Cookie Stuffed Brownie Cupcakes

A chocolate sandwich cookie snuggled between a chocolate-chip cookie and a brownie. Yes...it's for real! MORE+ LESS-

By Gimme Some Oven

July 13, 2017

Ingredients

cup (2 sticks) butter, softened

cup brown sugar, packed

cup granulated sugar

eggs

teaspoons vanilla

teaspoon salt

teaspoon baking soda

cups flour

cups semisweet chocolate chips

box (18.3 oz) Betty Crocker™ Brownie Mix Fudge, family size

1/4

cup water (called for on box)

2/3

cup vegetable oil (called for on box)

eggs (called for on box)

Oreo™ cookies

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1

Preheat oven to 350°F.
2

Make the cookie dough. Using an electric mixer, beat the sugars and butters together on medium speed until smooth. Mix in the 2 (not 4) eggs and vanilla and mix until combined. Add in the flour, salt, and baking soda and mix until combined. Stir in the chocolate chips. Set aside.
3

Make the brownie batter. In an separate bowl using an electric mixer or mixing by hand, blend brownie mix, water, oil and 2 eggs.
4

Line 24 baking cups with paper liners, or grease with cooking spray. Spoon 1 tablespoon of cookie dough into the bottom of each baking cup, and press it flat into the bottom of each cup. Then place a chocolate cookie on top of the dough. Spoon 1 tablespoon of brownie batter on top of the cookie. The baking cup should be nearly full.
5

Bake for 30 minutes, or until a toothpick inserted in the center of each baking cup comes out clean. Remove from oven and let cool for at least 10 minutes.
6

Serve as is, or topped with ice cream and chocolate sauce.

1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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