cozyfoodwithemi

extra creamy banana pudding 1 can (14oz) sweetened condensed milk 1 1/2 cups ice cold water 1 pkg vanilla pudding mix 3 cups heavy cream 1 box nilla wafers 4-5 bananas *beat together the condensed milk and ice water until combined. then add in the pudding pkg and mix until nice and smooth. cover and set in the fridge to firm at least an hour (or overnight). once the pudding mixture is set, work on the whipped cream. whip the cream until stiff peaks. then slowly add the pudding mixture a scoop at a time. make sure to do this gently, even folding with a spatula. to assemble (depending on the size, either a whole tray or individual pots) start with a layer of pudding mixture, then sliced bananas and nilla cookies, then pudding mixture. repeat. optional: crush up some cookies and sliced bananas for decorating. cover and set in the fridge for 4-6 hrs. recipe by: magnolia bakery cookbook #banana #bananapudding #baketok #Recipe

giant garlic knots dough: 1 1/3 cup (320g) warm water 2 1/4 tsp (7g) instant yeast (1 packet) 1 tbsp (12g) sugar 3 tbsp (40g) olive oil 1 tsp (6g) salt 1/2 tsp (1g) garlic powder 1/2 tsp (1g) oregano 3 1/2 cups (440g) all-purpose flour (+ more if needed) *whisk the warm water, yeast, and sugar in a bowl and let sit for 5 min (it should bubble a bit, if not, start over). Add in the olive oil, salt. garlic powder, oregano, and half of the flour. mix a bit and then add in the rest of the flour (its better to start slow with the flour and gradually add). knead it for 5 min and only add a tbsp of flour at a time IF needed. add dough back to bowl and cover, let rise in a warm area for 1-2 hrs or until its doubled in size (i leave the light on in the off oven and keep it in there). once ready, shape the dough into a log and cut into strips. lengthen each strip into a lil log and tie it into a knot. place on baking sheet and let rest again for 30-45 min. garlic topping: 5 tbsp (71g) unsalted butter 3 garlic cloves, minced (about 9g) 1 1/2 tsp (2g) Italian seasoning 1/4 tsp (1g) salt 1 egg (optional) 1/4 cup (25g) grated Parmesan 2 tbsp (4g) parsley *melt butter and add in the garlic, seasoning, and salt. use about 3/4 of this mixture and save the rest for after the knots come out of the oven. optional: beat the egg and use it as egg wash on top of the garlic knots if you wanted a more golden color. just be careful of not cross contaminating since saving the remaining garlic butter for after. bake knots for 20-23 min at 400. once out of the oven, use remaining butter mixture and top with parm & parsley. #garlicbread #garlicknots #garlic #baketok #Recipe recipe ib: sallysbakingaddiction

giant cheese stuffed garlic knots dough: 1 1/3 cup (320g) warm water 2 1/4 tsp (7g) instant yeast (1 packet) 1 tbsp (12g) sugar 3 tbsp (40g) olive oil 1 tsp (6g) salt 1/2 tsp (1g) garlic powder 1/2 tsp (1g) oregano 3 1/2 cups (440g) all-purpose flour (+ more if needed) mozz cheese to stuff! *whisk the warm water, yeast, and sugar in a bowl and let sit for 5 min (it should bubble a bit, if not, start over). Add in the olive oil, salt. garlic powder, oregano, and half of the flour. mix a bit and then add in the rest of the flour (its better to start slow with the flour and gradually add). knead it for 5 min and only add a tbsp of flour at a time IF needed. add dough back to bowl and cover, let rise in a warm area for 1-2 hrs or until its doubled in size (i leave the light on in the off oven and keep it in there). once ready, shape the dough into a log and cut into strips. lengthen each strip into a lil log and then roll it out so its flat enough. add cheese in a line in the middle and then roll it over so that its a "log" filled w cheese. tie it into a knot. place on baking sheet and let rest again for 30-45 min. garlic topping: 5 tbsp (71g) unsalted butter 3 garlic cloves, minced (about 9g) 1 1/2 tsp (2g) Italian seasoning 1/4 tsp (1g) salt 1 egg (optional) 1/4 cup (25g) grated Parmesan 2 tbsp (4g) parsley *melt butter, add in the garlic, seasoning, and salt. use about 3/4 of this mixture and save the rest for after the knots come out of the oven. optional: beat the egg and use it as egg wash on top of the garlic knots if you wanted a more golden color. just be careful of not cross contaminating since saving the remaining garlic butter for after. optional: add a mixture of mozz and parm under each roll so that it has a crispy cheese layer at the bottom! make sure to use a bit of oil to prevent it from burning the cheese. bake knots for 20-23 min at 400. once out of the oven, use remaining butter mixture and top with parm & parsley. recipe ib: sallysbakingaddiction #garlicknots #garlic #cheese #baketok #Recipe

