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Brownie-Stuffed Tollhouse Cookies

Brownie-Stuffed Tollhouse Cookies Related:   desserts & sweets, Hanukkah, July 4th, kid-friendly, North America, Shabbat, Shavuot, vegetarian

Prep time: 15 minutes for dough and batter, 1 hour to chill baked brownies

Cook time: 30 minutes for brownies, 16-18 minutes for cookies

Yield: 12-30 cookies, depending on size

User Rating:
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Rating: 0.0/4 (0 votes cast)

These are fabulous. It takes time to stuff the brownie inside the cookie dough, but it is completely worthwhile. I made about 20 cookies and still had brownies leftover to freeze for another day, so you really end up with two desserts. Submitted by Paula Shoyer.

Ingredients

  • Chocolate Chip Cookie Dough
  • 1 cup unsalted butter, softened
  • 1 cup (packed) brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 2½ teaspoons pure vanilla extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips
  • Brownies
  • 1 cup unsalted butter, melted and cooled
  • 1 cup white sugar
  • ¾ cup (packed) brown sugar
  • 1½ teaspoons pure vanilla extract
  • 3 eggs
  • 1 cup all-purpose flour
  • ½ plus 3 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • ¼ teaspoon salt

Preparation

  • Preheat the oven to 350 degrees. To prepare for baking the brownies, line a baking sheet with parchment paper. Generously spray a 9x9-inch or 8x11-inch pan with nonstick cooking spray and line with parchment paper. Place the pan on the baking sheet. To prepare for baking the cookies, stack two baking sheets together and line the top one with parchment paper. To make the cookies, in a mixer bowl, blend the butter with the white and brown sugars until well mixed. Add the eggs and vanilla extract and blend well. Fold in the flour, baking soda and salt and blend well. Add the chocolate chips and mix. Wrap and chill the dough in the refrigerator while preparing the brownies.
  • To make the brownies, in a mixer bowl, blend the melted butter with the white and brown sugars and blend well. Add the vanilla extract and eggs and blend well on slow speed until well combined.
  • In a separate bowl, stir together the flour, cocoa, baking soda and salt. Stop the mixer and the fold dry ingredients into the batter and blend.
  • Pour brownie batter into the 9x9-inch or 8x11-inch pan and place the pan on top of the baking sheet (to protect the bottom from over-baking). Bake until done, 30 to 35 minutes. Brownies will appear set (versus wet) and will be slightly firm to the touch, but not dry. Cool and then place the pan in the freezer for 1 hour before cutting the brownies.
  • To cut, unmold the brownies and peel off the parchment paper. Cut the brownies into 1½-inch squares.
  • To make each cookie, break off about 3 tablespoons or more of cookie dough and press a brownie square into the center. Seal the edges whatever way you can and press gently onto the prepared doubled-up cookie sheet.
  • Bake until the cookies are done (the edges will be browned and the center just set), about 16 to 18 minutes, depending on the size.
  • Recipe reprinted with permission from When Bakers Cook by Marcy Goldman, copyright © 2013. Published by RiverHeartPress.com.

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