Therese sent this recipe for Chocolate Chip Brownie Pillows after finding it in an ad for the upcoming Southern Living Christmas edition. The cookies are interesting, fun, and substantial enough to be wrapped individually for gift giving. And by the same token, I think they’d be perfect for bake sales.
For the sake of convenience, I used brownie mix brownies, but you could just as easily use leftover brownies from another recipe.
Update: I make a ton of brownies, and this recipe comes in handy when I need to use the leftovers. Over the years I’ve questioned whether the dough really needs to 2 teaspoons of baking powder. It seems the baking powder lightens the cookie and gives it a softer texture (hence the “pillow” name).
I can’t decide whether I like the brownies hidden within the cookie or plopped on top of the dough. Here’s a picture of how the cookies look with a brownie hidden inside. I drizzled this one with melted chocolate chips and sprinkled it with Christmas colored candies.
- 1 (20-oz.) package double chocolate brownie mix
- 1 stick (114 grams)unsalted butter
- 1/2 cup (96 grams) shortening
- 1 1/2 cups (300 grams) firmly packed light brown sugar
- 2 large eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/2 cups unbleached all-purpose flour (315 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups semisweet chocolate chips
- Prepare and bake brownie mix according to package directions in an 8' square pan. Cool completely, then cut brownies into about 3 dozen squares. You’ll only be making 11 giant cookies so you don’t have to cut all the brownies.
- Beat butter and shortening at medium speed with an electric mixer until creamy. Add brown sugar, beating until smooth. Add eggs, egg yolk, and vanilla, beating until blended.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition. Stir in chocolate morsels. Cover and chill dough 1 hour.
- Preheat oven to 350 degrees F. For each cookie, scoop a level 1/2 cup dough onto parchment paper-lined baking sheets; place cookies 3 " apart. Using your fingers, make an indentation in mound of dough; place 1
- brownie square in center. Press chocolate chip dough around brownie; reshaping dough to form a ball.
- Repeat procedure until remaining dough and 10 brownie squares, placing no more than 6 cookies on a baking sheet. Chill for 15 minutes.
- Bake at 350 for 18 to 20 minutes or until lightly browned and cookies
- look set. Cool 2 minutes on baking sheets; remove to wire racks, and cool completely.
- Yield: 11 jumbo cookies or 22 smaller but still very big cookies.
- Alternative: Do not wrap the dough around a brownie. Instead, bake the cookies for about 15 minutes or until they are almost but not completely baked. After 15 minutes, quickly stick a brownie square in the center. Continue baking for 3 to 5 more minutes. You can also make the cookies half the size, in which case you stick the brownie piece in after 12 minutes and only cook for 2-3 more minutes.
- Or you can make slightly smaller cookies and hide the brownie piece. For smaller cookies, use about 1/3 cup of dough per cookie.