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Lakewood Times

Cookies or Brownies? Why not both?


When it comes to a sweet tooth, people usually have a hard time deciding between a tray of brownies or a plate of cookies. However, some people have improvised and have discovered putting cookie butter into the brownie mix, and the result is an easy-to-make and incredibly delicious cookie brownie. 

For this recipe, the brownie mix will require ½ cup melted unsalted butter, 1 cup granulated sugar, ¼ teaspoon kosher salt, 2 eggs, 2 teaspoon vanilla extract, ¾ cup all-purpose flour, and ½ cup unsweetened cocoa powder. For the cookie butter swirl, you will need ¾ cup cookie butter spread, 2 tablespoons confectioner’s sugar, 1 teaspoon vanilla extract, and 3 tablespoons heavy cream. You will also need 1 tablespoon of cookie butter for a drizzle.

For your cookie butter swirl, mix together your cookie butter, confectioner’s sugar, vanilla extract, and heavy cream until fully combined. The batter should be thick. For your cookie butter drizzle, melt your tablespoon of cookie butter in a saucepan.

 Start your brownie mix by preheating your oven to 350 degrees and line an 8×8 baking pan with parchment paper. Lightly grease the parchment paper. Then, in a bowl, whisk together your melted butter, sugar, and salt until fully combined. Proceed by whisking in the vanilla and eggs until well combined. Finish it by mixing in the flour and cocoa powder on top of the wet ingredients until just combined. The batter should be thicker. Drop roughly ¾ of your batter onto the prepared pan by the spoonful. Add your cookie butter swirl in the gaps of the batter and swirl together with a knife. If any gaps are remaining, fill them with the remaining batter. Bake for 24-28 minutes and allow to cool. Once cooled, drizzle your cookie butter drizzle over the brownies and enjoy!

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Maddi Walcheck, Student Reporter
Class of 2025!

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