Brownie Bit Cookies

Can’t decide whether you want a cookie or a brownie? Have I got a treat for you!

img_0453These chewy cookies boast more than chocolate chips: there are also chewy brownie bits. Start with a cooled batch of brownies. Then you whip up a batch of cookie dough, crumble the brownies into bits, and fold those bits right into the dough.

This recipe takes longer than most, since you have to bake brownies all the way through and then bake a batch of cookies too. But you can totally save time by making semi-homemade brownies, or even buying some at the store. You could definitely use store-bought cookie dough, too. Makes no matter: you’ll end up with great cookies regardless. Every bite into these beauties rewards you with buttery dough, chocolate chips and fudgy brownie. Plus, you should have extra brownies left over…so that’s a win, right?

Brownie Bit Cookies

Original recipe: Two Peas and Their Pod. I’ve rewritten things a bit and added commentary. 

Yield: ~30 cookies

Suggested equipment: Mixer

Total Time: ~2 hours

Cook Time: 40 minutes

Ingredients

Brownies

  • 1 cup unsalted butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch-process cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp espresso powder
  • 1 tbsp vanilla extract
  • 4 large eggs, at room temp
  • 1 1/2 cups flour
  • 2 cups chocolate chips

Cookies

  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt (regular salt is fine if you don’t have sea salt)
  • 1 cup unsalted butter, at room temp
  • 1/2 cup granulated sugar
  • 1 1/2 cups light brown sugar
  • 2 eggs, at room temp
  • 2 tsp vanilla extract
  • 1 1/2 cups brownie chunks
  • 1 1/2 cups chocolate chips
  • Extra sea salt to sprinkle on the cookies

Directions

Make your brownies

  1. Preheat your oven to 350F
  2. Use a medium, microwave-safe bowl to melt the butter. Use 30-second increments until the butter is fully melted
  3. Add your sugar and stir to combine
  4. Microwave the mixture until it’s hot, but not bubbling. Keep an eye on it, and stop microwaving once it’s shiny
  5. Stir in your cocoa, baking powder, salt, espresso powder and vanilla
  6. Whisk the eggs into the batter, stirring until it’s totally smooth
  7. Line a 9×13 pan with foil, and spray with nonstick spray
  8. Pour your batter into the pan. Bake about 28-30 minutes, until a toothpick comes out clean or with just a few moist crumbs. Your edges will look set, but the center will still look pretty moist
  9. Let the brownies cool completely, then chop them into bite sized bits so they’re ready to go for your cookies. Measure as you go, because you’ll have leftover brownies and can just keep the rest in the pan for later. You only need 1.5 cups of chunks for the cookies!

Make your cookies

  1.  Preheat your oven to 350F
  2. In a medium bowl, whisk your flour, baking powder, baking soda and salt
  3. Use your mixer to cream butter, sugar and brown sugar for about 3 minutes
  4. Add your eggs and vanilla, then mix again until it’s fully combined
  5. Set the mixer to low, and slowly mix in your dry ingredients. Only mix until it’s combined—the dough is a little runny so you might be tempted to keep going, but don’t overmix the dough!
  6. Add your chocolate chips and brownie chunks, and stir one more time. I like to do this part by hand so I can keep an eye on mix-in distribution and size!
  7. Line baking sheets with parchment
  8. Use about two tablespoons of dough per cookie, and place onto the baking sheet. You can sprinkle the tops with sea salt if you want (definitely recommend this!)
  9. Bake about 10-12 minutes, until the edges are turning a golden brown
  10. Let the cookies cool on the baking sheet for a few minutes, then move them to a cooling rack to cool completely
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M&M Blondies

Sometimes I do things like bake basil into cupcakes. Other times…I just want something simple.

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Such delightful color!

These bars are certainly simple, but they’re also incredibly good. Brown sugar makes for an excellent blondie base, and Mini M&Ms add a bit of chocolate to every bite. The M&Ms also add a nice burst of color—which is never a bad thing.

This is an easy recipe that comes together quickly, but you’ll want to allow for a couple of hours of chill time. That helps the bars firm up and locks in the flavor so you get the best blondie possible. I won’t tell anyone if you sneak some extra M&Ms while you wait for the bars to cool…

M&M Blondies

Original recipe: Inside BruCrew Life. I’ve rewritten things a bit and added commentary. 

