I usually try to make healthy(ish) cookies, but be warned, these cookies are not even close to being healthy! Which is probably why they might be the best cookies I’ve made yet. I found the original recipe from The Domestic Rebel but modified the recipe the two times I made them. The first time I tried it, I was very ambitious and used peanut butter brownie mix (not recommended! The peanut butter chips made folding the brownie over the cookies more difficult). The second time, I used oatmeal cookie dough instead of chocolate chip cookie dough. Perfect! Here is my oatmeal version of the recipe. Enjoy!
Ingredients
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 dash of milk (or choose to use less flour)
2 cups quick-cooking oats
1 1/2 cups all-purpose or unbleached flour
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup miniature chocolate chips
1 pkg fudge brownie mix, baked and cooled*
2 pkgs Baker’s semi-sweet baking chocolate bar
*It’s important to use fudge brownie mix so that it folds over the cookie dough easier!
Directions
- 1. Mix the softened butter and brown sugar until creamy.
- 2. Add the vanilla, flour, and oats (and milk, if the mixture is not soft enough). Roll in the chocolate chips.
- 3. Roll the oatmeal cookie dough into one inch balls and set on a foil-lined cookie sheet. Place in the freezer for an hour or so to firm up.
- 4. Cut the brownies into one inch squares and carefully press them around the cookie dough balls. I noticed that I had to lightly wet the cookie dough ball before rolling the brownie over it to get it to stick properly.
- 5. Heat the baking chocolate bars (2 pieces at a time will give you plenty of time to roll the cookies before the chocolate hardens) in the microwave and dip the cookie dough balls in the chocolate. Immediately sprinkle with the mini chocolate chips.
- 6. Let sit in the fridge…or if you can’t wait (which at this point, who can!?), eat immediately.
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