You’ll be having “BROOKIES” for days with these muffin tin brownie cookies, also known as BROOKIES!
Once in a while I pop into Trader Joe’s to buy some candy for me or for the boys. (If you haven’t tried their caramelized onion cheddar cheese… RUN AND GET IT.)
They have ‘brookies’ which are just delicious and I have to resist the urge to grab a box as I know I’ll eat most of it on the way home. (Just keep it real here!)
I recently picked up a few boxes for an end-of-season sports rally and OUF. I knew the boys were going to gobble them up and I was in a hurry and forgot to pack a treat…so I had to shell out a little more than I wanted…even for this special occasion.
It got me thinking…these can’t be hard to do.
It’s cookie dough and brownie dough. And to get the best consistency, the smaller the “container” the better…
I introduce you…
BROOKIES MUFFIN TIN.
tbh… I prefer the smaller mini muffin pan version. But really, it’s cookies and brownies together…it’s delicious no matter what skillet you use!!! lol
Save, print or pin the recipe below. Also watch this quick video on how to make them – easy, huh? !
How to make muffin brookies
A magical combination of cookie dough and brownie batter – baked to perfection in a muffin tin!
- 1 box elf to mix together
- water, oil and eggs as shown on the brownie box
- 2 16.5 ounces chocolate chip cookie dough rolls
Preheat oven to 375 F. Lightly spray 2 muffin cups with nonstick cooking spray.
Mix brownie batter with water, oil and eggs as directed on box.
Cut the cookie dough roll into 12 slices. This will be pressed into the base of the muffin tin wells.
Press 24 cookie dough slices into muffin cups. Press down to “seal” the bottom of the well so the brownie batter can’t slide under the cookie dough.
Using an ice cream scoop, scoop and divide evenly into the 24 muffin cups.
Bake in preheated oven for 20-22 minutes. Let cool at least 10 minutes, before using a knife to loosen the brookie bites from the muffin tins. Enjoy!