The eternal question: brownies or cookies? Both are delicious in their own ways. I love the fudgy, chewy, richness of a good brownie. However… I also am completely addicted to the scent of cookies baking in the oven and that crisp, first bite into a perfectly baked cookie. Sometimes, it’s really hard to choose between the two, like at a party or something. You can either be that person who goes for them both or you can pick just one and be somewhat miserable because you’re still thinking about that poor, abandoned sweet just sitting on the dessert table. It’s a sad place to be, I know. If you share the same conundrum as me, then this recipe is for you.
Picture a cookie the size of your hand. Chocolate chip. Crispy, yet soft.
You take the first bite… tasty, yet pretty standard for a chocolate chip cookie.
Another bite. Wait, what is that? Is that what I think it is? A brownie? No, it can’t be. This is a cookie! What’s going on here?!?!
That, my friends, is a pillow cookie.
A luscious, soft brownie enveloped by a crunchy cookie.
Believe you me, this recipe is just as amazing as it sounds… and it’s quite easy too. What better way to start a Monday morning than with a cookie recipe like this? Before I get to the good stuff though, I must ask, on an unrelated note…
Is it bad that when I hear the phrase “the best of both worlds,” I now immediately think of Miley Cyrus and Hannah Montana? Help me, please.
- 1 package brownie mix
- 1 cup butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs, plus 1 egg yolk
- 1 tablespoon vanilla
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 12 oz. chocolate chunks
Make brownies according to package directions. I use Betty Crocker Hershey’s Triple Chunk brownie mix, though any brownies will do. [Bonus points if you make ’em homemade! I love these though.]
Let cool, then cut into 10 1-inch squares. What you do with the rest of those brownies is none of my business, but I’m sure you’ll find a good use for them… 🙂
Meanwhile, start making that cookie dough! Yum!
Beat butter in the bowl of stand mixer until light and creamy. Add in brown sugar and mix until smooth. Then, add egg, yolk, and vanilla and mix that up too.
In a separate bowl, whisk together flour, baking soda, and baking powder. Add to mixing bowl in gradual 1/3 cup increments, beating to combine along the way. Fold in chocolate chunks, then cover and chill in the refrigerator for at least one hour.
Waiting is hard, I know, but this will be worth it! This is important because it’s easier to shape the cookies if the dough is cold.
After an hour or so… preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
Then, using a measuring cup, spoon out 1/2 cup of cookie dough and shape into a ball. Yes, you read that right. 1/2 cup dough=1 cookie. Make a well in the middle of the ball like so…
Then press a brownie in that indentation.
And finally, fold the rest of the dough around the brownie.
I found it easiest to prepare 5 cookies at a time on a large baking sheet [15 by 20 inches], and to return the dough to the refrigerator while the first batch baked. Bake for about 15-20 minutes, or until cookies reach desired done-ness. Repeat until all the dough is gone–this should make about 10 large cookies.
Cool cookies on baking pan for about 10 minutes, then transfer to a wire rack.
Do you prefer cookies or brownies? What’s your favorite recipe?