In keeping with the goofy-named cookie theme, I baked a batch of Praline Brookies – a combination of brownies and cookies.
There are a lot of half brownie/half cookie recipes out there, but I think the name “Brookies” was coined by the person who created this particular version for the Pillsbury Bake-off. These are very easy to make because they use brownie mix and refrigerated cookie dough. The catch is, Praline Brookies have a rich, buttery, homemade praline center that keeps the brownie base very moist and adds a nice shot of rich flavor. I loved these and plan on trying a few variations.
I followed the directions with a few minor changes. Instead of cutting up a roll of cookie dough, I used the pre-cut cookie dough circles. I also lined my pan with foil for easy lifting and cutting. And for cutting, I cut mine very small. These are super rich! And finally, they taste much better chilled.