nutella stuffed blondies 3/4 cup unsalted butter, softened 2 cups (250g) flour 1 1/4 tsp (5g) baking powder 1/2 tsp (3g) salt 1 cup (200g) dark brown sugar 3/4 cup (150g) light brown sugar 1 tsp (4g) vanilla 2 eggs 1/2 cup nutella 1/2 cup chocolate chips optional: 1/4 cup nutella to swirl on top line your 9x9 baking pan with parchment paper and evenly spread on your nutella. put this in the freezer until it becomes firm (1 hr). cream together butter and sugar until smooth and then add vanilla and eggs. set aside. in another bowl, combine flour, baking powder, and salt. combine the dry and wet until barely combine (still see flour streaks). add in chocolate chips and mix but dont overmix. add half the dough into the 9x9 pan, then cover with a layer of the frozen nutella, then top with the remaining dough. bake at 325 for 38-42 min. #nutella #blondies #cookies #baketok #Recipe

bakery style triple chocolate cookies 3/4 cup (95g) flour 1/4 cup (25g) cocoa powder (Dutch-processed) 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/2 tsp (1g) espresso powder 1/2 cup (113g) unsalted butter, soft 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 egg 1 tsp (4g) vanilla 1 cup of chocolate chips (I used dark, semi, white) cream together butter and sugar. add in vanilla and egg. mix until well combined. in another bowl, whisk together flour, baking soda, salt, espresso powder. add the dry into the wet and mix until its just combined. fold in the chocolate chips. set in the fridge for at least an hour (3 hrs or overnight is ideal tho). bake at 350 for 13-15 min. note: for nice circlular cookie shapes, use a cookie cutter right after they come out of the oven! #triplechocolate #chocolate #cookies #baketok #Recipe

brownie stuffed chocolate chip cookies brownies: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder, espresso powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour mix together eggs, cocoa powder, salt, baking powder, instant espresso, and vanilla. in a separate bowl cream butter and sugar, then microwave gradually until sugar dissolves and is shiny. combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. pour this into a spring form pan (9inch) and bake at 350 for 30 minutes. let this cool completely before cutting into small squares. you’ll have a lot of leftovers if you use this brownie recipe! To freeze: wrap in individual pieces with plastic wrap and then put them all into a larger freezer bag. cookie dough: 1 1/4 cup (155g) flour 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 egg 1 tsp (4g) vanilla 1/3 cup chocolate chips cream together butter and sugar. add in vanilla and egg. mix until well combined. in another bowl, whisk together flour, baking soda, salt. add the dry into the wet and mix until its just combined. fold in the chocolate chips. scoop dough and form it over the pieces of cooled brownies. bake at 350 for 13-15 min. they will continue to cook when they cool on the pan so its ok if they look a bit undercooked. #brownie #chocolatechipcookies #cookies #baketok #Recipe

salted caramel brownies caramel: 1 cup sugar 6 tbsp unsalted butter 1/2 cup heavy cream 1 tsp sea salt *i used already made caramel sauce but here is an amazing recipe by broma bakery!! in a small sauce pan heat the sugar on med heat for a few minutes until it starts to turn into a brownish color. once its a darker brown remove from heat and add in the cubed cold butter. mix until theyre mix completely then pour in heavy cream and salt. mix and then add back onto the stove on med heat for about 30 seconds. then let cool for 15 min. brownies: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder, espresso powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour mix together eggs, cocoa powder, salt, baking powder, instant espresso, and vanilla. in a separate bowl cream butter and sugar, then microwave gradually until sugar dissolves and is shiny. combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. pour half the batter into a spring form pan (9inch) and then cover in a layer of caramel. then add on the rest of the brownie batter and bake at 350 for 28-30 minutes. #saltedcaramel #brownies #baking #baketok #Recipe

