Yeah, you read that right. A chocolate chip cookie baked into a brownie in a muffin tin. I came up with this new invention for Thomas. He really likes cookie brownies. I thought why not just put them in a muffin tin but then the brownie seemed to bake around the cookie giving it this look upon breaking open…
It also seemed to come out fluffier than I’d thought but it’s still delicious. Both of the recipes came from The American Heart Association Low-fat and Luscious Desserts cookbook. I have used various recipes from it. One’s here and another here.
- 3/4 cup all-purpose flour
- 2 Tbs plus 1 1/2 tsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup sugar
- 3 Tbs margarine, softened
- 1 large egg
- 1 tsp vanilla extract
Preheat oven to 350F. Grease 12 muffin tins. Combine flour, cocoa powder and baking powder. In another bowl, cream sugar and margarine with an electric mixer on medium for about a minute. Add egg and vanilla and beat until combined. Stir in flour and beat on low. Spoon brownie batter equally into muffin tins. Set aside.
Make the chocolate chip cookie dough. Recipe and directions are here.
This is what they will look like after 20 minutes in the 350F oven.
And after they are cooled and cut open…