Chocolate-Chocolate Chip Marshmallow Cookies stuffed with Red Velvet Brownie with Cheesecake Swirl

Stuffing all my favorites into one…

Red Velvet Brownie with Cheesecake Swirl closeup

…and all compact into a cookie makes it even better!!

The red velvet brownies with cheesecake swirl are awesome on their own, but stuff them into a cookie and you may never want to eat a normal cookie ever again!

Ingredients:

For Red Velvet Brownie with Cheesecake Swirl:

  • 3/4 cup all-purpose flour
  • 2 eggs, at room temperature
  • 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup unsweetened cocoa powder Valrhona
  • 1/8 teaspoon salt
  • 2 tablespoon red food coloring
  • 3/4 teaspoon white vinegar

For cheesecake swirl:

  • 8 ounces cream cheese, softened
  • 1 egg yolk, at room temperature
  • 1/4 cup granulated white sugar
  • 1 teaspoon pure vanilla extract

For Chocolate-Chocolate Chip Marshmallow Cookies:

  • 2 1/3 sticks unsalted butter, at room temperature
  • 3 cups King Arthur all-purpose flour
  • 1 cup granulated white sugar
  • 1 cup dark brown sugar
  • 2 eggs, room temperature
  • 2/3 cup unsweetened cocoa powder Valrhona
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons heavy cream
  • 12 ounces Ghirardelli semi-sweet chocolate chips
  • 6 cups jumbo marshmallows cut into smaller pieces (for varying sizes in your cookie – the alternative is to buy the mini marshmallows).

Red Velvet Brownie with Cheesecake Swirl

Directions:

For Red Velvet Brownie with Cheesecake Swirl:

  • Preheat oven 350F degrees and either spray 8 inch by 8 inch baking pan with oil spray or line with parchment paper.
  • For the brownie, in a small bowl, beat the two eggs together and set aside.
  • In a small bowl, microwave the butter until melted.
  • In a medium bowl, mix in the melted butter with 1 cup of granulated sugar, 2 teaspoons of vanilla extract, cocoa powder, salt, red food coloring and vinegar (mix into bowl in the exact order).
  • Whisk in eggs, then fold in the flour until just incorporated (do not overmix).
  • Pour the batter into the pan and leave about 1/4 to 1/2 cup of batter left.
  • For cheesecake swirl, with paddle attachment for standing mixer, beat the cream cheese, 1/4 cup sugar, egg yolk and vanilla extract in bowl until smooth.
  • Divide the cream cream into quarters and scoop the cream cheese onto the red velvet batter in the pan, placing each quarter into its own quadrant in the pan.
  • Pour the remaining red velvet batter on top of the cream cheese.
  • Use a knife glide across and around on the surface of the batter to create a swirl pattern.
  • Bake the brownie for 28-30 minutes and test with toothpick, by inserting into the brownie and ensure that it comes out clean.
  • Allow the brownies to cool completely.
  • Cut into small squares, approximately 1 cm by 1 cm.

For Chocolate-Chocolate Chip Marshmallow Cookies:

  • Pre-heat oven to 350 degrees and line baking sheet with parchment paper.
  • In mixer, cream butter and sugars until light and fluffy – approximately 3 minutes.
  • Beat eggs with fork in a separate bowl and add slowly into the mixer.
  • In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, baking powder and salt.
  • Slowly add the dry ingredients to the wet ingredients until completely combined together.
  • Add heavy cream to mixture and mix until fully combined.
    • If the mixture looks a little dry, add another tablespoon of heavy cream.
  • Stir in chocolate chips and marshmallows.
  • Take one tablespoon of dough and roll into round ball, then flatten it.
  • Place one square brownie piece in the middle of the dough.
  • Take another tablespoon of dough and roll into a round ball, then flatten it; then place it on top of the brownie piece and cookie (making a sandwich with the two flattened cookie dough pieces) and roll into a ball.
    • Slightly flatten the dough ball.
    • Place on tray.
    • Continue steps until all dough is used up and place tray in freezer.
  • Place in freezer for approximately 15-20 minutes.
  • Bake in oven for 12-14 minutes.
  • Cool on a wire rack and enjoy!

Red Velvet Brownie with Cheesecake Swirl Bites

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