Recipes: Chocolate Chip Cookie Dough Stuffed Brownie Pops
My friends and family will be the first to tell you that I have a major sweet tooth. Cookies, ice cream, chocolate, I love it all!
My love for sweets started early. When I was little, I remember eating countless warm brownie sundaes topped with vanilla ice cream with my dad. My mom, on the other hand, is a huge cookie lover and was always in the kitchen baking chocolate chip cookies.
Combining two classics like brownies and cookie dough is a recipe for dessert nirvana. These Chocolate Chip Cookie Dough Stuffed Brownie Pops are salty, sweet and chewy all at once. Creamy cookie dough filling is sandwiched between two rich, chewy brownies before getting dipped in chocolate. Make these bites festive by topping them with colorful candy sprinkles or tying a ribbon around each of the paper lollipop sticks.
How do you get the perfect cube shape? It’s important to cut the brownies into 30 equally sized squares because they will be sandwiched together.
For each brownie stack, spread about a tablespoon of cookie dough filling on a brownie…
…and then place another brownie on top and sandwich it together!
Turn into pops by inserting paper lollipop sticks through each of the brownie stacks, making sure the sticks go into all the layers. Place the pops on a baking sheet and freeze them for 20 minutes or until filling and brownies are firm.
Dip the brownie pops into melted chocolate…
…and immediately top with sprinkles before the chocolate sets.
Freeze them for 15 minutes or until the chocolate is set.
Chocolate Chip Cookie Dough Stuffed Brownie Pops
1 box Betty Crocker Chocolate Chunk Brownies
1/3 cup vegetable oil
1/4 cup water
1 recipe Cookie Dough Filling (see below)
Chocolate Coating and Decorations
2 cups semisweet chocolate chips
2 tablespoons vegetable oil
Desired toppings, such as candy sprinkles or chopped pecans
Heat oven to 350F. Line 13×9-inch baking pan with foil.
Combine brownies, oil, water and egg; stir until combined. Spread mixture into lined baking pan. Bake 20 to 22 minutes or until toothpick inserted 2 inches from the edge comes out almost clean. Cool 5 minutes on wire rack. Transfer to freezer; freeze 15 minutes or until brownies are cooled completely and firm. Remove from pan; peel away foil.
Cut brownies into 30 squares. Place about a tablespoon of the cookie dough filling on 15 of the brownie squares. Top with remaining brownie squares to form stacks.
Insert a paper lollipop stick through each of the brownie stacks. (The stick should go into all layers but not completely through the bottom brownie, securing the brownie stack.) Place on baking sheet and freeze 20 minutes or until filling and brownies are firm.
In medium microwave-safe bowl, combine chocolate chips and oil. Microwave uncovered on High 30 to 60 seconds; stir until melted and smooth.
Dip brownie stacks in melted chocolate mixture. Use a spatula or butter knife to evenly spread chocolate on brownie pops as necessary, scraping off any excess chocolate. Place dipped brownie pops on waxed paper lined baking sheet. Immediately top with desired toppings, such as candy sprinkles or chopped pecans.
Freeze 15 minutes or until chocolate is set. Store in the refrigerator until ready to serve.
Prep: 40 minutes | Total Time: 1 hour 35 minutes | Servings: 15
Cookie Dough Filling
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
Pinch of salt
1/2 cup powdered sugar
1/3 cup miniature semisweet chocolate chips
In mixing bowl, beat together cream cheese and peanut butter with an electric mixer until smooth. Beat in the brown sugar, vanilla and salt until well combined. Beat in the powdered sugar until smooth and fluffy. Stir in the chocolate chips by hand. Refrigerate until ready to use.
Prep: 10 minutes | Total Time: 10 minutes | Makes: 1 1/4 cups
Storage Tip: Store brownie pops, covered, in the refrigerator until ready to serve. The brownie pops are best when served within a day or two of making. They can also be stored in an airtight container in the freezer. Thaw 15 minutes before serving.
Leftover Tip: Leftover Cookie Dough Filling makes a great dip for graham crackers or apple slices!
Here are a few other brownie and cookie recipes from around the web that I’m dying to try!
- Saltine Cracker Brownie Ice Cream Sandwich from Food 52
- Big, Chewy, Sweet and Salty Peanut Butter Cookies from Keep It Sweet Desserts
- Brownies and Cream Sandwich Cookies from Hummingbird High