Brownie Bites the Editors of Publications International, Ltd.
Makes 2-1/2 dozen cookies
|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|
- 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.
- 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.
- 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.
- 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.
Brownie Bites are best served the day they are made; leftovers should be refrigerated.
Check out more recipes for Brownies