Yield: 30 bars

Suggested equipment: Mixer

Total Time: 3 hours (includes a couple of hours for the bars to fully cool and firm up)

Cook Time: ~22 minutes

Ingredients

  • 1/2 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 cups flour
  • 1 1/2 cups Mini M&Ms

Instructions 

  1. Preheat your oven to 350F
  2. Beat the butter and brown sugar together until they’re creamy
  3. Add the eggs and vanilla, then beat the mixture again
  4. Measure out a cup of the M&Ms, and mix them into the batter by hand
  5. Spray a 9×13 baking dish with nonstick spray
  6. Pour your batter into the dish
  7. Sprinkle your remaining M&Ms over the top of the batter
  8. Bake 22-24 minutes. They’ll look a little under-done when you pull them out, but will firm up as they cool
  9. Let the bars cool for a couple hours, then cut them into squares. Bars keep well in a covered container.

Peanut Butter Chocolate Chip S’Mores Bars

As I assembled this six-layer dessert, I literally said “this is ridiculous” out loud.

And it’s true—these bars are utterly ridiculous. Peanut Butter Chocolate Chip S’Mores Bars are a fun, indulgent riff on s’mores. Think chocolate chip cookie bars, but with layers of goodness inside. You’ve got peanut butter,  chocolate, graham cracker and marshmallow fluff in there. That all adds up to six insanely delicious layers.

IMG_4709I found this recipe during one of my s’mores-inspired recipe hunts. I’m a little obsessed with s’moresinspired treats, and constantly add more recipes to my collection.

The original recipe calls for store-bought dough, and you could certainly do that—there’s so much happening in these bars, you probably wouldn’t even notice the difference between store-bought and homemade dough. Still, I decided to make mine from scratch, and used the dough from my Gooey Chocolate Chip Fudge Bars. It worked out great: the dough was sturdy enough to keep the bars together, and the original recipe’s yield scaled perfectly to what the s’more bar recipe required. Whether you buy dough or make it, pay attention to measurements: you’ll need two 9×9 layers of dough to make this recipe work!

I was so excited to try these, and anxiously waited for the bars to cool so I could cut them up. My patience was definitely rewarded. Every bite of these bars is a trip down Delicious Lane. You get a bite of cookie, then a nice hit of chocolate, a spot of peanut butter, a spot of fluff…and more cookie. The graham cracker crumbs add a bit of texture, and help break up the fluff a bit.

My coworkers agreed that these bars were ridiculous, but in a totally amazing, have-to-eat-more way. We kept sneaking more bars from the kitchen all afternoon!

Peanut Butter Chocolate Chip S’Mores Bars

Original recipe: Cookie dough comes from Back from Seconds; Six Layer S’Mores recipe from Cookies and Cups. I’ve rewritten things a bit and added commentary. 

Yield: 25 bars

Suggested equipment: Mixer

Total Time: ~3 hours, including chill time

Cook Time: ~25 minutes

Ingredients

For the cookie dough

  • 1 cup unsalted butter, softened
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 1/3 cups flour
  • 1 1/2 cups chocolate chips

For assembly  

  • 4 standard Hershey chocolate bars (I used dark chocolate)
  • 1 cup creamy peanut butter
  • 5 graham crackers, crushed into crumbs
  • 7 oz of marshmallow fluff (about 1 1/2 cups)

Directions

Make your dough

  1. Use your mixer to cream together the butter, brown sugar and granulated sugar until it’s light and creamy
  2. Add eggs, vanilla and salt, then mix well
  3. Add baking soda and flour. Mix until combined
  4. Stir in your chocolate chips

Assemble and bake

  1. Line and spray a 9×9 pan
  2. Take 1 1/4 of your cookie dough, and press it into the bottom of the prepared pan. Try to make the layer as smooth as you can
  3. Top your cookie dough with a single layer of chocolate bars
  4. Spread peanut butter on top of the chocolate. This might get tough: I ended up “finger-painting” with the peanut butter to make it work!
  5. Sprinkle your graham cracker crumbs on top of the chocolate
  6. Use a spoon to put dollops of fluff all over the graham crackers, then use an offset spatula to smooth it into a single layer
  7. Use your remaining cookie dough for the final layer. It’s easiest to just put bits of dough on the top, and then smooth them out with your fingers so it’s a single layer
  8. Bake for 22-25 minutes, until the top is golden. Mine took 24 minutes. It’s a little hard to tell if they’re done since there are so many layers…make sure to use a toothpick to test if the insides are baked through
  9. Allow the pan to cool for 2 hours on a wire rack. Then, transfer them to the fridge to cool completely.
  10. A little before you want to cut the bars, take them back out of the fridge. Use a shape knife to slice them up!

