Bakerella’s Pillow Cookies

These are a huge hit. AND, there actually HUGE!

I saw these cookies on Bakerella’s blog a couple of weeks ago and knew I would need to try them.

A chocolate chip cookie with a brownie inside?! Yes, please…you certainly don’t need to ask me twice!

Now that I’ve made them a couple of times I’m actually wondering about what other combos might be tasty. They aren’t difficult to make, but they do take a little bit of time between cooling the brownies and chilling the cookie dough. Just be sure to plan ahead a little bit. And, if you want step by step pictures, check out Bakerella’s blog.

Bakerella’s Pillow Cookies

1 package brownie mix

1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Preheat oven as instructed on brownie mix. Make brownies according to package and let cool. Cut about ten 1-inch squares. Enjoy the remaining brownies. (I used an 8″x8″ pan.)

For the chocolate chip cookie dough, beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk. Add flour to butter mixture and beat until combined. Stir in mini chocolate chips.

Cover dough and chill in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop 1/2 cup of batter. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper or aluminum foil. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1-inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I used a piece of parchment paper or aluminum foil as a work surface since the dough can get sticky. Then I used another piece of parchment paper or aluminum foil for the baking sheet. If the dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15″x20″) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack. Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

On average they are between 4" and 4.5" in diameter!

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3 Responses to “Bakerella’s Pillow Cookies”

  1. Ashley Says:

    They were delicious!!! I can just see it..that bakery is in sight!

  2. the search continues… « Says:

    […] on alot of incredible food.  however, i made up for it on sunday and was fortunate to get to know these pillow cookies (one of the richest things i’ve ever put in my mouth…amy once again adding to the […]

  3. rachichi Says:

    i just started making these…
    put the brownies in the oven…
    then read the rest of the directions and decided it’s way too complicated. blahhh. plain brownies it is.
    you’re a baking babe.

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