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The Ultimate Cookie Stuffed Brownies a.k.a Slutty Brownies

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The ultimate Cookie Stuffed Brownies bring all of my favorite things together in one gloriously delicious cookie bar. Check out all three versions, Oreo, Nutter Butter and mint Milano!

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What do you get when you combine chocolate chip cookies, Oreos, and brownies all layered in one pan? Cookie Stuffed Brownies a.k.a Slutty Brownies, of course!

The ultimate cookie stuffed brownies squares stacked on pink surface

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What are Slutty Brownies?

My Cookie Stuffed Brownies are a take on the original recipe found on The Londoner Blog called Slutty Brownies. This version was also super popular on What’s Gaby Cooking! These seriously indulgent dessert bars have goodies baked right into them.



Cookie Stuffed Brownies consist of a layer of chocolate chip cookie dough smooshed in the bottom of your 8- by-8-inch pan.  (Read below to learn how to line the pan for easy cookie removal!). Next comes store-bought cookies layered on top of the cookie dough. Top off everything with the brownie batter, bake and dig in.

Imagine the delicious variations of cookie stuffed brownies! So many treats – So few days!

I have taken this layered deliciousness a few steps further with some delightful variations.  Let’s jump right in. Is there a better combination than chocolate and peanut butter?  Not in my book!

The ultimate cookie stuffed brownies stand tall

Make Peanut Butter Cookie Stuffed Brownies!

Indulge by adding some peanut butter to the chocolate chip cookie dough (recipe variation below) and then nestling Nutter Butter cookies between the cookies and brownies in place of the original Oreos.  Oh my! It’s as easy as the original but you get that peanut butter punch from all directions.

Mint Cookie Stuffed Brownies

You know and love Pepperidge Farm Milano Cookies. You know and love Andes Mints. Bring them together in your own cookie bar! Replace the mini chocolate chips in the chocolate chip cookie recipe with chopped Andes Mints and the Oreos with Milanos (you can use mint Milanos for extra flavor too). Layers and layers of fantastic minty lusciousness.

The ultimate cookie stuffed brownies are my take on slutty brownies

When all of these lovely bars come from the oven they are ooey and gooey goodness and need a scoop of ice cream immediately.  If you prefer to let them cool a bit longer, they will cut into very pretty pick-up-and-eat brownies.  In either case,  I like to line my pan with a strip of parchment long enough to allow the edges to hang over opposite sides.  When cooled, the bars lift right out of the pan using the parchment as the lifter.  Then you are easily able to slice the bars into beautiful squares right on your cutting board.



The Ultimate Cookie Stuffed Brownies a.k.a. Slutty Brownies

Prep Time: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: Makes 12 bars

The Ultimate Cookie Stuffed Brownies a.k.a. Slutty Brownies

Ingredients

    Chocolate Chip Cookie Layer
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 1½ cups all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ cup mini chocolate chips
  • 16 Double Stuf Oreos, plus more for the top
  • Milk Chocolate Brownie Layer
  • 6 tbsp unsalted butter 8 oz milk chocolate, chopped
  • ⅔ cup light brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • ⅔ cup all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking powder

Instructions

  1. Heat oven to 350°F. Grease an 8-by-8-inch baking pan and line with a strip of parchment, allowing edges to hang over opposite sides.
  2. For the chocolate chip cookie layer, beat together the butter, granulated sugar and brown sugar. Add egg and vanilla; beat until fluffy. Stir in the flour, salt and baking soda, then add chocolate chips. Press dough into the bottom of the pan. Top with a single layer of Oreos.
  3. To make brownie batter, melt together butter and chocolate and cool slightly. Stir in brown sugar, vanilla and eggs until smooth. Add flour, cocoa powder, salt and baking powder and stir until batter is smooth and glossy. Pour over Oreos in the pan.
  4. Top brownie layer with extra crumbled Oreos. Bake until a toothpick inserted into the center comes out almost clean, 60 to 65 min. Allow to cool, then run a spatula around edges to loosen from pan. Use the parchment overhang to lift brownies out of the pan; slice and serve.
  5. Nutter Butter-PB Variation
  6. Substitute smooth peanut butter for ½ cup of the unsalted butter in the chocolate chip cookie recipe. Make as directed otherwise. Use Nutter Butter cookies in place of the Oreos and sprinkle peanuts on top of the brownie layer.
  7. Mint and Milano Variation
  8. Substitute chopped Andes Mints for ½ cup of the mini chocolate chips in the chocolate chip cookie recipe. Make as directed otherwise. Use Pepperidge Farm Milano Cookies in place of the Oreos and sprinkle extra chopped Andes Mints on top of Brownie layer just after baking.

