Rose Marys Rum Brownie Stuffed Choc Chip Cookie Food

BROWNIE STUFFED CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, mix together the flour, baking soda, salt, and cornstarch for the cookies. Set aside.
• Beat the butter and both sugars together in a separate bowl until light and fluffy. Beat in the egg, egg yolk, and vanilla until well combined.
• Slowly add the flour mixture, mixing in the flour as you add more. Once all the flour is added and there are no streaks of flour fold in the chocolate chips and mix just until they are evenly distributed.
• Cover the cookie dough and chill for at least four hours, preferably overnight.
• Once the cookie dough is made, immediately start the brownie batter.
• Mix together the flour, cocoa powder, and salt for the brownies in a small bowl. Set aside.
• In a medium saucepan, add the butter, sugar, and chocolate together. Heat on low and mix until the butter and chocolate are melted and the mixture is well combined. It will look fairly grainy at this point. Remove from heat and allow to cool until it is room temperature. If you kept the stove on low, it shouldn't take took long to reach this point.
• Vigorously. beat the vanilla and egg into the chocolate mixture until well combined.
• Stir the flour mixture into the chocolate mixture and mix until just combined and there are no streaks of flour.
• Transfer the brownie batter into a bowl, cover, and chill for at least four hours, preferably overnight.
• Remove the cookie dough and brownie batter from the refrigerator and uncover.
• Place parchment paper or silicone baking mats onto baking sheets.
• Measure out 1/2 tablespoons (1 1/2 teaspoons) of the brownie batter. The batter should be thick, and may require a few minutes at room temperature or a touch of muscle to scoop it out. Roll out the brownie batter into a ball.
• Measure out one tablespoon of cookie dough. Flatten slightly and create an indentation. Nestle the brownie batter ball into the indentation. Measure out another tablespoon of cookie dough and use that to cover the brownie ball. Roll the cookie dough in your hands swiftly to form a large ball. Set aside and repeat until you've run out of cookie dough. (You might end up with a bit of leftover brownie batter. I put mine in lined mini muffin tins to make brownie bites.)
• Chill the cookie dough balls together as you preheat the oven to 350 degrees F.
• Bake the cookies for about 10 - 12 minutes. Leave on the baking sheet for about 2 minutes to cool before placing on wire racks to cool completely.

ROSE MARY'S RUM BROWNIE STUFFED CHOC. CHIP COOKIE

Steps:

• I chose to add Barcardi Gold Rum to enhance the flavor of the Brownies and also add nuts to this recipe because my husband loves nuts in his cookies. You can use Rum Extract if you don't want to use Rum. This recipe is a bit labor intense but well worth the efforts. Also requires about 2 hours chilling time which I included in the prep time.
• For the Brownies preheat the oven to 350 degrees F. If you are using glass lower the temperature to 325 degrees F. Prepare a 9 X 13 baking dish by lining with foil & then spray with non stick cooking spray, and set aside till needed. Don't do like I did and forget to use the foil.
• In a medium size bowl add the chocolate chips and butter, and microwave for 1 1/2 to 2 minutes, then stir with spoon, and make sure all the chips melts. If not return to microwave for 30 second intervals and stir till chips are melted.
• Add the sugar to the chocolate, and beat till blended.
• Add the eggs one at a time and beat well after each has been added. Please note although only 2 eggs are shown I did use 3.
• Then add the vanilla Bean Paste & Rum, and beat till blended.
• Add flour salt & baking powder to a small bowl then stir to blend. Then gradually add the flour to the chocolate mixture, and beat well after each addition.
• Add the chopped nuts, & stir to blend. Pour batter into prepared 9 X 13 pan and bake in preheated 350 degree oven for 30 to 35 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Do not over bake. Cool completely, then cut into squares about 1 1/2 inches wide to use in the stuffed cookies.
• FOR THE STEPS TO MAKING THE COOKIES & putting them together PLEASE SEE THE RECIPE. Because this is a time consuming recipe,& I WANTED YOU TO SEE THE STEPS I discovered, I could not add all of the Step By Step instructions for the cookies to this one recipe.
• THIS IS THE SIZE OF THE BROWNIES I USED TO STUFF THE COOKIES. I had some extra brownies left over, because the cookie recipe only made 12 cookies. If you want to cut your brownies smaller and use less cookie dough for each cookie, you will get more cookies. Please see the recipe Steps to making Rose Mary's Rum Brownie Stuffed Chocolate Chip Cookies.
• I will add the link for the STEPS ONCE I HAVE POSTED THE RECIPE. Here is the link for part 2 of this recipe: https://www.justapinch.com/recipes/desserts/cookies/part-2-rose-marys-brownie-stuffed.html

STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
• To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
• Add the egg and egg yolk and beat again until fluffy and well-combined.
• In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
• Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
• Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
• Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
• To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
• Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
• Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
• Cool on a cooling rack for 10 minutes before devouring!
• Enjoy!