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

Stuffing all my favorites into one…

…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).

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!