Layered Brownie Cookies Recipe
Layered Brownie Cookies Recipe photo by Taste of Home

Layered Brownie Cookies Recipe

Publisher Photo
Graham crackers are sandwiched between a brownie base and chocolate chip cookie top in these terrific treats. "My mother made these bar cookies for us, and now I make them for my children," relates Amy Corey of Monticello, Maine.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ounce semisweet chocolate, melted
  • 3/4 cup chopped walnuts
  • 9 whole graham crackers
  • 3/4 cup semisweet chocolate chips

Nutritional Facts

1 serving (1 each) equals 203 calories, 11 g fat (5 g saturated fat), 33 mg cholesterol, 252 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla. Combine flour, salt and baking soda; add to the creamed mixture alternately with milk mixture.
  2. Remove a third of the batter to another bowl; stir in melted chocolate. Fold in walnuts. Spread into a greased 13-in. x 9-in. baking pan. Arrange graham crackers over top.
  3. Add chocolate chips to remaining batter. Drop by spoonfuls over graham crackers and spread evenly. Bake at 375° for 20-25 minutes or until top springs back when lightly touched. Cool on a wire rack before cutting. Yield: 2 dozen.
Originally published as Layered Brownie Cookies in Country Woman May/June 2000, p43

Nutritional Facts

1 serving (1 each) equals 203 calories, 11 g fat (5 g saturated fat), 33 mg cholesterol, 252 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Layered Brownie Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 12, 2013

Good way to use ripe bananas

MY REVIEW
Reviewed Dec. 20, 2009

I was very disappointed with this recipe. The brownies were ver dry and crumbly. Perhaps I baked them too long, however I baked them for 22 minutes. Won't make these again :-(

MY REVIEW
Reviewed Apr. 7, 2009

These brownies turned out delicious but it was very difficult to determine a third of the batter. On the first try I had to take it out of the pan and add more batter to the mixture to have enough to spread into the pan.SJS

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