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Layered Chocolate Chip Cookie Brownies

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chocolate chip cookie brownies

It’s Monday. And, you’re either going to love me or hate me for this, but I really thought that Monday could use a little pick me up. I’m sorry to do this to you. And yet, not really. There is simply too much deliciousness going on in these brownies to not share them with you. Especially on a Monday.

Last weekend my hubby requested cookies, but before I could make some I saw these brownies on Rachel’s blog. I decided to make them instead, knowing that they would be better then any cookie he had been hoping for. I was so right.

Fudgy brownies topped with crisp and chewy chunks of cookie dough with melty chocolate chips throughout – Rachel you are brilliant! These are definitely our new favourite brownie.

We froze them pretty much right away just so they wouldn’t be so easily accessible. The only problem is, now they’re sitting in our freezer just waiting to be nabbed anytime a craving hits. Which happens often. It’s a good exercise for my willpower. That’s the power of a good brownie for you – it builds strength of mind.

Make them tonight. Perk up your Monday. I can guarantee you will not be disappointed.

Layered Chocolate Chip Cookie Brownies

Cookie Dough
  • 5 tablespoons unsalted butter, softened
  • 3 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 3/4 cup semi-sweet chocolate chips
Brownie
  • 1/4 cup unsalted butter
  • 3 oz bittersweet chocolate
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoon unsweetened cocoa powder
  • 5 tablespoons all-purpose flour

For the cookie dough: Cream together butter and sugars, in a large bowl. Mix in egg and vanilla. Add baking soda, baking powder, salt and flour; mix well. Stir in chocolate chips until evenly distributed. Set aside.

For the brownie: Place butter and chocolate in small saucepan set over medium-low heat, stir constantly until chocolate is melted and mixture is smooth; remove from heat. Whisk in sugar, egg and vanilla. Whisk in cocoa and salt. Stir in flour until evenly combined.

To assemble: Scrape brownie batter into an 8×8 inch baking pan that has been lightly greased and lined with parchment paper; smooth top. Top with chunks of cookie dough, as evenly as possible. Bake at 350ºF for 25 minutes, or until cookie layer is set and lightly browned.

Let cool completely before removing from pan to slice.

Makes: 9-12 servings

Adapted from Baked by Rachel.

Spicy Oatmeal Snaps

By in Cookies & Bars, Sweets 6 Comments Tags: , , , , , ,

spicy oatmeal snaps

Cookies are my friend. If I had to choose one dessert to eat for the rest of my life it would be cookies. I love their endless adaptability in shape, size and flavour, their perfectly proportioned serving size, and the fact that they freeze so well, meaning you can have them on hand at all times. They are the perfect individual dessert, in my mind – move over cupcakes! Give me a cup of chai tea and a cookie and I’m a happy camper.

These particular cookies have one of my favourite textures. Crispy on the outside, chewy on the inside. They’re basically a chewy oatmeal cookie and a peppery gingersnap all in one. What’s not to love?

On a cold winter night with a cup of hot tea in hand, I can’t imagine a better accompaniment.

Spicy Oatmeal Snaps

  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon baking soda
  • 5 tablespoons butter, room temperature
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup rolled oats

Combine flour, spices and baking soda in a small bowl. Set aside

Cream together butter and sugar. Beat in vanilla and egg. Stir in flour and oats; mix until everything is evenly distributed.

Roll, or scoop out 1 tablespoon balls of dough and place 2-3 inches apart on an ungreased cookie sheet. Bake at 350ºF for 12 minutes or until crisp on the edges. Cool 2-3 minutes before removing to wire racks to cool completely.

Makes approximately: 2 dozen

Adapted from My Recipes.

Guest Post: Chocolate Peanut Butter Whoopie Pies

By in Chocolate, Christmas, Cookies & Bars, Sweets 16 Comments Tags: , , , ,

Guest Post: Chocolate Peanut Butter Whoopie Pies

This is a guest post from Heather of Multiply Delicious. Heather is as sweet as they come. Her blog is a great inspiration for not only yummy food but for your kids, house, fashion and so many more pretty things. And, if you haven’t noticed she takes some pretty mouth-watering photos. Just look at those Whoopie Pies. I want one right now! Give Heather a big welcome and make sure take a browse through her site; your guaranteed to find something you love.

Hi, I’m Heather of Multiply Delicious. Cheri recently came to me and asked if I would guest post while she was away on vacation and I was absolutely honored! I’m a huge fan of Kitchen Simplicity and all of Cheri’s amazing recipes. I have tried several of her recipes but my family’s favorite is her Banana Chocolate Chip Pancakes. If you haven’t tried them…they are a must!

Now the toughest part about guest blogging was finding the right recipe to guest blog with. I just came off a vacation to Charleston, SC and while on vacation we found an amazing bakery and they had whoopie pies. I have twin toddler girls and this was their first experience with whoopie pies. They are now my twin daughter’s “official” favorite dessert. Upon getting home the request from the girls was “mommy, can we make whoopie pies”. Actually they called them hookie pies, which I thought was pretty cute so around my house we call them hookie pies now. We had fun in the kitchen making these Chocolate Peanut Butter “Hookie” Pies. People think whoopie pies are many things…like an inside out cupcake…or a soft cookie sandwich…or a cake sandwich. Whatever you think they are they are a special treat. Especially when they are a combination of chocolate and peanut butter!

I hope you enjoy these treats! And thanks again to Cheri for allowing me to guest post today!

Chocolate Peanut Butter Whoopie Pies

For Cookies:

  • 2 ½ cups all-purpose flour

  • 1 cup whole wheat flour

  • 1 ½ cups unsweetened cocoa powder

  • 1 tablespoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2 sticks (1 cup) unsalted butter, at room temperature

  • 2 cups organic cane sugar

  • 2 eggs

  • 2 cups buttermilk, at room temperature

  • 2 teaspoons pure vanilla extract

 

For Filling:

  • 1 1/3 cup natural organic creamy peanut butter

  • 2 sticks (1 cup) unsalted butter, at room temperature

  • 1 ½ cups confectioners’ sugar

Preheat oven to 400. Make cookies: Line three rimmed baking sheets with parchment paper. Set aside.

In a small bowl, sift together flours, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large bowl using an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla.  Beat until well combined. On low speed, slowly add dry ingredients; mix until combined.

Drop 1 ½ tablespoons of batter onto prepared baking sheets, spacing 2-inches apart. Bake until set, about 8 minutes, rotating halfway through. When the top of cookie is gently touched, it should feel soft but not wet.  Cool completely on a wire rack.

Make filling: With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes.

To assemble cookies: Spread 1 to 2 heaping tablespoons of filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight container up to 3 days. Bring to room temperature before serving.

Adapted from Martha Stewart”s Cookies.