These cookie cups are a mouthful. And they’ll be gone before you can say ‘brownie stuffed, chocolate chip cookie cups’. Thank God, because it’s a crazy long title.
Chocolate chip and chunk cookie dough, stuffed with chocolatey fudgy brownies. Both made with barley flour to tone down the guilt levels. Soft and squidgy and sort of healthy!
Cookie bite. Brownie bite. Cookie bite. Brownie bite.
I miss them already.
My favouritest bakery in the whole wide world, Theobroma, recently started ‘cooknies’: cookies and brownies in one. I haven’t actually eaten one yet, but they sure look good. And I’ve been seeing a whole bunch of bloggers baking cookies in muffin moulds to create ‘cookie cups’.
I had to try both these things. And why not together?
I made half a batch of my Seriously Fudgy Brownies and one cookie dough batch of my Barley Chocolate Chip Cookies. I had some leftover brownie bits and you’ll see what I did with those in my next post 🙂
But back to these brownie stuffed, chocolate-chip-and-chunk cookie cups.
Make these on a day when you have enough time to bake the brownies, make the cookie dough, smoosh them together, and then bake it all at once.
When I first thought of making these, I wasn’t too sure how to go about it. Do I layer cookie dough and brownie batter, and then do it? Or, since brownies take much longer to cook, do I bake them first and then stuff them into the cookie dough praying they don’t get over-baked?
Option two. I even confirmed that idea with a bit of research.
And though I spent a crazy long time with first one dollop of dough in the muffin mould, then a bit of brownie, then more dough on top and then trying to make it all smooth, it doesn’t actually need that much effort. Once you put the muffin tray into the oven, the dough melts and spreads, forming neat little cups without you having to make it look pretty.
And then you bite into them. Ah. I took these with me for a friend’s birthday party and for about 5 minutes the room was filled with “oh my gods” and “mmmmmmmms”. Maybe they liked them.
Want a cookie but also want a brownie? Make these.
What you’ll need:
Ingredients for 1/2 a batch of Seriously Fudgy Brownies substituting regular flour for barley flour if you like (I reduced the sugar just a tad so that along with the cookie, the brownie wouldn’t be too sweet)
Ingredients for 1 batch of cookie dough using the Barley Chocolate Chip Cookies (I used chocolate chunks and omitted the castor sugar this time, using only brown sugar)
What to do:
1. Make your brownie batter and bake for about 35 minutes. Once they’ve cooled completely, slice into small squares.
If you’ve used barley flour, the brownies will be softer than they’d normally be. This is fine because they’ll firm up and set completely once you bake them in the cookie dough.
2. Preheat your oven to 175 C and grease a muffin tray. I got exactly 9 cookie cups, and filled the remaining 3 moulds in my muffin tray with water for even heat distribution.
3. Make your cookie dough with chocolate chunks or chips.
4. Place about one tablespoon of dough in the muffin mould and spread it a bit. Place a brownie bit on top. As much as I wanted to, I didn’t go beyond one piece of brownie per cookie cup because I didn’t want the cookie dough rising above and out of the moulds.
5. Cover with another tablespoon of dough and even it out a bit. Don’t work too hard at this, because like I said, the dough will spread and do the job for you. Top with a few chocolate chips.
6. Repeat with the remaining moulds till all your cookie dough is used up.
7. Bake for about 20 minutes, till the tops are browned and a toothpick poked right to the bottom of each mould comes out clean.
8. Cool a bit and un-mould. Barley flour makes much, much softer cookies than you’d be used to, so be careful while handling the cookie cups.
Feed them to friends and family and feel awesome 🙂