Sunday Bake: Pillow Cookies
20 Oct 2013
A brownie in a cookie....say whatt!?! Is there really anything better than that? If you disagree I'm not sure this is going to work out...;) But seriously two of my favourite things colliding? Of course I had to make it! It also coincided with a visit to one of my best friends so this was a 'thank you for having me stay' present.
I found the original recipe for Pillow Cookies on Bakerella and was possibly drooling at the screen. As always mine didn't go quite to plan, but with such a yummy recipe I felt I had to share! I used Hummingbird Bakery recipes for both my Brownie and Cookies with a few slight changes.
So to start with you need to make up a tray of brownies! You can use any brownie recipe, but here is mine:
200g Dark Chocolate * 175g Unsalted Butter * 325g Dark Muscovado Sugar * 130g Plain Flour * 3 Eggs
Firstly you need to heat the oven to 170C/Gas Mark 3 and grease and line a 33 x 23 x 5cm baking tray.
Then put the chocolate and butter in a heat proof bowl over a saucepan of boiling water, stirring occasionally until melted and smooth. Remove from the heat and add the sugar, stirring until well incorporated.
Its at this point that your boyfriend may wander in and decide that this is the best use of a camera....
Once you've regained control of the kitchen, add the flour to the mixture and stir until well incorporated. Finally add the eggs and stir until thick and smooth, then pour into the prepared baking tray. Bake for about 40 minutes or more if you have a crappy oven like me! Then leave to cool completely and put into the fridge.
Once you've had a tea break its on to the cookies!
270g Unsalted Butter * 160g Caster Sugar * 160g Soft Light Brown Sugar * 2 Eggs * 1tsp Vanilla Essence * 380g Plain Flour * 1tsp Salt * 1/2tsp Ground Cinnamon * 1tsp Bicarbonate of Soda * 120g White Chocolate Chips
Preheat the oven to 170C/Gas Mark 3 and line two baking sheets with baking paper.
Firstly cream together the butter and both types of sugar, then break in the egg add the vanilla essence and mix well together.
In a separate bowl, mix together the flour, salt, cinnamon and bicarbonate of soda then add to the creamed mixture in two batches. Lastly stir in the chocolate chips.
Finally we've got to the creation of the cookie! Firstly you need to cut the brownie into small squares, about half an inch in size. I would suggest cutting off the edges of the brownie just in case of any harder bits, which you won't want in the cookie. You won't use all of the brownie in the cookies, but I'm sure you'll find a way to 'dispose' of it... ;)
Essentially you then need to place the brownie piece inside a ball of cookie dough. Through a bit of trial and error I found the best way to do this is to take a spoonful of cookie dough and flatten it in your hand. Then take a brownie square and flatten this slightly before placing in the middle of the cookie dough. Then take another spoonful of the cookie dough and place on top, squeezing down to cover all edges.
Pop them onto a baking tray, well spaced apart as they do seem to grow in the oven! Bake for about 20 minutes or until they're golden. Leave them to harden up slightly on the baking tray before transferring them to a wire rack to cool.
You'll then be left with some yummy leftover brownies and awesome pillow cookies, enjoy! :)
I hope you liked these tasty treats, let me know if you try it out :)