The best of both worlds, this Brookie Pinwheel Cookie recipe is your favorite chocolate chip cookie rolled up with luscious fudge brownie. A crowd pleasing dessert you'll make all year.
16ounceschocolate chip cookie doughYour favorite store-bought or homemade
1box brownie mix
Instructions
Remove the cookie dough from the package and place on a sheet of parchment paper or a silicone baking mat. Place a second sheet or parchment on top of the dough and roll the dough with a rolling pin to flatten it into a rectangle.
Make the brownie dough by following the directions on the package but omit 1/2 the water called for in the recipe so the dough is firm like a cookie dough consistency.
Spread the brownie batter evenly over the cookie dough with a spatula.
Using the edge of the parchment or silicone baking mat, begin rolling the cookie dough tightly in a similar fashion to rolling cinnamon rolls.
Wrap the cookie dough log in plastic wrap and transfer to the refrigerator to chill for 30 minutes or until firm.
Unwrap the plastic wrap and place the cookie dough log on a flat cutting surface. Slice the log into 1/2 inch wide slices with a sharp knife being sure not to press down on the log while cutting it. If the cookie dough starts to soften, return to the fridge or freezer for a few minutes to firm up.
Arrange the cookies on a parchment lined baking sheet and bake at 350˚F for 8-10 minutes or until the cookies are set.
Cool on a rack for 10 minutes and serve.
Notes
Leftover Brookies can be stored in an airtight container at room temperature for up to 5 days.For best results, make sure the cookie dough is chilled before rolling out. Chill again before spreading the brownie batter on top and then, if too warm, chill once more before rolling into the pinwheel log.