I know it’s been awhile since I’ve posted a new recipe, but I’ve had so much going on. I went to Savannah to meet my new grandson Evan and to my son’s wedding in Kentucky (Jason). I had a wonderful time in both visits. I have several recipes to post, so I thought I’d start with the latest recipe made.
This recipe is a wonderful recipe I made recently posted by Amanda and Kevin and it’s definitely a keeper. I made a few changes to the recipe because I had some Peanut Butter Oreos and Peanut Butter and Milk Chocolate Chips I needed to use up, but I’m sure the original recipe is just as great! I changed the name also for the ingredients I had on hand. The original recipe is called: Ultimae Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar. I hope you enjoy this cookie and brownies recipe as much as I do.
Happy Cookie/Brownie Baking!
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 package Peanut Butter Oreo Cookies
1 Family Size (9×13) Brownie mix
1/2 bag peanut butter and milk chocolate chips
1/4 cup hot fudge topping
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.
In a separate bowl, whisk together the flour, baking soda and salt, and then slowly incorporate into the mixer until the flour is just combined. Stir in semi-sweet chocolate chips.
Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Peanut Butter Oreos. Sprinkle ½ bag peanut butter and milk chocolate chips between Oreos. Mix together brownie mix according to package directions, adding an optional 1/4 cup of hot fudge topping to the mix.
Pour the brownie batter over the cookie dough and Oreos. Cover with another pan of same size or cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Baking time depends on your oven and how gooey or not-so-gooey you like them to be.
Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.
If you have left over brownie beter, you can make minature brownie bites. I use the tiny cupcake papers and place one nut in the bottom of the cupcake paper and then top with the extra brownie batter. I doubled my recipe, so the crust is a little thicker than the crust of a smaller pan.
To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.
Original recipe from Kevin and Amanda and modified. http://www.kevinandamanda.com/recipes/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html#ixzz29c9WWzHA