The Cookie Brownie Cupcake: Betty Crocker Style

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I thought I’d share one of my all time favorite desserts to bake with you guys. Although It has taken me a few times to perfect this recipe, I finally have it down to a tee. My cookie layer cooks all the way and my brownie layer doesn’t burn! Try it for yourself, it’s a treat you won’t regret baking!

Ingredients:

1pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2cup butter, softened
2eggs
1box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
1/4cup water
1/3cup vegetable oil
Steps:
  • 1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie mix as directed on pouch, using butter and 1 of the eggs. Refrigerate until ready to use. 
  • 2 Make brownie mix as directed on box, using water, oil and remaining egg. 
  • 3 Press 1 tablespoon cookie dough in bottom of each muffin cup. Top each with 2 tablespoons brownie batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. 
  • 4 On ungreased small cookie sheet, drop several extra tablespoons of cookie dough for topping. Bake 10 minutes. 
  • 5 Remove cupcakes and cookies from pans to cooling racks. Cool completely, about 45 minutes. 
  • 6 Frost cupcakes with frosting. Crumble baked cookies; sprinkle over frosted cupcakes.
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