So the other day I wondered by Picky Palate. Now if you have never been there, beware…..She makes amazingly, out of this world delicious food. To top it off she is amazingly gorgeous; and how she stays skinny making all this crazy good food, is one of the many wonders of the world. Her name is Jenny Flake and she will make you gain about a million pounds….but you will enjoy every bit of it.
Her most recent concoction is these heavenly little cookies. I have never tired anything more…..what the PG word I am looking for……..we will say awesomely good. I shocked my self trying to eat them thru the computer.
She calls them Brownie Stuffed Chocolate Chip Cookies, I call them the OMG cookie. After you make these a regular cookie just wont do it for you anymore.
Now so I didn’t 100% copy her I made mine with Toffee cookies on the out side. My son had to get in the action and he made his with chocolate chocolate chip on the out side.(recipe coming soon)
I believe if you make them on a Saturday or Sunday (or any day that turns out bad) they don’t have calories
Try them, and check out her web site: http://picky-palate.com/ you will be glad you did.
Try them….I dare you. Here is a link to her version (with the chocolate chip out side): Picky Palate’s Brownie Stuffed Chocolate Chip Cookie
My recipe for the toffee exterior is below.
First make up you brownies as direct on the box. Have your tester test them when done….just to make sure they are acceptable.
Now stack a scoop on top and on the bottom of the brownie….I know, genius huh. This lady is genius.
The OMG Cookie (toffee version)
(taken from: Jenny Flake @ Picky-palate.com)
- 1 brownie mix
- 2 sticks softened butter
- 1 Cup granulated sugar
- 1 Cup packed light brown sugar
- 3 eggs
- 3 tsp vanilla
- 1 ½ tsp Almond Extract
- 3 1/2 Cup all purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 bag Heath bits
1. Preheat oven to 350 degrees F. Prepare brownie according to package directions. Let cool completely then cut into 1 1/2 inch squares.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs, vanilla and almond extract; continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the Heath bits.
4. Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom. Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed. Place 6 filled cookies onto a parchment lined baking sheet and bake for 8-10 minutes or until edges are golden brown. Remove and let cool for 15 minutes before removing from baking sheet.