Brookie Cookies

Yield: 48 cookies

Prep Time 15 minutes

Cook Time 12 minutes

If you can't choose between Chocolate Chip Cookies and Brownies, these Brookie Cookies are the answer! Soft baked brownie cookies with the perfect texture and flavor!

Ingredients

For the Brownie dough:

1 cup granulated sugar
1 ½ cup all-purpose flour
½ cup unsweetened cocoa powder
3 large eggs
½ cup unsalted butter, melted
1 teaspoon baking powder
1 cup semi-sweet chocolate chips

For the Cookie dough:

¾ cup Butter flavored Crisco
2 Tablespoons milk
1 Tablespoon vanilla extract
1 ¼ cup light brown sugar, packed
1 large egg
1 ¾ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon cinnamon
1 cup semi-sweet chocolate morsels

Instructions

For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Set aside while you make the cookie dough.
Preheat oven to 375 degree F. Line a baking sheet with parchment paper.
For the cookie dough, combine the Crisco, milk, vanilla, and brown sugar. Mix until well blended, add in egg. Add flour, salt and cinnamon and beat until combined. Fold in chocolate chips.
Using a 1 Tbsp scoop, scoop all the cookie dough onto a piece of parchment paper on the counter top. Repeat for the brownie dough.
Take one cookie dough ball and one brownie dough ball and press together gently to form one larger dough ball. Place on parchment paper (place the brownie side a little more on top to keep the cookie dough from spreading too much).
Bake in oven for 10-12 minutes. Cool on cookie sheet for about 5 minutes, then move to wire rack to cool completely. ENJOY!

Notes

Press the brownie part of the brookies a little over the cookie side. This helps keep brookie cookies from spreading too much as they bake.

Do not overbake. If you want that ooey-gooey soft consistency, take the brookies out of the oven BEFORE they look fully set. The bottom of the cookie side should look just slightly browned and the center of the cookie will look soft. The brookies will continue to set up to the perfect soft-baked consistency as they cool.

Storing: Store the baked cookies in an airtight container at room temperature for up to one week. In our house they never seem to last more than a couple of days. We just can't stop eating them!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 153Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 55mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.