Chewy, soft and gooey… all the best things that come together for one amazing brownie stuffed cookie.
I dare you to only have one…
Getting into the spirit of Halloween, I definitely wanted to use pumpkin in my recipe for something orange. I love that you can take a bite of the cookie and get a pretty orange surprise inside!
Ingredients:
For Pumpkin Brownies:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 13 tablespoons, unsalted butter, melted
- 1 1/2 cups granulated white sugar
- 1 tablespoon pure vanilla extract
- 3 eggs, room temperature
- 1/2 cup pumpkin puree
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
For Chocolate-Chocolate Chip 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 Ghirardelli
- 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).
Directions:
For Pumpkin Brownie:
- Preheat oven to 350F degrees and line 8 x 8 inch pan with parchment paper.
- In a small bowl, whisk together flour, baking powder and salt and set on side.
- With paddle attachment to standing mixer, combine melted butter, sugar and vanilla extract and stir on low (KitchenAid mixer speed 2) until fully combined.
- Add in eggs one at a time into mixing bowl.
- Gradually add the flour mixture and continue to mix until fully incorporated.
- Add pumpkin puree, cinnamon, cloves and nutmeg to mixture.
- Once mixed together, pour mixture into pan.
- Bake for 35-40 minutes and allow the brownie to cool on the side.
- Once cool, cut into small rectangular 1 cm by 1 inch pieces.
For Chocolate-Chocolate-Chip Cookie:
- 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 rectangular 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).
- Pinch together the dough to seal it off.
- 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!
