BROWNIE-CHOCOLATE CHIP THUMBPRINT COOKIES

These delicious and egg-less cookies are easy to make and the best possible twist on a thumbprint cookie. The base is a creamy and smooth chocolate-chip cookie dough and the center is filled with a 2-ingredient brownie dough. These cookies are then drizzled with milk chocolate.

When I finally got this recipe to work exactly how I wanted it to, I could hardly wait to share it with you all.  But by that time, Christmas had come and gone and here I am writing up this post on December 27th. AKA: everyone is soo over cookies and baking right?! I hope that’s wrong, but even if it’s mostly right, I just couldn’t wait a whole ‘nother year to share these.


I am just too excited about this recipe. It’s a cookie + brownie mash-up in a thumbprint cookie form and I’ve made it SO easy to make. I’m talking a no-chill cookie dough and a TWO ingredient brownie center filling. Really, these couldn’t get easier to make!

Also I promise; these are the last cookies for a while, or at least the last version of unhealthy cookies (I’ve got some healthy ones coming soon!)

Ingredients
Brownie filling

• 1 package (18.4 ounces) chocolate fudge brownie mix do NOT prepare according to the mix; follow the instructions
• 3/4 cup unsalted butter melted
• Cookie
• 6 tablespoons unsalted butter at room temperature
• 1/2 cup light brown sugar packed
• 3 ounces cream cheese at room temperature
• 4 tablespoons white sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 and 1/4 cups white flour
• 1 cup chocolate chips separated
• Optional Chocolate Drizzle: 1/4 cup chocolate chips + 1/2 teaspoon vegetable oil

Instructions

1. Preheat the oven to 325 degrees F.
2. In a large bowl, combine the brownie mix and the 3/4 cup melted butter. Beat until well combined and then place covered in the fridge while preparing the cookie dough.
3. In another large bowl, beat together the 6 tablespoons butter (make sure it is at room temperature and not melted or you will need to chill the dough) and brown sugar for 2-3 minutes. Beat in the room temperature (again not melted at all) cream cheese and the white sugar. Beat until well combined.
4. Beat in the vanilla, baking soda, salt, and flour until a dough is formed. If it is too wet add in a little more flour until it pulls away from the sides when beating.
5. ........................................

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