Brookies

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Brownie+cookie=Brookie! These are definitely one of my favorite things I’ve ever baked. I brought them to my family-friend’s house for a party and they completely devoured them. Everyone was asking me how I made them! Before I made them, I was definitely worried the two sides of the cookie would mix or it wouldn’t come out correctly. But it was so easy and didn’t mess up at all! Lots of chocolate in this one!


Ingredients:

Chocolate Chip Cookie Dough

  • 12 tablespoons butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups flour
  • 1 small box instant vanilla pudding mix – dry, not prepared (one 3.4 ounce box, it must be INSTANT – not cook and serve, etc)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi sweet chocolate chips

Brownie Dough

  • 12 tablespoons butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1½ teaspoons vanilla
  • 1 egg
  • 2 cups flour
  • 1 small instant chocolate pudding mix – dry, not prepared (one 3.9 ounce box, it must be INSTANT – not cook and serve, etc)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups white chocolate chips

Recipe:

  1. You can prepare one dough, then the other, OR both at the same time in separate bowls. The process is the same for both doughs. Start by beating butter and sugars together for 1-2 minutes until very fluffy. Add vanilla and egg and mix well. In a separate bowl whisk together flour, pudding mix, baking soda, and salt. Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover and chill for at least 1 hour.
  2. Preheat oven to 350 and very lightly grease baking sheets. (I lightly mist mine with cooking spray, then wipe it off with a paper towel, too much grease will yield very flat cookies!) Roll about 3 tablespoons of the chocolate chip cookie dough into a ball. Set aside. Next roll about 3 tablespoons of brownie dough into a ball. Gently smash the two dough balls together and roll into one single ball. Repeat with remaining dough and place dough balls at least 3-4 inches apart on the baking sheet. Poke additional chocolate chips into the top of each cookie if desired (this is just for looks).
  3. Bake cookies for 10-13 minutes until set but still slightly undercooked. Allow to cool at least 10 minutes on baking sheet, then transfer to a cooling rack and allow to completely cool to room temperature. Store in airtight container.

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4. Enjoy!

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