- 3/4 cup butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup flour
- 1 cup nuts (optional)
(when we make brownies by themselves we add 1 tbsp sea salt -- amazing!)
Microwave chocolate and butter in large microwaveable bowl on HIGH for 2 minutes, or until butter is melted. Still until chocolate is completely melted. Stir in sugars. Blend in eggs and vanilla. Add flour and nuts (if including). Mix well. Don't eat it all.
2. Refrigerate brownie batter until it becomes hard, like fudge (overnight is best)
3. Make cookie dough. It seemed just a bit overly chocolate-y with the full amount of chocolate chips, but not quite right without any. We settled on 1/4 the amount. We're big fans of a classic chocolate chip cookie recipe.
- 1 cup butter (softened)
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp hot water
- 1/2 tsp salt
- 1/4 cup chocolate chips
Preheat oven to 350F. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour. Stir in chocolate chips.
Refrigerate cookie dough approx 1 hour or until firm.
Remove brownie batter from refrigerator. Form brownie batter into small balls. This is where the magic happens. Cover brownie batter balls with a thin coating of cookie dough, just enough to cover it.
Slightly flatten each cookie/brownie combo dough ball.
Bake at 350F for 10-12 minutes or until edges of cookie begin to brown.
Now, contain yourself while the cookies cool. It's worth it.
Are you salivating yet?
Now, go on and get yourself a glass of milk and enjoy this delectable treat.
**Note: I've discontinued this blog. Come follow me at Fresh Eats Happy Teeth for more recipes! **
5 comments:
How many cookies did this recipe make? Thanks! Looks awesome.
That is an excellent question. I have a hard time making these without little fingers stealing half of the batter. :) I'm pretty sure at least 3 dozen. I'm making another batch this week and will update the recipe with those results. Hope you enjoy!
If I'm pressed for time, can I freeze the brownie instead of refrigerating it in order to speed up the hardening process? Thanks!
Hi Paulette, I personally have not tried the freezer to speed up the hardening process but don't see why it wouldn't help! Just make sure it doesn't get too hard because you will need it soft enough to handle. Let me know how it works out!
You are so awesome!! Thank you for going without sleep to figure this out so that I don't have to!
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