Brownie Bites

by the Editors of Easy Home Cooking Magazine

Browse the article Brownie Bites

Brownie Bites Photo
Brownie Bites
Yield: Makes 2-1/2 dozen cookies
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Ingredients:
1
package (18 ounces) refrigerated chocolate chip cookie dough with fudge filling in squares or rounds (20 count)

1/4
cup unsweetened cocoa powder

1-1/2
teaspoons vanilla, divided

1
package (18 ounces) refrigerated chocolate chip cookie dough

4
ounces cream cheese (1/2 cup), softened

1
cup sifted powdered sugar



Preparation:
1.
Grease 30 mini (1-3/4-inch) muffin pan cups. Remove chocolate chip and fudge cookie dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.

2.
Add cocoa and 1/2 teaspoon vanilla to dough in bowl; beat at medium speed of electric mixer until well blended. Shape dough into 30 balls; press onto bottoms and up sides of prepared muffin cups. Refrigerate 1 hour.

3.
Preheat oven to 350°F. Remove chocolate chip cookie dough from wrapper. Shape into 30 balls. Place each chocolate chip ball into dough-lined muffin cups. Gently flatten tops if necessary. Bake 14 to 16 minutes. Cool in pans 10 minutes. Remove to wire racks; cool completely.

4.
Combine cream cheese and remaining 1 teaspoon vanilla in medium bowl. Beat at medium speed of electric mixer, gradually adding powdered sugar until frosting is light and fluffy. Spoon heaping teaspoonful frosting onto each cookie.


Note: Brownie Bites are best served the day they are made; leftovers should be refrigerated.



This recipe appears in: Brownies