Brownie Stuffed Chocolate Chip Cookies Recipe

Ingredients

1

                        box (18.3 oz) Betty Crocker™ Fudge Brownie Mix

Water, vegetable oil and eggs called for on brownie mix box

1

                        pouch (17.5 oz) Betty Crocker™ Cookie Mix Chocolate Chip

1/2

cup butter, softened

2

tablespoons Gold Medal™ all-purpose flour

1

egg

Preparation

Heat oven to 350°F. Spray bottom only of 13x9-inch pan. Make and bake brownie mix as directed on box. Cool completely in pan, about 1 hour.

In medium bowl, crumble a 6x3-inch rectangle of the baked brownies (about 1/2 cup, firmly packed). Shape into 20 (3/4-inch) balls; set aside. (Reserve remaining brownies for another use.)

Heat oven to 350°F. In large bowl, mix cookie mix, butter, flour and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Press thumb into center of each ball to form indent. Press 1 brownie ball into center of each cookie, making sure to form dough around brownie ball to enclose; reshape balls. Place 2 inches apart on ungreased large cookie sheets.

Bake 10 to 12 minutes or until golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack to cool completely. Store in airtight container at room temperature.

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