Note that these are a little tough to cut: it’s too hard when the bars are gooey, but also too hard to cut if they’re super chilled. So I suggest chilling them to let the bars set, but taking them out of the fridge about 30 minutes before you want to cut and serve.

These bars last nicely in an airtight container, and are best within 3 days of baking.

 

 

And a handy Pin for the Pinners out there:

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Gooey Chocolate Chip Fudge Bars

Plain and simple, these bars are crowd pleasers. What’s not to like? Delicious, chewy chocolate chip cookie bars with a gooey, fudgy middle layer. Every bite oozes with chocolate and buttery cookie dough.

IMG_4445I made these bars for a “Cookies and Cocktails” event I hosted with a friend a couple weeks ago. It started from a joke: the friend had asked when I’d host my next cookie party. But you know: why not? So we invited a bunch of our friends to this cool new cocktail bar in Hayes Valley, I made a ton of cookies, and we had a fabulous afternoon.

I ended up making 5 type of cookies for the party, and wanted a mix of “simple” recipes and “surprising” recipes. I’d saved this recipe on Pinterest a while ago, and it seemed like the perfect pick. These bars technically fell into the “simple” category, but they’re still a twist on the classic chocolate chip cookie.

These are easy to make, but make sure you allow time to chill them when you’re done. You’ll need to let the bars set for a couple hours before cutting into them…or you’ll end up with a gooey mess, rather than gooey centers!

Our Cookies and Cocktails party was outside, and I was a little worried the centers would melt in the sun. The bars kept their texture just fine but I live in San Francisco, where hot is relative and it’s never really that sunny. I’d be careful bringing these outside on a super sunny day in other parts of the world!

Gooey Chocolate Chip Fudge Bars

Original recipe: Back for Seconds. I’ve rewritten things a bit and added commentary.

Yield: I got 40 bars out of this, but I didn’t make them all even! Your yield depends on sizing, but you should expect around 32 bars

Suggested equipment: Mixer

Total Time: 2 hours and 45 minutes (includes 2 hours of “chill time” so the bars firm up)

Cook Time: ~25 minutes

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 1/3 cups flour
  • 4 cups chocolate chips (some for the dough, some for the filling)
  • 14 oz sweetened condensed milk (typically one can)

Directions

  1. Preheat your oven to 350F
  2. Line a 9×13 pan with foil, then spray it lightly with nonstick spray so it’s easy to remove the bars later
  3. Use your mixer to cream together the butter, brown sugar and granulated sugar until it’s light and creamy
  4. Add eggs, vanilla and salt, then mix well
  5. Add baking soda and flour. Mix until combined
  6. Stir in 2 cups of the chocolate chips
  7. Press 2/3 of your cookie dough into the lined pan and set the pan aside
  8. In a microwave-safe bowl, melt the condensed milk and the other 2 cups of chocolate chips. Use 30 second increments, and stir the mixture in between each run in the microwave. Keep doing this until the chocolate is entirely melted and smooth. You might want to shorten the increments near the end so you don’t burn the chocolate
  9. Pour your fudge over the cookie dough, and smooth it with a spatula
  10. Use your hands to make a cookie dough top layer. Take a portion of dough, flatten it with your hands, and press it on top of the chocolate. Repeat until the fudge layer is entirely covered in dough
  11. Bake 22-25 minutes. When it’s done, the top will look golden and the edges will pull away slightly from the sides of the pan. Mine took 24 minutes
  12. Let the bars cool completely on your counter. Then, pop them in your fridge to firm up for a couple hours. Once they’ve set, cut the bars with a sharp knife
  13. Store the bars in a covered container. I left mine in the fridge and took them out an hour before serving, because I wanted to make sure the fudge layer stayed firm.

