Pillow Cookies

I have been on a baking craze lately which is actually not all that great in the middle of July because it's in the upper 90's and 100's and throw in an oven at 350 and makes for a very warm house and a very annoyed Coach but then he eats my labors and he is happy again.

I saw this recipe on Bakerella and she found it ripped out of a magazine which are usually my fav ways to find recipes or on the back of packaging.

Brownie Pillow Cookies

1 package brownie mix

1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk (room temperature)
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies..

 

For the chocolate chip cookie dough, beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking. Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

Brye's Tips.

Cooking for 18 minutes was too done for me so I lowered baking to fifteen minutes then covered them with foil  and let them bake one more minute. 

Take the time to let them cool for a few minutes. They are much easier to move.

I measured out a little less than a 1/2 c and put the brownie in there, covered it up and put it on parchment paper in the fridge. The didn't get so brown or spread out as much.

I added a little more brownie in mine and it was so great!

Recipe adapted slightly from an ad for a Southern Living Cookbook and I adapted it from Bakerella.