Peanut Butter Chocolate Chip Cookie Brownies

I am most definitely in the mood to bake today. I know it's a little late to get started, but I just couldn't wait till tomorrow! Besides, Adam will be "working" (a.k.a. hanging out with some floozy he's seeing on the side) until, like, super late. I kid. He's seriously working. Dang, don't freak out like that.

So, what to bake you ask? I really wanted to make cookies, but I also really wanted to make cupcakes. However, my cupcake container is occupied.

Clearly, that leaves only one option: peanut butter chocolate chip cookie brownies.
GASP! What a great idea. No, I haven't been "smoking something". Just craving some delicious chocolate treats.

This will surely bring quite the mess, as it requires me to make, not one, but two recipes. Oh, my gosh. I'm just so excited.


First, I made the cookie dough. You know, so I'd have something to munch on while I make the brownie batter. That's some pretty forward thinking, I'd say.

Here are the recipes:

Peanut Butter Chocolate Chip Cookies
Makes 2 dozen.

Ingredients
½ cup Butter
½ cup Peanut butter
½ cup Sugar
½ cup Brown sugar
1 Egg
1 ¼ cups Flour
½ tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
1 cup Chocolate chips

Directions
1.    Preheat oven to 375˚F. Prepare baking sheet. Combine dry ingredients.
2.    Cream butters and sugars.
3.    Add the egg.
4.    Add dry ingredients. Fold in chips
5.    Scoop onto prepared sheet. Bake for 10-12 minutes (5-6 for minis).

Brownies
Makes one 9”x13” pan. All ingredients at room temperature.

Ingredient
1 cup Butter, melted
3 cups Sugar
1 Tbsp. Vanilla
4 Eggs
1 ½ cups Flour
1 cup Cocoa powder
½ tsp. Iodized salt
1 pinch Baking soda
1 cup Chocolate chips

Directions
1.    Preheat oven to 375˚F. Prepare 9“x13” pan. Sift together dry ingredients, excluding sugar.
2.    Cream together butter, sugar, and vanilla.
3.    Beat in eggs, one at a time. Fully incorporate each.
4.    Add dry ingredients gradually. Fold in chocolate chips.
5.    Spread evenly in prepared pan. Bake for 35-40 minutes, or until a toothpick comes out mostly clean.



I think I used Reece's cups instead of chocolate chips in the brownies. Yummmm.

If you don't want another dozen cookies worth of cookie dough left over after the cookie-brownies, you can half the cookie dough recipe. But if you're like me, you'll just eat it. So it's not a problem.

Also, it is imperative that all of your ingredients are at room temperature, especially eggs. It won't hurt you or the eggs to leave them on the counter for an hour before starting the mixing process. In fact, I've heard in Europe they do not refrigerate eggs at all. If your eggs are still cold when you go to add them to your creamed butter and sugar, it will seize up, destroying all your hard work.

So when making the cookie-brownies, I first put a layer of cookie dough. I just scooped it in there as if I were making cookies. You don't have to spread it out, unless, of course, you want to. Then, I poured in all the brownie batter. It's a little thick, so you'll have to spread it to get an even layer.
But that's it. Then you just bake it. I baked it in a 375˚F oven for about 45 minutes.

 

On an unrelated side note, the pageant moms on Toddlers and Tiaras are ridiculous. I'm glad my mom isn't crazy.