 

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Chocolate Chip Pretzel Cookie Bars

Looking for a party-ready, easy treat? I’ve got you covered.

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These Chocolate Chip Pretzel Cookie Bars are a salty sweet treat that’s easy to whip up, and super easy to scarf down. The prep is really simple: just make some cookie dough, mix in your pretzels and chocolate, and throw it in a pan. No other prep, no chill time…you don’t even need to roll the dough into balls! These are a great pick for events outdoors since they’ll keep nicely in hot temperatures and they’re easy to transport.

I’ve made these a few times, and they’re always a crowd pleaser. The actual cookie dough is delicious on its own, and the pretzel/chocolate combo takes it up a notch. The original recipe also includes a chocolate and peanut butter drizzle, but I’ve never tried that part and the bars certainly don’t need a drizzle to be delicious!

Chocolate Chip Pretzel Cookie Bars

Original recipe: Brown Eyed Baker. I’ve rewritten things a bit and added commentary. 

Yield: 32 bars

Suggested equipment: Mixer

Total Time: ~45 minutes

Cook Time: 30 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ sticks unsalted butter, at room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 12 oz bittersweet chocolate chips (or semisweet, if you prefer)
  • 1½ cups mini pretzel twists, coarsely chopped

Directions

  1. Preheat your oven to 350F
  2. Whisk your flour, baking soda and salt
  3. Using your mixer, beat the butter, granulated sugar and brown sugar at medium speed until it’s light and fluffy (it will take about a minute)
  4. Beat in your eggs and vanilla
  5. Switch the mixer to low speed, then beat in the flour mixture until it’s just incorporated
  6. Stir in your chocolate chips and pretzel pieces by hand
  7. Spray a 9×13 inch pan with cooking spray
  8. Pour your batter into the pan and use a spatula to make sure it’s evenly spread
  9. Bake for about 30 minutes, until golden brown
  10. Let the pan cool completely, then cut into squares and enjoy!

Mint M&M Brownies

I debated saving this recipe for another day since my last post was also a chocolate mint recipe. But, thanks to St. Patrick’s Day, I kept seeing minty green treats pop up all over my feeds. And every time I did, I started thinking about these brownies again. So, I think it’s only fair I share these brownies today, while mint and shades of green are on your brain.

IMG_3308Mint M&Ms are pretty incredible. They taste a bit like Andes Mints, and a bit like those pastel mint candies some restaurants keep in a dish at the hostess table. They have a nice crunchy shell, and then a deliciously smooth, chocolate mint center. Plus, they come in a variety of green hues, so they add a fun bit of color when you bake with them.

I bought these M&Ms a while ago without a real plan, and decided they’d taste great mixed into brownies. I turned to a trusty brownie recipes from Sally’s Baking Addiction and simply mixed in my M&Ms instead of chocolate chips. These are very fudgy, dense brownies, with a rich chocolate base. They were the perfect base for Mint M&Ms!

These are a one bowl recipe and pretty quick to whip up, so they’re a great “brownies on a whim” recipe too. And if you don’t happen to have Mint M&Ms on hand, you could just use chocolate chips or swap in any other baking bits you like. I bet you Reese’s Pieces would be awesome–or caramel bits!

Mint M&M Brownies

Original recipe:  Sally’s Baking Addiction. I’ve made some swaps and rewritten things a bit. 

Yield: 30 brownies

Total Time: ~50 minutes 

Cook Time: ~30-36 minutes 

Ingredients

  • 3/4 cup unsalted butter
  • 2 oz of a semi sweet chocolate bar, coarsely chopped (you need 4 ounces total, but add the chocolate in two increments at two different points!)
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup unsweetened natural or dutch-process cocoa powder
  • 1 cup flour
  • 1 tsp salt
  • 2 oz of a semi sweet chocolate bar, coarsely chopped
  • 1 and 1/4 cups Mint M&Ms, chocolate chips or any other mix-in!

