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Ingredients
- For the Crust:
- 16 oz chocolate wafer cookie
- 3 tbsp Unsalted butter
- 2 tbsp Sugar
- For the Cookie Dough: (Try to half dough - had a lot left over)
- 1 C (2 sticks) unsalted butter, room temperature
- 1 C Sugar
- 3/4 C Light brown sugar
- 2 Large eggs
- 3 tbsp Pure vanilla extract
- 2 1/4 C Flour
- 1 pkg (3.4 oz) instant vanilla pudding (dry mix)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1-2 tbsp Milk
- 3/4 C chocolate chips
- For the frosting:
- 1 C (2 sticks) Unsalted butter, room temperature
- 4 tbsp Brownie mix (dry mix)
- 4 tbsp Cocoa powder (maybe try more dry brownie mix for more brownie flavor)
- 4 C Powdered sugar
- 3 tbsp Milk or heavy cream
Preparation
Step 1
Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
Use a food processor to grind chocolate wafers into a fine crumb.
Melt butter in a microwave-safe bowl. Combine melted butter with cookie crumbs and sugar and stir until there are no dry crumbs left.
Spoon 1 tablespoon of cookie crumbs into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
For the cookie dough:
Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy. Add eggs and vanilla extract. Beat until thoroughly mixed.
In a medium sized bowl, combine flour, vanilla pudding mix, baking soda and salt. Stir to combine.
Slowly add dry ingredients into butter mixture and beat on a low speed until dough starts to form. If dough is a little dry, add 1-2 tablespoon of milk. Add chocolate chips and mix to combine.
Drop 1-1.5 tablespoons of dough (depending on pan size) into the greased mini muffin pan on top of the cookie crust. Bake at 350°F for 14-16 minutes.
Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
For the frosting:
Cut butter into small chunks. Beat on medium speed until light and fluffy. You may have the scrape down the sides of the bowl.
Add cocoa powder and dry brownie mix and beat into butter.
Slowly add powdered sugar one cup at a time. After the first two cups, your frosting becomes thick, so add one tablespoon of milk at a time, followed by remaining two cups of powdered sugar.
Increase speed to medium high and beat for a couple of minutes. Add remaining milk or heavy cream and beat on low until incorporated, then increase speed to medium high. Beat on medium-high for 1-2 minutes. Frost onto cooled cookies.