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Pillow Cookies

This Weeks Challenge: Batter

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Pillow Cookies

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I'm not sure how I've been on the earth for almost twenty-seven years and it took me twenty-five years to learn of the existence of pillow cookies. Then another two years to actually make them for myself. If you don't know what a pillow cookie is - hold on to your oven mitts. They are literally chocolate chip cookies STUFFED WITH BROWNIES. AND OMG THEY ARE SO EASY TO MAKE.

While you can make your own cookie dough and brownies from scratch, I've actually found that store bought cookie dough and boxed brownie mix work just as well, if not better, to guarantee a soft and chewy cookie.

The real trick to perfect pillow cookies is actually baking the brownies first, just so they are slightly underdone, and then sandwich small pieces of the brownie dough between two pieces of dough. PRO TIP: Use a plastic knife to cut the brownies for a perfect cut with no crumbles. I don't know why it works, but it does!

These cookies are seriously addicting, so eat at your own risk.

Categories: Dessert , 52 Weeks of Cooking

Tags: Cookies , Brownies , Chocolate , Chocolate Chip Cookies

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Pillow Cookies

Prep Time: 25 minutes + cooling time

Cook Time: 8-10 minutes

Makes 3 dozen pillow cookies

Ingredients:

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  • 4 (24 count) packages store bought cookie dough (96 individual pieces)
  • 1 box fudge brownie mix + required ingredients

Here's How:

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  1. Prepare and bake the brownie batter according to the instructions for a 9x13 on the box. Let cool completely. Cut into 48 one inch by one inch squares (6 cuts lengthwise, 8 cuts across).
  2. Preheat the oven to 350 F. Keep cookie dough chilled when not in use. Open one package at a time to keep the dough easy to work with. Gently flatten two pieces of dough. Press the brownie flat between your palms and shape into a circle so that it will fit in the center of a flattened piece of dough. Place the second piece of dough on top, pinch the edges together and roll into a ball. Repeat with the remaining brownie pieces and cookie dough.
  3. Arrange the cookies about 2 inches apart on an ungreased cookie sheet (about 6 per standard size baking sheet). Use the bottom of a glass to flatten the dough balls slightly, then bake for 8-10 minutes or until the cookies are cooked though and have browned on top. Remove from oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Eat them warm with a glass of milk and enjoy!

Mouth Feel

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Salty

Savory

Sour

Bitter

Sweet

Spicy

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