Brownie Stuffed Chocolate Chip Cookies

These were really, really good. The only complaint I have is that when you try to press the cookie dough around the brownie, the cookie dough gets kind of sticky and messy, even if chilled.

Brownie Stuffed Chocolate Chip Cookies

• 1 package brownie mix or use your favorite brownie recipe (this one is mine)
• 1 cup butter, room temperature
• 1 1/2 cups packed light brown sugar
• 2 large eggs, plus 1 egg yolk
• 1 tablespoon vanilla
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package/recipe 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 (I’ve never used 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. (I found that once the brownie was covered, it was a good idea to pinch some of the extra dough off so the cookies weren’t TOO large.)
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.

(recipe courtesy of Life's Too Short To Skip Dessert)