I’m not good at saying no.
I’m a people-pleaser, the word “no” doesn’t really fit into our vocabulary, as much as we’d like for it to sometimes.
So, when I was asked to participate in the famous Blogger Sweet Swap: Holiday Edition, I couldn’t refuse. But this time my inability to say no had nothing to do with any of my personality defects. Nope. Instead it had everything to do with this:
Brownie Cookie Madness.
Do not adjust your screens, these cookies are practically the size of frisbees. And yes, they have a brownie center.
I had already planned to make these, but when I found out I was being paired with Kimberly of Badger Girl Learns to Cook I was even more ecstatic. Kimberly is one of my favorite bloggers and was one of my first blogger friends. Also, she’s an amazing cook and I wanted to send her something especially yummy. Enter these cookies.Brownie Cookie Madness
1 package brownie mix (I used Trader Joe’s Truffle Brownie mix) 1 cup butter, room temperature
1 1/2 cups packed light brown sugar
3 large eggs
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag semi-sweet chocolate chips
Make brownies according to package and let cool. Cut about ten 1 inch squares from the pan.
Begin to make the chocolate chip cookie dough by beating the butter with a mixer until creamy. Add brown sugar and beat until smooth. Then add the eggs and vanilla. Beat until smooth.
In a separate mixing bowl, combine flour, baking powder, soda and salt and stir together with a wire whisk. Add the flour mixture to the butter mixture and beat until combined and then fold in the chocolate chips. Cover the dough and chill in the refrigerator for at least an hour.
Preheat oven to 350 degrees. Remove your dough from the refrigerator and scoop 1/2 cup of dough out with a measuring cup. Roll the dough into a ball and then create a large indentation in the middle with your hands or a spoon. Place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. Work quickly so the dough remains chilled and prepare one cookie at a time so the rest of the dough remains cold.
Prepare four to six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 – 20 minutes. Return the remaining dough to the refrigerator until time to bake the second batch. Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
Makes 10 – 12 cookies using a little less than a 1/2 cup of dough for each cookie.
Recipe slightly from Southern Living December 2009 issue.
I hope Kimberly enjoyed them! I certainly enjoyed the goodies she sent me:
Peanut Butter Cup Stuffed Ginger Cookies.