cosmic brownies brownie: 3 eggs 3/4 cup (63g) cocoa powder 3/4 tsp (4g) salt 3/4 tsp (3g) baking powder ¼ tsp espresso powder 2 tsp (8g) vanilla extract 3/4 cup (170g) unsalted butter, melted 1 1/2 cups (300g) sugar 1 cup + 2 tbsp (140g) all-purpose flour *mix together eggs, cocoa powder, salt, baking powder, instant espresso, and vanilla. in a separate bowl cream butter and sugar, then microwave gradually until sugar dissolves and is shiny. combine the egg and butter mixtures well, then add flour and mix gently, do not over mix because it turns cakey. pour into 9x9 pan and bake at 350 for 30-33 min. icing: 1/2 cup heavy cream 1 1/2 cups semi sweet chocolate, chopped/chips rainbow chips *this is a ganache. microwave the heavy cream in 20 second increments (so it doesnt burn) for about a min. add in the chopped chocolate and mix until it comes together smoothly. pour over the brownies and then top with rainbow sprinkles. set in the fridge for a couple hours! ganache recipe: handletheheat #cosmicbrownie #brownies #baketok #baking #Recipe

gluten free chocolate chip cookies 1 1/4 cup (155g) gf flour* 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 egg 1 tsp (4g) vanilla 3/4 cup chocolate chips *I used "Bob's Red Mill 1:1 Gluten free flour" for this recipe. cream together butter and sugar. add in vanilla and egg. mix until well combined. in another bowl, whisk together flour, baking soda, salt. add the dry into the wet and mix until its just combined. if the dough seems a bit too wet, then add a tbsp more of gf flour. fold in the chocolate chips. scoop dough and set in the fridge for at least an hour. this is important because of the gluten free flour and butter/sugar ratio. bake at 350 for 13-15 min. note: start at 12 min and check since the gluten free flour will cook a bit differently. I took them out around the 12 min mark and used a circle cookie cutter before putting them back in the oven :) #glutenfree #chocolatechipcookies #baketok #Recipe #cookies

oreo banana bread 3 medium bananas 1/3 cup (67g) brown sugar 1/2 cup (113g) unsalted butter softened 2 eggs 2 tsp (8g) vanilla 1/2 cup (114g) greek yogurt/sour cream 1 1/3 cup (162g) flour 1 tsp (5g) baking soda 1/2 tsp (3g) salt 12-14 oreos 1 tbsp melted butter 1 tbsp brown sugar *crush about 6 of the oreos and mix in the 1 tbsp melted butter and 1 tbsp brown sugar. set this aside. mash bananas then add sugar and butter, and mix. add in eggs, vanilla, and sour cream, mix well. in another bowl, whisk together the flour, baking soda, and salt. fold the dry into the wet careful not to over mix. mix in the rest of the chopped oreos into the batter. to a lined 9x5 loaf pan, pour in half the batter, then layer on the oreo crumb mixture. then the rest of the batter. bake at 350 for 50-55 min or until a toothpick comes out clean. time is going to differ depending on the size of loaf pan you use. optional: make a glaze using 1/3 cup powdered sugar and some milk! #oreo #bananabread #banana #baketok #Recipe

#ad creamy tomato soup with a gooey grilled cheese soup: 2.5 lb (1135g) tomatoes 2–3 cloves garlic 1/2 (60g) onion 3 tbsp (40g) olive oil salt and pepper to taste 1/2 tsp (1g) dried basil 1/2 tsp (1g) dried oregano 2 cups (480g) chicken or vegetable broth 1 tbsp (4g) fresh herbs of choice (parsley, basil, etc) 1/3 cup (80g) heavy cream Roast tomatoes and garlic in olive oil, dried herbs, and s&p in the oven at 425 for about 35-40 min. Take out and let cool about 15 min. In a large pot, boil the broth with fresh herbs and then add the roasted tomatoes in. Blend or puree until smooth then add in the heavy cream! I made a sourdough grilled cheese with gouda and cheddar on the inside, but feel free to use whatever cheese you like. (ps: havarti is amazing too) @Level Unlocked #LUPartner

