Deep Dish Chocolate Chip Cookie Skillet Brownie And Brookie Cups

 
Fudgy brownies and brown divide cookies are composed into one in these fun desserts so that you don’t mortal to opt.
This aviator is sponsored by and created in partnership with J. M. Smucker Consort for a Pillsbury™ Hot Contend.
Brookie cups are drinkable fleck cookies and brownies dry into soul gem servings. They are fun to eat and you don’t know to prefer cookie or brownie since you get both in one!

INGREDIENTS

DEEP DISH CHOCOLATE CHIP COOKIE SKILLET BROWNIE
  •  1 (18.4-oz) box Pillsbury™ Chocolate fudge brownie mix
  •  2/3 cup vegetable oil
  •  1/4 cup water
  •  2 large eggs
  •  1 (17.5-oz box) Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix
  •  1/2 cup unsalted butter
  •  1 large egg
  •  1/4 cup chocolate chips
BROOKIE CUPS
  1.  1 1/2 cups of Pillsbury chocolate fudge brownie batter  leftover from recipe above
  2.  1 17.5 oz box Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix
  3.  1/2 cup unsalted butter
  4.  1 large egg
  5.  3/4 cup chocolate chips

DIRECTIONS

DEEP DISH CHOCOLATE CHIP COOKIE SKILLET BROWNIE
  1. Preheat the oven to 350°F. Lightly grease the interior of a 9 inch cast iron skillet.
  2. In a large bowl, make brownie batter according to the box instructions using the brownie mix, 2/3 cup oil, 1/4 cup water and 2 large eggs. Set aside.
  3. In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg.
  4. Add 2 cups of brownie batter to your skillet. (Save the rest for the brookie cups). Gather your cookie dough into one giant clump and spread evenly on top of brownie batter, leaving about 1 inch of brownie batter “crust” around the edges of the pan. Sprinkle 1/4 cup chocolate chips across top of cookie dough. Bake for about 30-35 minutes until brownie batter is set and cookie dough is set and turns a light golden brown.
  5. Allow cookie brownie to cool a little before cutting and serving.

BROOKIE CUPS

  1. Preheat oven to 350°F.  Lightly grease the interior of a 12-cup muffin pan.
  2. In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg.
  3. Add 2 tbsp of brownie batter (leftover from recipe above) to each muffin mold. Use a 1 tbsp cookie scoop to scoop 2 cookie dough balls into each muffin mold. You have enough for exactly 12 muffins. Sprinkle and press 1 tbsp worth of chocolate chips into the tops of each brookie.
  4. Bake about 20-25 minutes until brownie and cookie layer are both set. Use a spatula to help loosen brookie cups from molds.