Gooey Peppermint Cookie Dough Truffle Brownie Cups
Author: Betsy Cohen
Prep time: 1 hour
Cook time: 18 mins
Total time: 1 hour 18 mins
Ingredients
  • Peppermint Cookie Dough Truffles:
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 cup all purpose flour
  • 1¼ cups Andes Peppermint Crunch Baking Chips
  • 3 cups semisweet or bittersweet chocolate chips, melted
  • Gooey Brownie Cups:
  • 16 tablespoons (2 sticks) unsalted butter
  • ¾ cup light brown sugar
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 1¼ cups all purpose flour
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1¼ cups chocolate chips
Instructions
  1. For the peppermint cookie dough truffles:
  2. Line large baking sheet with parchment paper and set side.
  3. Place butter and sugar into large mixing bowl and beat for 3 minutes, scraping bowl down as needed. Add flour. Blend in Andes chips.
  4. Use a 1½ teaspoon cookie dough scoop to measure and shape truffles. Place scoops onto parchment lined baking sheet. Freeze for at least 1 hour.
  5. Line a second baking sheet with parchment paper. Dip truffle balls, one at a time, into melted chocolate and place onto clean parchment paper. Once all truffles are dipped, return truffles to freezer to set.
  6. For the gooey brownie cups:
  7. Preheat the oven to 350°. Set aside a 12-cup muffin pan.
  8. Place the butter, brown sugar and sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
  9. Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.
  10. Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
  11. Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but you will have some that still hold their shape.
  12. Spray the pan with non-stick cooking spray. Use a large cookie dough scoop or a gravy ladle to evenly transfer the batter to the muffin cups.
  13. Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
  14. Remove and cool for 5 minutes. Place one frozen Peppermint Cookie Dough Truffle into the middle of each brownie cup. Cool completely in pan.
  15. Use a small metal spatula to go around the edges of the Peppermint Cookie Dough Truffle Brownie Cups. Remove from the pan and serve.
  16. Betsy's tidbits:
  17. The Peppermint Cookie Dough Truffle recipe yields 44 truffles. This is done intentionally because the truffles are delicious on their own. Store the 32 that are not used for the brownie cups in the freezer.
  18. Gooey Peppermint Cookie Dough Truffle Brownie Cups are delicious served warm, room temperature and/or cold.
Notes
Additional time is needed for freezing the Peppermint Cookie Dough Truffles
Recipe by Desserts Required at https://www.dessertsrequired.com/peppermint-cookie-dough-truffle-gooey-brownie-cups