cookie dough cheesecake: cookie dough: 1 1/4 cups (155g) ap flour 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 large egg 1 tsp (4g) vanilla 3/4 cup chocolate chips *cream together butter and sugars. add in egg and vanilla, mix well. in another bowl whisk together the flour, baking soda, salt. add the dry to the wet and gently fold, then mix in the chocolate chips. use around 2/3 of the dough and press into the bottom of a 9inch spring form pan. bake at 325 for 10-12 min. with the rest of the dough, roll it out into little balls and pop in the freeze while you work on the cheesecake batter. cheesecake batter: 16 oz (454g) cream cheese, room temp 2/3 cup (133g) sugar 1 tbsp (8g) ap flour 1 tsp (4g) vanilla 1/4 cup (60g) sour cream or greek yogurt 1/4 cup (60g) heavy cream 2 large eggs, room temp *cream together the cream cheese and sugar. mix in the vanilla and then the flour. then add in teh sour cream and heavy cream until smooth, but make sure you mix gently. then add in one egg and a time and fold to combine. at the end, mix in the frozen cookie dough balls. pour batter onto the pre-baked cookie bottom. use a waterbath for this! bake at 325 for 45-55 min or until the sides are set and the middle is a lil jiggly. then turn off the oven and let sit inside for 30 min, then crack open the door and let cool another 20 min. fridge overnight. #cookie #cookiedough #cheesecake #Recipe #baketok

salted caramel chocolate chip blondies 3/4 cup (170g) unsalted butter, softened 2 cups (250g) flour 1 1/4 tsp (5g) baking powder 1/2 tsp (3g) salt 1 cup (200g) dark brown sugar 3/4 cup (150g) light brown sugar 1 tsp (4g) vanilla 2 eggs 3/4 cup (128g) chocolate chips 1/3 cup (53g) skor pieces 1/2 cup (160g) caramel cream together butter and sugar until smooth and then add vanilla and eggs. set aside. in another bowl, combine flour, baking powder, and salt. combine the dry and wet until barely combine (still see flour streaks) and then add in your chocolate and skor pieces. do not overmix. optional: pour half of the dough into 9x9 pan and then layer in 1/4 cup of the caramel. then add the other half dough, and top with additional chocolate pieces (optional). or you can do what i did and just add the caramel at the end! bake at 325 for 35-40 min. once cooled a bit out of the oven, add the rest of the caramel. top with flakey salt :) #saltedcaramel #caramel #blondies #baketok #Recipe

biscoff banana cake 2 bananas (~225g), mashed 3/4 cup (170g) unsalted butter → brown it 1 1/4 cups (250g) light brown sugar 1/4 cup (50g) white sugar 2 eggs 1/4 cup (65g) biscoff spread 2 tsp (8g) vanilla 1/2 tsp (3g) salt 1/4 tsp (1g) baking soda 2 cups (250g) flour 8-10 biscoff cookies *brown the butter and let cool before using. cream together the browned butter and sugars until smooth. then add in the mashed bananas and mix well. mix in the eggs, vanilla, and melted biscoff spread. in another bowl, whisk together the salt, flour, and baking soda. fold in the dry ingredients into the wet, but dont overmix. gently mix in the chopped biscoff cookies. pour into a 9x9 baking pan and bake at 350 for 28-30 min. optional: drizzle on melted biscoff, banana slices, and biscoff cookies. #biscoff #banana #cake #baketok #Recipe

fudgy turtles brownies brownies: 3 eggs 3/4 cup (63g) cocoa powder 3/4 tsp (4g) salt 3/4 tsp (3g) baking powder 1/2 tsp (1g) espresso powder 2 tsp (8g) vanilla extract 3/4 cup (170g) unsalted butter, melted 1 1/2 cups (300g) sugar 1 cup + 2 tbsp (140g) all-purpose flour 1/2 cup (60g) chopped pecans 1/2 cup (85g) chocolate chips 1/4 cup (80g) caramel (optional, to swirl in middle) mix together eggs, cocoa powder, salt, baking powder, instant espresso, and vanilla. in a separate bowl cream butter and sugar, then microwave gradually until sugar dissolves and is shiny. combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. pour into a 9x9 baking dish. optional: pour half of the batter then drizzle on caramel, then the other half of the batter. on top add the toppings listen below. bake at 325 for about 42-45 min. topping: 1/2 cup (60g) chopped pecans 1/2 cup (85g) chocolate chips 1/3 cup (105g) caramel (or more if u like) #pecan #caramel #brownies #baking #recipes

