Brownie Stuffed Red Velvet Cookies

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PREP TIME: 40 MIN

COOK TIME: 45 MIN

TOTAL TIME: 85 MIN

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Fun and delicious bake this Holiday Season.

Ingredients

Cookies
• 1 1/4 Cups Packed Brown Sugar
• 1/4 Cup Sugar
• 1 Cup Unsalted Butter ( Room Temp)
• 2 Large Eggs (Room Temp)
• 1 1/2 Tbsp Buttermilk
• 1 Tbsp Red Food Coloring
• 2 Tsp Vanilla
• 2 1/3 Cups of All Purpose Flour
(spoon and leveled)
• 1/2 Cup Cocoa Powder(Spoon and leveled)
• 1 Tbsp Dark Cocoa Powder
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Cup Milk Chocolate Chips
• 1/2 Cup White Chocolate Chips
• Milka White Chocolate Bar

Brownies

Duncan Hines Dark Chocolate Fudge Brownie Mix

1/2 Cup Vegetable Oil

1/3 Cup Water

1 Large Egg

2/3 Cup Semisweet Chocolate Chips

1/3 Cup Heavy Whipping Cream

Makes 12 Cookies

Make sure your butter and eggs are room temperature and this dough will come together beautifully!

1. In a large bowl beat butter for 3-4 mins until smooth and fluffy. Add sugars and beat 2-3 mins until incorporated well.
2. Next, add eggs, buttermilk, red food coloring, vanilla and beat until incorporated well.
3. In a separate bowl sift your flour, salt, cocoa powders and baking soda.
4. Add the dry ingredients to your creamed mixture in two portions on low speed. Once everything is combined scrape the sides and bottom of your bowl. Do not over mix.
5. Add chocolate chips and mix until combined. Do not over mix.
6. Place the dough on parchment paper and cover in plastic wrap and refrigerate for 3-4 hrs.
7. Next, make the brownies to allow to cool and set before you bake the cookies.
8. On a separate bowl add the chocolate chips and heavy whipping cream that are for the brownies to make a ganache and microwave in 35 second intervals mixing inbetween until they are fully melted and combined. It should only take about 3 intervals.
9. Add the ganache to the brownie mix and mix until combined.
10. Add the brownie mixture to the prepared pan.
11. Bake for 35 minutes or until the center is mostly set just a little jiggly.
12. Allow the brownies to cool completely and turn off the oven it will be a little while before you will need to turn the oven on again since the brownies need to set.
13. Drop the dough by 1/3 cup balls or use a large ice cream scoop flatten the cookies with the palm of your hand and add a 2"x2" piece of brownie and enclose the cookie dough ball over the brownie. Flatten the cookie about 3/4 of the way down so that it spreads and add more chocolate chips on top. Bake 6 at a time on a large cookie sheet.
14. Bake at 350 degrees for 10 mins.
15. Once cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
16. Add more white chocolate chips to the top.
17. Sprinkle some sea salt (optional)
18. Allow cookies to cool completely!

TIPS

1. Be patient they have a lot of steps but are so worth it.
2. The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
3. Share your pics with me on social media! #sweetmelibakery