For those of you who don’t know what a cookie brownie is, it is brownie batter baked with cookie dough on top.
Cookies and brownies are fan favorites because they are two of the most classic desserts. There are so many different ways to make cookies and brownies. The great thing about cookie brownies is that you can use virtually any method of making cookies and brownies. You can use box mix for brownies and cookies, or you can make one or both from scratch. This new trend is starting to catch on, so in some places, cookie brownie mix already exists. I have tried the Bakers Corner brand of cookie brownie mix and it is just a good as from scratch.
If you still feel like making cookie brownies completely from scratch here is a good recipe for doing so:
Psst…Get ready for next weeks blog because it’s almost Thanksgiving. Brace yourselves.
When October rolls around, I am ready to wear jeans, leggings, and sweaters. Sometimes this is a bit of a struggle when it’s still 85 degrees in Northern Virginia. One thing that cannot fail you when fall rolls around is food, especially pumpkins! Pumpkins cannot be avoided in the fall so you might as well embrace it.
Snicker doodles are one of my favorite cookie types. I figured that in the spirit of fall I would make Pumpkin Snicker Doodle Cookies.
The recipe I used was from Live Well Bake often and the cookies turned out great. I made these cookies super late on a school night and I was still able to easily follow the directions. I’m an impatient person so I made the dough one night and baked the cookies the next night, which worked out great.
Here are some pictures of my cookies:
- Whisk together 1 and 1/2 cups of flour, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of cinnamon, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, and 1/4 teaspoon of salt in a medium bowl, then set this aside.
- Use a mixer to combine 1/2 cup of softened, unsalted butter, 1/2 cup of sugar, and 1/4 cup of brown sugar until combined.
- Mix in an egg yolk, 1 teaspoon of vanilla extract, and 1/4 cup of pumpkin puree.
- Combine the dry and wet ingredients and refrigerate for 30 minutes.
- Preheat the oven to 350 and take the dough and roll it into balls of about 2 tablespoon.
- Mix 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl and roll each ball of cookie dough in the mixture.
- Place the cookies on a cookie sheet with parchment paper and bake for about 13 minutes.
Here is the link to see the original recipe: