Reece's Chocolate Chip Cookie Brownie Cups

Ingredients:


Cookie Dough Layer:

• 1/2 cup unsalted butter at room temp
• 1/4 cup brown sugar
• 3/4 cup white sugar
• 1 egg
• 1 1/4 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup semi-sweet chocolate chips

OR

• 1 package of cookie dough

Brownie Layer:

• 1 box fudge brownie plus required ingredients listed on the box (eggs, vegetable oil, water)

OR

• 3/4 cup butter
• 1 1/2 cup sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder

Reece's Filling:

• 24 Reece's (you might have too many or too little Reece's depending on how much cookie dough and brownie batter you use)

Instructions:
Preheat oven to 350º.


Cookie Dough Layer:

Mix and cream together the butter and sugar. Add the eggs and vanilla, making sure to scrape down the sides continuously. Add the flour, salt, baking soda and baking powder on low speed until everything is mixed in. Fold in the chocolate chips. 

Brownie Layer:

Beat the eggs with sugar, and then add the vanilla. Mix in the flour, cocoa, and baking powder. Make sure the brownies are well mixed, with no powder clumps. Bake in the oven for 20 to 30 minutes, or until a toothpick inserted in the center has no batter on it, and comes out clean with a few crumbs. Let cool completely before frosting.

Assemble:

Spray two, 12 cupcake pans with cooking spray. Press about 2 tablespoons of cookie dough into the bottom of each cupcake pan. Push one Reece's down into the cookie dough, just before the Reece's is even with the cookie dough. Pour 1 1/2 tablespoon of brownie batter over the Reece's and cookie dough. 

Put the Reece's Chocolate Chip Cookie Brownies in the oven for 18 to 21 minutes, or until a toothpick inserted in the brownie layer comes out with a few crumbs and no liquidly batter at all. Let cool for 10 minutes and then take a knife and follow around the edges of the brownies to loosen it up for an easier removal. Let the brownies completely cool before taking out of the cupcake pans. 

Oreo Cookie Brownies

Ingredients: 


Oreo Crunch Crust:

• 2 cups oreo cookie crumbs 
• 1/2 cup butter, melted

Brownie:

• 1 box of fudge brownie mix, including ingredients listed on box

                                               or

• 3/4 cup butter
• 1 1/2 cup sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder

Vanilla Butter Cream Frosting:

• 2 sticks (1 cups) unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract 
• 1 tablespoon milk, if needed to thin out the frosting

Instructions:

Preheat oven 350º.


Oreo Crunch Crust:
Crunch up the oreo's into small pieces by putting them in a large plastic bag and pounding them. Put the oreo cookie crumbs in a large bowl. Melt the butter and mix it into the oreo cookie crumbs. Grease a 13 by 9 inch pan with cooking spray and put the oreo mixture along the bottom of the pan, making sure it is packed down firmly. Bake in the oven for 10 minutes and then let cool for about 10 more minutes.


Brownie:
Beat the eggs with sugar, and then add the vanilla. Mix in the flour, cocoa, and baking powder. Make sure the brownies are well mixed, with no powder clumps. Bake in the oven for 20 to 30 minutes, or until a toothpick inserted in the center has no batter on it, and comes out clean with a few crumbs. Let cool completely before frosting.


Vanilla Buttercream Frosting:
In a medium sized bowl, cream the butter with an electric mixer. Once completely creamy, slowly add in the powdered sugar. When the powdered sugar and butter are completely mixed together add in the vanilla extract. If the vanilla buttercream is too thick then add a teaspoon of milk at a time. If the buttercream is too runny add more powdered sugar. Let thicken in the fridge for about 20 minutes before using.

Frost the Oreo Cookie Brownies with the vanilla buttercream and slice to desired size. Cut the brownies, sprinkle oreo crumbles on top, and serve.

Rolo Brownie Bites With Caramel Cream Cheese Frosting

 Ingredients: 

Rolo Brownie Bites:

• 1 box fudge brownie mix plus nessesary eggs, water, and oil(instructed on back of brownie box)
• 36 Rolo candies 

Carmel Cream Cheese Frosting:

• 4 tablespoon butter, softened at room temp
• 4 oz cream cheese, softened at room temp
• 2 tablespoons caramel sauce 
• 1 cup confectioners powdered sugar

Instructions:

Rolo Brownie Bites:
Preheat oven 325º. Remove all wrappers of 36 Rolo candies and refrigerate.

Make the fudge brownie mix according to the instructions on the box. Grease 36 mini muffin tin with cooking spray. Fill each with a little less than 1/8 cup. Each muffin tin should be filled a little over 3/4. full. Cookie the brownies for 15 to 18 minutes, or until a toothpick inserted in the middle of one comes out almost clean with few crumbs. Once out of the oven, immediately take the Rolo candies and push them into the hot brownies small part down. Push the Rolo just until the end of the Rolo is even with the top of the brownie.

Let the Rolo Brownie Bites cool for about 30 minutes or until they are completely cooled. While the brownies are cooling, make the frosting! Once the brownies are cool, take a sharp knife and go around the edge of the brownie to make the removing process easier. Be careful as you take the brownies out because they can be difficult to get out.

Caramel Cream Cheese Frosting:
Whip the butter and cream cheese together with an electric mixer until smooth. Add and the caramel sauce and continue to mix. Slowly add in the powdered sugar, making sure to scrape down the sides. Whip the frosting together for 2 additional minutes to make it nice and fluffy. Store in the fridge to harden the frosting while removing the brownies from the muffin tray. Using a plastic or pastry bag with a piping tip to pipe the frosting onto each Rolo Brownie Bite. To harden up the frosting, store in the fridge.

Chocolate Chip Cookie Bottomed Vanilla Cupcakes

Ingredients:

Cookie Chip Cookie Layer: 

• 1/2 cup butter, softened
• 3/4 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/3 cups al purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semi sweet chocolate chips

Vanilla Cake Layer:

• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/3 cup milk

Vanilla Buttercream:

• 2 sticks (1 cup) butter, very softened
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 tablespoon milk, ONLY IF buttercream is too thick

Instructions:

Cookie Chip Cookie Layer: 

 Preheat oven to 350º.

In a medium sized bowl stir the flour, baking soda, and salt with a fork until completely mixed. Set dry mixture aside. 

With an electric mixer, mix the butter and brown sugar together until fluffy. Beat in the egg and vanilla extract. Slowly mix in the dry ingredients, until just combined. Fold in the chocolate chips. 

Line a muffin tin with liners, and give each liner a spray of non-stick spray. Press a heaping tablespoon of cookie dough in the bottom of each liner.

Vanilla Cake Layer:

Cream butter and sugar in a bowl for about 2 minutes with an electric mixer. Add in eggs and vanilla until combined. 

Combined the flour and baking powder in a separate bowl. Slowly mix the dry ingredients into the wet mixture and then add the milk. The cake mixture will be a little bit thick, use an ice cream scooper to drop the batter on top of the cookie dough. If you don't have an ice cream scooper, a spoon will work.

Bake the Chocolate Chip Cookie Bottomed Vanilla Cupcakes for 15 to 20 minutes or until the a toothpick inserted into the middle of a cupcake comes out almost clean with just a few crumbs. If batter is still on the toothpick, bake for another 3 minutes and check again.

Let the cupcakes cool completely before putting the vanilla buttercream on. Makes 15 to 18 cupcakes.


Vanilla Buttercream:
Cream the butter in a bowl with an electric mixer until there are no chunks. Slowly, with the mixer on a low speed add the powdered sugar, very slowly. Increase the speed of the electric mixer and add the vanilla. Once the entire mix is well combined, continue to mix the buttercream for 2 more minutes to get the light and fluffy effect. Make sure to scrape down the sides of the bowl. Now if the buttercream is too thick add only 1 teaspoon of milk at a time until desired thickness is achieved. If the buttercream is too think and liquidly add more powdered sugar gradually until thickened. Frost the cupcakes and add sprinkles if desired.

Chocolate Chip Cookie Dough Peanut Butter Cups

Ingredients:


Chocolate Chip Peanut Butter Cookie Dough:

• 1/2 cup unsalted butter
• 1/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 2 tablespoons all purpose flour
• 1/4 teaspoon salt
• 1/2 cup semi sweet mini chocolate chips

Chocolate Coating: 

• 2 1/2 cups semi sweet chocolate chips, disks, or confectionery chocolate coating (either work)

Instructions: 
In a small sauce pan, heat the butter until melted. Whisk in the brown sugar until completely dissolved. Once the butter and the brown sugar is completely mixed up, let the mixture bubble for about 2 minutes. Remove the pot from the heat and whisk in the peanut butter and then the vanilla. This mixture will be liquidly. Let this mixture cool completely about 10 minutes in the fridge.

While the liquidly mixture is cooling, line the muffin tin with mini muffin liners. Melt 1 1/2 cups of chocolate chip in a microwave or in a double broiler. Drop 1 tablespoon of melted chocolate into a mini liner, then use a pastry brush to brush the chocolate from the bottom of the liner up the sides. Repeat this process, one at a time, to each of the other mini liners. Place in the fridge for 5 minutes if you used chocolate coating, and 20 minutes in the freezer if you used regular chocolate.

While the chocolate covered liners are in the fridge or freezer take the liquidly mixture out. With and electric mixer, mix in the powdered sugar, flour, and salt. Mix in the mini chocolate chips with a spoon. The chocolate chip peanut butter dough will be a bit liquidly so let it sit in the fridge for 10 more minutes.

Remove the muffin tin and the peanut butter cookie dough. Melt 1 more cup of chocolate, also adding the left over chocolate melted from prior use for lining the mini cups. Take 1 teaspoon of the cookie dough, roll it into a ball, and place into the mini muffin liner. Smooch the cookie dough down enough, so that when the chocolate is poured on top it is smooth and not lumpy. (My picture above doesn't show the cookie dough smooched down). With a spoon pour enough chocolate to cover the cookie dough, with a smooth finish. If chocolate coating was used put in the fridge for 10 minutes, if  regular chocolate was used put in the freezer for 15 to 20 minutes before eating.


If chocolate coating was used they can sit out without going back in the fridge, but if  regular chocolate was used they can sit out for a few hours at the most. Store the Chocolate Chip Cookie Dough Peanut Butter Cups in the fridge for best results. 

Chocolate, Chocolate Cake Pops

To make the lollipop sticks stay in the cake pop; dunk it into the chocolate coating

 An easy holder to make for the cake pops! 

Ingredients: 


Chocolate Cake:

• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt 
• a tiny bit less than a cup of flour
• 1/4 cup unsweetened cocoa
• 1/4 cup sugar
• 2 sticks (8 oz) unsalted butter, melted and cooled
• 2 large eggs 
• 1 teaspoon vanilla extract

Chocolate Butter cream Frosting:

• 1 stick (4 oz) unsalted butter at room temp
• 1 cup unsweetened cocoa
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Chocolate Coating:

• 1 lb semi sweet chocolate chips or confectionery chocolate coating

Other:

• 25 to 30 lollipop sticks
• sprinkles of your choice!

Directions:

Chocolate Cake:
Preheat oven to 325º. Grease a circle pan or a glass pan. In a large bowl mix together the baking powder, salt, flour, sugar, and cocoa powder. Slowly stir in the melted butter, eggs, and vanilla extract. Pour into the greased pan and bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out almost clean.

Chocolate Butter cream Frosting:

While the cake is baking start making the butter cream. In another bowl, with an electric mixer, mix together the butter, cocoa, powdered sugar, milk, and vanilla extract. Mix until nice and fluffy.

Assembly:
When the cake is finished, let cool for about 20 minutes. In another bowl start crumbling the cake into very small pieces. Make sure there are no big clumps left over before adding the butter cream. Add one spoonful of butter cream at a time. Mix the butter cream into the chocolate cake crumbles, until the consistency is like a dough. Make sure you don't add too much butter cream, or else the balls won't hold their shape, and if the dough is too dry the balls wont shape at all. 

