Cookie Dough Brownies

I’m one of those people who loves to eat raw cookie dough. Not quite as much as my brother A who has been known to eat a whole package of cookie dough without baking any of it, but I definitely like to take a swipe every time I’m making cookies. And of course, Hubby loves cookie dough. He actually prefers chocolate chip cookie dough raw vs baked into a cookie. Being a good wife, I always let him lick the beater.

If you’re a raw cookie dough lover like most of the people in my life, you have to make these brownies. I’m serious. As in, tonight, make these brownies. You won’t regret it.

Imagine taking a great chocolatey brownie with chocolate chips, topped with raw chocolate chip cookie dough. They’re simply amazing. In fact, looking back at these pictures really makes me want to make them again tonight.

And don’t worry the cookie dough topping has no raw eggs in it, so it’s completely safe to eat. It’s basically like a cookie dough frosting that I could literally eat with a spoon. I used regular chocolate chips in the cookie dough layer because I’m not a fan of mini chocolate chips. I’m not sure if it’s just in my head, but I feel like they have a different flavor than the regular sized chips.

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Cookie Dough Brownies

Ingredients:

For the Brownies
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chocolate chips

For the Cookie Dough
3 sticks butter, softened
1 1/2 cup brown sugar
2/3 cup sugar
9 tbsp milk
3 cups flour
3 cups mini chocolate chips - I used regular chips

Directions:

Prepare Brownies
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely on a rack.

For cookie dough
Cream the butter and sugars until light and fluffy. Beat in milk. With mixer on low, add flour and mix until well combined. Stir in mini chocolate chips.

To assemble
Spread the cookie dough onto the cooled brownies (I put the pan into the freezer for about 30 minutes).

Chill the brownies until the cookie dough is firm. Cut into bars and serve.

Cookie dough recipe from Lovin' from the Oven
Brownie recipe from King Arthur Flour

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13 Responses to “Chocolate M&M Cookies”

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    1
    Katie — October 21, 2009 at 2:53 pm

    Jen, I totally love your blog. You always ahve the BEST treats! I LOVE the picture with all the cookies resting on the m&ms. GREAT idea! 🙂

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    Jigginjessica — October 21, 2009 at 3:24 pm

    Looks beautiful as always!

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    stephchows — October 21, 2009 at 3:31 pm

    perfect use of pink! So interesting about how the cookies reacted to the way you rolled them! Thanks for the heads up!

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    oneordinaryday — October 21, 2009 at 5:10 pm

    Your cookies look great and that’s a good tip about getting them to look their best too. My kids and all their friends love these cookies. I’ve made them a few times since I first posted them and they never last long.
    thanks for the link!
    ~ Michelle

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    Chocolate Shavings — October 21, 2009 at 7:27 pm

    Those are beautiful and perfect for such a great cause

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    The Novice Chef — October 21, 2009 at 7:32 pm

    What an adorable picture! Also helps that they are for a great cause! 🙂

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    Natalie — October 21, 2009 at 8:10 pm

    M&Ms are my favorite treat and I love that during this month everything is PINK! The cookies look fantastic.

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    Kat — October 21, 2009 at 8:52 pm

    I am bummed I missed your Power of Pink contest as I was utilizing October to raise awareness around breast cancer too! I made some cookies and have a post on my site: http://katskitchenplace.blogspot.com/2009/10/october-is-breast-cancer-awareness.html
    I like the chocolate cookie base of your cookies! Thank you for sharing. Looking forward to checking back and seeing all what people make towards your challenge 🙂

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    tastestopping — October 21, 2009 at 10:44 pm

    A chocolate cookie topped with chocolate candies? What could be better? Perhaps a tall, ice cold glass of milk to go with them! They look divine. I’m wondering if you might skip the rolling and flattening by creating a wide log of dough (without M&Ms), slicing to the thickness desired, then pressing candies on top? Seems like the dough might be fairly easy to shape into a log. A quick pop into the fridge before slicing would help firm it up. Just a thought! I can’t wait to try them.

    Best,
    Casey
    http://www.tastestopping.wordpress.com

    P.S. Not sure if I’ve invited you before, but I’d love to publish any of your photos that FoodGawker and TasteSpotting decline! Thanks. 😀

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    nutmegnanny — October 23, 2009 at 3:15 am

    I love the dark chocolate and pink M&M contrast. What fantastic cookies:)

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    natalie — February 25, 2010 at 8:31 pm

    This comment has been removed by the author.

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    natalie — February 25, 2010 at 8:33 pm

    I just made your recipe for these cookies yesterday and took them to church. The kids went nuts and they’ve never turned out as pretty as they did this time. Thanks for the helpful tips because my m&m cookies have never turned out prettier! 9 minutes was also perfect timing as well.

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    Rachel @ Baked by Rachel — December 19, 2010 at 8:19 pm

    Both pretty and I’m sure delicious! I love how you showed the comparison between batches to give better suggestions for prettier cookies. The final batch are definitely the prettiest of the bunch. I love that the pink pops w/the chocolate cookie.

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