Brookies: a combination of brownies and cookies. Sometimes, it's just too difficult you choose between the two.
*this recipe was created for my friends at Imperial Sugar
While most brookie recipes are a marriage of brownies and chocolate chip cookies, this one combines brownies and snickerdoodles! Rich, fudgy brownies combined with cinnamon-sugar snickerdoodle cookies hit all the right notes - chocolate, sugar, and cinnamon.
Let's Make Snickerdoodle Brookies!
You'll start by making the brownie batter. If you're a blogger, you might want to double-check that the memory card is in your camera. In any case, the brownie batter comes together in a saucepan. You'll spread this evenly into a prepared 9x13" pan.
Next, you'll notice that you've been taking "photos" without the memory card in your camera. Ah!
Once the brownie batter is spread in the pan, make the snickerdoodle dough. I'm using both Imperial Sugar Extra Fine Granulated Sugar and Light Brown Sugar in the mix. The dough is soft and creamy.
You'll scoop dollops of dough and coat each with cinnamon-sugar before placing over the brownie layer.
Don't worry about covering every bit of brownie batter. The snickerdoodle dough will spread, and you'll want some striations of brownie throughout.
Bake, then cool before cutting. I like to line my pan with foil to easily lift the entire tray out for easy cutting. A bench scraper is an excellent tool for cutting these brookies.
I'm sharing my recipe for Snickerdoodle Brookies over on Imperial Sugar today! Make them, and let me know if you're a brookie fan!
Want more snickerdoodles? Check out these Frosted Chinese Five-Spice Snickerdoodles!
