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Prism Half Sheet

Prism Half Sheet

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Brookie Cookie

PREP: 30 MINUTES

COOK: 10 MINUTES

SERVINGS: 24 SERVINGS

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Ingredients

  • Brownie Batter
  • 3/ 4 cup unsalted butter, softened
  • 2/ 3 cup brown sugar
  • 2/ 3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/ 4 cups flour
  • 1/ 2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/ 4 teaspoon salt
  • *option to add chocolate chips to brownie batter
  • Chocolate Chip Cookie
  • 3/ 4 cup unsalted butter, softened
  • 2/ 3 cup brown sugar
  • 2/ 3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/ 4 teaspoon salt
  • 1 1/ 2 cups mini chocolate chips

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. To make brownie batter, in medium bowl beat butter and sugar together until creamy. Add the eggs and vanilla and continue beating mixture for about 1 minute.

3. Add dry ingredients to the batter and mix until combined. Cover bowl and chill in refridgerator while preparing the cookie dough batter.

*Add mini chocolate chips to brownie batter if desired

4. to make chocolate chip cookie dough batter, beat butter and sugars until creamy and light in color. Add in eggs and vanilla extract, continue to beat until smooth.

5. Add in the dry ingredients and beat until the mixture forms a dough. Dump chocolate chips and stir with spatula.

6. Roll both batter seperately into about 3 dozen balls. Grab one brownie batter ball and one chocolate chip cookie dough ball and “smoosh” together (they resemble a “yin yang”).  Flatten slightly and place on prepared cookie sheet.

7.  Bake for 8-10 minutes, underbake the cookies slightly. Let cool for 2 minutes on pan and move to a cooling rack. Enjoy!

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Product Used In This Recipe

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Prism Half Sheet

Prism Half Sheet

SEE PRODUCT
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