Best Chocolate Chip Cookie Dough Stuffed Brownie Pops Recipes

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CHOCOLATE CHIP COOKIE DOUGH STUFFED BROWNIE POPS



Chocolate Chip Cookie Dough Stuffed Brownie Pops image

These cookie dough-filled brownie pops dipped in chocolate would be a decadent treat for any event.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 15

Number Of Ingredients 15

1 box Betty Crocker™ chocolate chunk brownies
1/3 cup vegetable oil
1/4 cup water
1 egg
4 oz cream cheese, softened (from 8-oz package)
1/2 cup creamy peanut butter
2 tablespoons packed brown sugar
1 teaspoon vanilla
Pinch of salt
1/2 cup powdered sugar
1/3 cup miniature semisweet chocolate chips
2 cups semisweet chocolate chips
2 tablespoons vegetable oil
Desired toppings, such as candy sprinkles or chopped pecans
15 paper lollipop sticks

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil. In medium bowl, stir Brownie ingredients until well blended. Spread in pan. Bake 20 to 22 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool 5 minutes. Freeze about 15 minutes or until brownies are completely cooled and firm. Remove from pan; peel away foil. Set aside.
  • In medium mixing bowl, beat cream cheese and peanut butter with electric mixer on medium speed until blended. Add brown sugar, vanilla and salt. Beat until well blended; stir in miniature chocolate chips.
  • Cut brownies into 6 rows by 5 rows, making 30 squares. Spread about 1 tablespoon cookie dough filling on bottom sides of 15 brownie squares; top with remaining brownie squares. Insert lollipop stick through each brownie stack (the stick should go into all layers but not completely through bottom brownie, securing the brownie stack). Place on cookie sheet; freeze about 20 minutes or until brownie stacks are firm.
  • Place sheet of waxed paper on cookie sheet. In medium microwavable bowl, microwave 2 cups chocolate chips and 2 tablespoons vegetable oil uncovered on High 30 to 60 seconds, stirring every 15 seconds or until melted and smooth. Dip each brownie stack into melted chocolate. Using spatula or knife, evenly spread chocolate on brownies pops, scraping off excess chocolate. Immediately sprinkle with toppings.
  • Freeze about 15 minutes or until chocolate is set. Store in refrigerator until ready to use.

Nutrition Facts : Calories 450, Carbohydrate 53 g, Cholesterol 20 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Brownie Pop, Sodium 200 mg, Sugar 21 g, TransFat 0 g

CHOCOLATE CHIP COOKIE DOUGH STUFFED BROWNIE POPS



Chocolate Chip Cookie Dough Stuffed Brownie Pops image

These cookie dough-filled brownie pops dipped in chocolate would be a decadent treat for any event.

Provided by @MakeItYours

Number Of Ingredients 18

Brownies
1 box Betty Crocker® chocolate chunk brownies
1/3 cup vegetable oil
1/4 cup water
1 egg
Cookie Dough Filling
4 oz cream cheese, softened (from 8-oz package)
1/2 cup creamy peanut butter
2 tablespoons packed brown sugar
1 teaspoon vanilla
Pinch of salt
1/2 cup powdered sugar
1/3 cup miniature semisweet chocolate chips
Chocolate Coating and Decorations
2 cups semisweet chocolate chips
2 tablespoons vegetable oil
Desired toppings, such as candy sprinkles or chopped pecans
15 paper lollipop sticks

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil. In medium bowl, stir Brownie ingredients until well blended. Spread in pan. Bake 20 to 22 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool 5 minutes. Freeze about 15 minutes or until brownies are completely cooled and firm. Remove from pan; peel away foil. Set aside.
  • In medium mixing bowl, beat cream cheese and peanut butter with electric mixer on medium speed until blended. Add brown sugar, vanilla and salt. Beat until well blended; stir in miniature chocolate chips.
  • Cut brownies into 6 rows by 5 rows, making 30 squares. Spread about 1 tablespoon cookie dough filling on bottom sides of 15 brownie squares; top with remaining brownie squares. Insert lollipop stick through each brownie stack (the stick should go into all layers but not completely through bottom brownie, securing the brownie stack). Place on cookie sheet; freeze about 20 minutes or until brownie stacks are firm.
  • Place sheet of waxed paper on cookie sheet. In medium microwavable bowl, microwave 2 cups chocolate chips and 2 tablespoons vegetable oil uncovered on High 30 to 60 seconds, stirring every 15 seconds or until melted and smooth. Dip each brownie stack into melted chocolate. Using spatula or knife, evenly spread chocolate on brownies pops, scraping off excess chocolate. Immediately sprinkle with toppings.
  • Freeze about 15 minutes or until chocolate is set. Store in refrigerator until ready to use.

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