Notes

You can also make Nutter Butter-peanut butter or Andes Mint-Milano cookie variations of these bars.

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Recipe Tara Teaspoon. Photography William Brinson. Props Penelope Bouklas. Originally published in LHJ 03/14.

Oh, the happy flavor combos you can make with these Magnificent Macaroons! Punch up this classic by adding dried fruits, nuts and even chocolate!

Magnificent Macaroons

By | Baking + Desserts, Cookies + Brownies, Entertaining, Food Gifts, Snacks, Uncategorized | No Comments

Oh, the happy flavor combos you can make with these Magnificent Macaroons! Punch up this classic by adding dried fruits, nuts and even chocolate!

 

Is there a more glorious combination than toasted coconut and the creamy sweetness of sweetened condensed milk? No, no there is not. Read on my friends.

Magnificent Macaroons

Sweetened condensed milk has been around for many years and is the staple in desserts, beverages, candies and cookies.  Where would Tres Leches cake be without the most important leche – sweetened condensed milk.  Not to forget the other side of the spectrum – it can even be found in savories such as Asian-inspired marinades and curries.  It stores well and will keeps in the refrigerator after opening for up to 3 weeks.  If you have leftovers from a recipe, you can always find many places to drizzle.  In this recipe, the milk solids add a wonderful nutty flavor as it browns in the oven.

Magnificent Macaroons

Whisking the egg whites in this recipe helps these macaroons stay less compact as the tiny air bubbles expand the volume.  When beating egg whites, remember that their volume increases six to nine times in size so use a large enough stainless steel or glass bowl for best results.  Plastic bowls inevitably retain grease no matter how clean they are and the tiniest bit of fat will prevent the peaks we want to achieve.  Start with egg whites at room temperature to ensure fullest volume.  Sugar is added as soft peaks form and it is crucial that it is added a little at a time so it will dissolve.  These macaroons call for sweetened condensed milk to be folded in gently to maintain that volume.

Magnificent Macaroons2

Macaroon cookies are typically just coconut. But I couldn’t resist a little addition. I used dried cherries and mini chocolate chips, but feel free to experiment and find your favorite combo. I also recommend toasted almonds and dried apricots – delicious!

Magnificent Macaroons

 

Magnificent Macaroons

Prep Time: 10 minutes

Total Time: 35 minutes

Magnificent Macaroons

Punch up this classic treat by adding fruit, nuts or chocolate. I used dried cherries and mini chocolate chips, but feel free to experiment and find your favorite combo. I also recommend toasted almonds and dried apricots - delicious!

Ingredients

  • 2 egg whites
  • ½ tsp salt
  • 14-oz bag shredded sweetened coconut
  • ¾ cup sweetened condensed milk
  • 1½ cups chocolate chips, nuts, or dried fruit

Instructions

  1. Whisk egg whites with salt in a large bowl until stiff peaks form. Gently fold in coconut and sweetened condensed milk. Stir in chocolate chips, nuts or dried fruit; scoop 2-inch balls about 1 inch apart onto parchment-lined baking sheets.
  2. Bake at 300°F until golden, about 25 minutes
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To add to your beautiful cookie buffet platter, also try my Clementine Almond Cookies and Coconut Cherry Balls.

Recipe by Tara Bench
Photographer Paula Hible
Prop Stylist Jen Everett