Directions

  1. Preheat your oven to 350F
  2. Grease a 9×13 pan with foil or parchment paper, leaving a little hanging over the sides so it’s easier to pull them out later
  3. Use a microwave safe bowl to melt your butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each increment to make sure the ingredients to make sure the ingredients are mixed together. Do this until your mixture is smooth but be careful not to go too far–chocolate can burn!
  4. Whisk in your sugar until the mixture is completely combined
  5. Whisk in your eggs and vanilla. At this point the batter will be light brown
  6. Add in your cocoa powder, flour, salt and the other 2 ounces of chopped chocolate. Fold it all together with a wooden spoon or rubber spatula
  7. Mix in your M&Ms or other baking bits. Do this gently with your spoon or spatula, and be careful not to overmix the batter
  8. Pour your batter into the prepared pan. It will be super thick so you’ll need to use your spatula to spread it around and even it out
  9. Bake your brownies for about 30-36 minutes. Check on them as soon as you smell that telltale smell of brownies float through your kitchen, even if it hasn’t been 30 minutes yet. Use a toothpick in the center to check if they’re done. You’re looking for a few moist crumbs on the toothpick. If there is still wet batter on the toothpick, keep the brownies in the oven a bit longer. Mine took 35 minutes altogether
  10. Let the brownies cool completely on a wire rack before you cut them. If you try to cut brownies before they’re cool, they tend to crumble all over the place!

These will keep in an airtight container for about a week. Or, freeze them!

 

 

Mint Oreo Chocolate Chip Cookies

I have a friend who’s pretty passionate about Oreos. He tries every flavor he can get his hands on, from limited editions (like Peep Oreos) to international releases (like Strawberry Cheesecake). He’s my go-to source for flavor intel, and for recipe scheming, too.

Some of my Oreo experiments haven’t turned out very well. Certain flavors hold up better in baking than others. I had a string of failed attempts to bake with the Cookie Dough Oreos last fall: the Oreo layers kept dissolving in the oven, whether I stuffed them into brownies or cookies. Meanwhile, Halloween Oreos were a perfect baking ingredient.

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This Mint Oreo Chocolate Chip Cookie recipe plays off the classic mint chocolate flavor combo, with a bunch of added texture. Mint Oreos are one of my all-time favorites, and I just knew they’d taste good in a dark chocolate chip cookie. I picked one of my go-to chocolate chip cookie doughs, from Jenny over at Picky Palate. It’s an incredibly flavorful base and holds up really nicely in the oven. I’ve used it for a range of recipes over the years, from Thin Mint-Stuffed Cookies to brownie-stuffed cookies.

These cookies are an incredible flavor explosion of mint, buttery dough and chocolate. During Girl Scout cookie season, you could swap some Thin Mints in there. This is also a great recipe for some St. Patrick’s Day fun with the little hints of green popping out of every cookie!

Mint Oreo Chocolate Chip Cookies

Original recipe: The dough and technique came from Picky Palate and I just swapped a few things around. I’ve also rewritten things a bit and added commentary. 

Yield: ~36 cookies

Suggested equipment: Mixer

Total Time: 30 minutes

Cook Time: ~13 minutes

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 eggs, at room temperature
  • 1 tbsp vanilla
  • 3 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 3/4 cup dark chocolate chips
  • 1.5 cups crushed Mint Oreos (I broke each Oreo into ~4 pieces. This creme gets super messy, but it will taste great!)

Directions

  1. Preheat your oven to 350F
  2. Use your mixer to beat the butter, granulated sugar and brown sugar until it’s light and fluffy
  3. Add in the eggs and vanilla, then beat again until it’s well combined
  4. Use a separate mixing bowl to combine your flour, salt and baking soda
  5. Slowly add your dry ingredients to the wet ingredients. Make sure to use a spatula and scrap the sides of the bowl from time to time–sometimes dry ingredients like to hide at the bottom, and then they don’t get incorporated properly!
  6. Use a wooden spoon to mix in the chocolate chips and Oreo bits. I switched to a spoon at this point because the dough got pretty tough, and it was just easier than keeping it in the mixer
  7. Line a baking sheet with parchment paper
  8. Shape your cookies to your preferred size. I eyeball mine vs. using a scoop
  9. Bake for 12-15 minutes, depending on your oven. Mine were perfect at 13 minutes
  10. Let the cookies cool on the sheet for a few minutes, then move them to a rack to cool completely