These delicious and egg-less cookies are easy to make and the best possible twist on a thumbprint cookie. The base is a creamy and smooth chocolate-chip cookie dough and the center is filled with a 2-ingredient brownie dough. These cookies are then drizzled with milk chocolate.
When I finally got this recipe to work exactly how I wanted it to, I could hardly wait to share it with you all. But by that time, Christmas had come and gone and here I am writing up this post on December 27th. AKA: everyone is soo over cookies and baking right?! I hope that’s wrong, but even if it’s mostly right, I just couldn’t wait a whole ‘nother year to share these.
I am just too excited about this recipe. It’s a cookie + brownie mash-up in a thumbprint cookie form and I’ve made it SO easy to make. I’m talking a no-chill cookie dough and a TWO ingredient brownie center filling. Really, these couldn’t get easier to make!
Also I promise; these are the last cookies for a while, or at least the last version of unhealthy cookies (I’ve got some healthy ones coming soon!)
So let’s talk about these cookies! First off, the brownie filling does not perfectly match up to the cookie dough. I know, annoying right?! But I kind of planned it that way to share with you the two solutions. Basically you can choose to do one of two things; first off, use the extra brownie filling for these delicious brownie bites (2 desserts ready in one preparation time!!) OR you can double the cookie recipe and then they match up almost perfectly.
I guess there is a third option which is to use half of the brownie mix and half of the butter, but then… I’m not quite sure what you would do with half of a brownie mix. 🙂
Either way, these are SO easy to whip up and definitely won’t disappoint. The cookie dough is easy (and eggless!) and requires no chilling. The brownie filling is only two ingredients and they take just seconds to put together into one delicious cookie.
After baking these you can opt for that delicious milk chocolate topping, but it’s totally an optional over-the-top fun kind of thing. But totally worth any time and effort (and chocolate) in case you were wondering!
Here’s to the best possible way to kick off the last day of 2014 — making these cookies! Happy New Year’s Eve everyone!!
- 1 package (18.4 ounces) chocolate fudge brownie mix do NOT prepare according to the mix; follow the instructions
- 3/4 cup unsalted butter melted
- 6 tablespoons unsalted butter at room temperature
- 1/2 cup light brown sugar packed
- 3 ounces cream cheese at room temperature
- 4 tablespoons white sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/4 cups white flour
- 1 cup chocolate chips separated
- Optional Chocolate Drizzle: 1/4 cup chocolate chips + 1/2 teaspoon vegetable oil
Preheat the oven to 325 degrees F.
In a large bowl, combine the brownie mix and the 3/4 cup melted butter. Beat until well combined and then place covered in the fridge while preparing the cookie dough.
In another large bowl, beat together the 6 tablespoons butter (make sure it is at room temperature and not melted or you will need to chill the dough) and brown sugar for 2-3 minutes. Beat in the room temperature (again not melted at all) cream cheese and the white sugar. Beat until well combined.
Beat in the vanilla, baking soda, salt, and flour until a dough is formed. If it is too wet add in a little more flour until it pulls away from the sides when beating.
Stir in 3/4 a cup of chocolate chips.
Roll balls of dough onto a tray. Press a center indent into each dough ball and then use the remaining 1/4 cup chocolate chips to decorate the outsides of the cookies and make them pretty (this is optional).
Take out the chilling brownie dough and roll small balls of dough that will fit in the indents of the cookie dough. Press the brownie balls into the cookie until it is even with the dough.
Bake for 8-10 minutes (longer for larger cookies) and remove from the oven. I like slightly underbaking these cookies as they lend a very fudgy center and a soft chewy cookie.
Allow the cookies to stand for 2-3 minutes on the cooking sheet before transferring to a wire cooling rack.
If desired top with a chocolate drizzle. To do so, combine the chocolate chips and vegetable oil in a small microwave safe bowl. Microwave in 15 second bursts stirring for 10 seconds in between each burst until the chocolate is smooth Transfer the chocolate into a small plastic bag and cut off the tip of the bag.
Pipe the chocolate across the cookies and allow to harden.
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