Real Recipes From Real Home Cooks ®

part 2 rose mary's rum brownie stuffed c c cookie

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

These are the picture Steps for how I made my HUGE RUM BROWNIE STUFFED CHOCOLATE CHIP COOKIES. THIS IS THE LINK TO THE OTHER PART OF THE RECIPE- It includes the recipe for the homemade Rum Brownies. You can use a boxed variety, but they will not have as much flavor as the homemade version. Also to save time you can make the brownies the day before, and then prepare the cookie dough the next day. I did it all in one day. Time consuming but so worth the efforts.

(1 rating)
prep time 2 Hr 30 Min
cook time 25 Min
method Bake

Ingredients For part 2 rose mary's rum brownie stuffed c c cookie

  • 4 c
    white lily all purpose flour, use 3 1/3 cups if not white lily
  • 1 tsp
    each baking powder & baking soda
  • 1/2 tsp
  • 3 stick
    butter, melted & cooled
  • 1 1/2 c
    light brown sugar
  • 2/3 c
    granulated sugar
  • 3 lg
    eggs, room temperature
  • 2 lg
    egg yolks, room temperature
  • 1 Tbsp
    vanilla bean paste or extract
  • 3 c
    mini chocolate chip pieces
  • 1 1/2 c
    chopped walnuts
  • 1 Tbsp
    rum extract

How To Make part 2 rose mary's rum brownie stuffed c c cookie

  • 1
    Please be sure to chill dough long enough till it holds its shape when scooped. I chilled mine for 2 hours. This makes it easier to wrap the cookie around the brownie. I used a large ice cream scoop, that holds about 1/2 cup of cookie dough, give or take a bit. Preheat the oven to 350 degrees F. Spray a large cookie sheet with non stick cooking spray & set aside till needed. IMPORTANT TO PLACE THE COOKIES FAR APART ABOUT 3-4 INCHES OR SO. On the one cookie sheet, I could only fit 4 cookies. My husband said they were the size of Hamburgers, to give you an idea of the size of them. On the LARGER pan I could ONLY FIT 6 COOKIES AND 2 OF THEM DID TOUCH DURING BAKING. SO ALLOWING ENOUGH SPACE BETWEEN EACH COOKIE IS IMPORTANT.
  • 2
    Measure out the flour add the baking soda/baking powder & salt, then stir to blend and set aside till needed.
  • 3
    Add the butter to a medium bowl, melt in microwave and cool.
  • 4
    Measure out both sugars into a small bowl.
  • 5
    Blend the sugar with cooled melted butter, and beat till blended.
  • 6
    Add eggs and yolks one at a time beating well after each addition.
  • 7
    Now add flour into the butter mixture in 3 intervals beating well after each addition.
  • 8
    Now add the vanilla bean paste/ or extract, and Rum extract, & beat well to blend.
  • 9
    Next add the chopped nuts and the chocolate chips, and blend together till mixed into cookie batter. Refrigerate for at least 2 hours or until cookie dough is firm and holds its shaped when scooped.
  • 10
    Remove from fridge, and using a large ice cream scooper, scoop out enough dough to fill the scoop.
  • 11
    This is the size brownie I added to the first scoop of cookie dough.
  • 12
    Now scoop a second scoop and place on top of brownie.
  • 13
    Now carefully work to enclose brownie between the 2 scoops of cookie dough.
  • 14
    Place on prepared cookie sheet, and bake in preheated 350 degree F. oven for about 22-25 minutes.
  • 15
    Remove from oven but leave on cookie sheet without disturbing for at least 10 minutes, allowing cookies to continue to cook. then remove and place on a cooling rack.
  • 16
    When cookies are completely cooled place on a large serving platter.
  • 17
    Enjoy, and don't forget to share. Smile