If the dough is too moist, let it sit in the fridge for 20 minutes before making into balls. Shape the chocolate dough into about 25 balls. 

Chocolate Coating: 
Melt the chocolate coating in a double broiler.

Attaching the Lollipop Sticks:
Dip the lollipop stick into the coating, just enough to act as glue when put into the cake ball. Immediately after dipping the stick in coating, stick it into the cake ball. Once all the lollipop sticks are in the cake balls, place the cake pops in the fridge for about 10 minutes to harden them. 

Chocolate Coating the Cake Pops:

Re-melt the coating if needed. Dunk the cake pop into the chocolate coating, making sure all the excess coating comes off. If you have enough chocolate coating, dunk the cake pop into the coating twice for a thicker chocolate outside layer! When the last layer of coating goes on the cake pop, apply the sprinkles and press them into the coating a bit so that the sprinkles stick. 

Store the cake pops in a card board box with holes hand made holes like i did in the picture above, or in a styrofoam block. Store the cake pops up to 3 days in the fridge while not being eaten. This recipe make about 25 Chocolate, Chocolate Cake Pops!

Cookie Dough Truffles

After the toothpick holes are dipped in the chocolate and filled

Ingredients:


Cookie Dough: 

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups flour
• 14 oz can sweetened, condensed milk
• 1 cup mini semi sweet chocolate chips

Chocolate Coating:

• 1 pound semi sweet chocolate chips, disks, or confectionery chocolate coating

Directions:

In a large bowl cream together the butter and brown sugar with an electric mixer until creamy. Add in the vanilla extract. Gradually beat in flour and then the milk. Add the mini chocolate chips by stiring until well distributed throughout all the cookie dough. 

Use a heaping tablespoon of the cookie dough and shape into 1 inch balls. Place the cookie dough balls onto waxed paper and chill in the fridge for 2 hours. 

Melt the chocolate chips in a double boiler. 

Place tooth picks in the cookie dough balls more than half way through (as shown in the picture above). Holding the tooth pick, place the cookie dough ball into the chocolate coating and pull out once fully covered. Let the excess chocolate coating drip off and place back on the wax paper. 

HINT: If the cookie dough ball starts slipping off the tooth pick add another tooth pick in the other end. 

If there is extra chocolate coating dunk the cookie dough ball in twice, giving it 2 layers. Take out the toothpick gently and grasp the cookie dough ball with your fingers. Dunk the part of the cookie dough ball where the toothpick hole was so that the toothpick hole will be covered with chocolate. 

Place the finished cookie dough truffles back on the wax paper and let harden completely in the fridge for at least another hour. 

To get the dripped zig-zag look I did above; take the extra Chocolate Coating and put small amounts into a plastic bag. Cut a very tiny hole at one of the corners and squeeze chocolate to make a fun design. 

HINT: Don't put all the remaining chocolate in at once or it will harden. 

Take out of fridge and serve. Makes about 30 Cookie Dough Truffles. Store in the fridge for best results. 

Chocolate, Chocolate, Chocolate, Bundt Cake!

Ingredients:

Chocolate Cake:

• 1 package devil's food cake mix
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup warm water
• 1 cup or 8 oz sour cream
• 1 package or 5 oz instant chocolate pudding mix
• 2 cups MINI semi sweet chocolate chips

                               or
Yellow Cake:

• 1 package yellow cake mix
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup warm water
• 1 cup or 8 oz sour cream
• 1 package or 5 oz instant vanilla pudding  mix
• 2 cups mini white chocolate chips

Directions:

Preheat oven to 350º. 

In a large bowl, mix together the cake mix, eggs, vegetable oil, water, sour cream, and instant pudding mix. Once this mixture is completely mixed together, stir in the mini semi sweet chocolate or vanilla chips. 

Grease or spray a bundt pan with cooking spray very well. 

Bake for 50 to 55 minutes or until toothpick inserted in comes out clean. Let the cake cool completely before flipping onto a plate. 

For a more finished look; drizzle chocolate syrup or dust with powdered sugar.