recreating crumbl's caramel apple cookie cookie dough: 6 tbsp (85g) butter, room temp 1/2 cup (100g) sugar 1/4 cup (50g) dark brown sugar 1 egg 1 heaping tbsp (20g) applesauce 1/2 tsp vanilla extract 1/8 tsp apple extract (optional) 1 1/2 cups (180g) all-purpose flour 1/2 tsp cinnamon 1/4 tsp baking soda 1/4 tsp baking powder 1/8 tsp salt *cream together butter and sugars. mix in the egg, applesauce, vanilla. in another bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. add the dry into the wet and fold gently. try not to overmix. scoop into balls (i made 4 big ones) and chill dough in fridge for an hour. bake 350 for 12-15 min (depending on the size of your cookies, mine took closer to 17 min) strusel: 1/4 cup flour 1 tbsp packed brown sugar 1/4 tsp cinnamon 1 tbsp cold butter pinch of salt *combine together and bake at 350 for 5-7 min or until golden brown. icing: 4oz cream cheese 5 tbsp (70g) unsalted butter, room temp 1/2 tsp vanilla extract 1 1/3 cups (160g) powdered sugar 2–3 tbsp caramel sauce pinch of salt chopped green apples (+lemon juice) *cream together cream cheese and butter. then add in vanilla, caramel sauce and salt. then add powdered sugar and whip until smooth. recipe ib: adrianassweetlife #crumbl #cookies #caramel #apple #baketok #Recipe

cinnamon toast crunch cheesecake crust: 6 cups (170g) cinnamon toast crunch 1/4 cup (50g) sugar 1 tsp (3g) cinnamon 1/4 tsp (1g) salt 1/2 cup (113g) unsalted butter, melted *crush the cereal into small pieces and then add in the sugar, cinnamon, salt, and melted butter. mix this well. take out a cup and set to the side. pour the rest of the crust mixture into a 9inch spring form pan. bake for 10 min at 325. recipe for crust by: themarblekitchen filling: 24 oz (680g) cream cheese, room temp 1 cup (200g) sugar 2 tbsp (16g) all-purpose flour 1 tbsp (12g) vanilla 3/4 tsp (2g) lemon zest 1 1/2 tsp (7g) lemon juice 1/4 tsp (1g) salt 1 tsp cinnamon 3 eggs 1/4 cup (60g) sour cream or greek yogurt 1/4 cup (60g) heavy cream 1/2 cup (15g) cereal *in a cup, add the cereal to the heavy cream and let sit for at least 15 min. then strain out the cereal (keep the cream obvi). cream together the room temp cream cheese, sugar, salt, and heavy cream. add in flour and mix well. then add in lemon zest, lemon juice, and vanilla, sour cream, cinnamon and mix until smooth. one at a time, add in eggs and fold gently to mix. pour half the mixture into the baked crust and then top with the reserved cup saved from when making the crust. ps: i would even recommend cinnamon sugar if you didnt want to save some of the crust mixture. spread this evenly and then pour over the remaining batter. place the pan into a water bath. bake at 350 for 60-70 minutes or until the cake is somewhat set (little jiggly in the middle). once done, turn off the oven and let cool with the door closed for 20 min, then open the door slightly and let cool for another 30. afterwards, take out of the oven and let finish cooling in the water bath. let cool in the fridge covered with plastic wrap for at least 4 hours but better overnight! #cheesecake #cinnamontoastcrunch #cinnamon #baketok #Recipe

chocolate cookies & cream cookies 3/4 cup (95g) flour 1/4 cup (25g) cocoa powder (dutch-processed) 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/2 tsp (1g) espresso powder (optional) 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 egg 1 tsp (4g) vanilla 2/3 cup white chocolate chips 4-5 oreos (plus more for topping) cream together butter and sugar. add in vanilla and egg. mix until well combined. in another bowl, whisk together flour, baking soda, salt, espresso powder. add the dry into the wet and mix until its just combined. dont overmix or else the cookies will become "cakey". fold in the chocolate chips and chopped up oreos. set in the fridge for at least an hour (3 hrs or overnight is ideal tho). bake at 350 for 13-15 min. I usually bake for 12min, then take them out to shape them with a cookie cutter and tap on the counter a couple times. Then back in the oven for another 2ish. optional: top with extra oreos and white chocolate chips #cookies #cookiesandcream #chocolate #baketok #Recipe

chocolate biscoff banana bread topping: 1/3 cup (40g) flour 5 Biscoff cookies (chopped) (about 33g) 1/4 cup (50g) brown sugar 1/4 tsp (1g) salt 1/4 cup (57g) butter melted chocolate to drizzle + biscoff spread (optional) batter: 1 1/4 cup (155g) flour 1/2 cup (50g) cocoa powder (not Dutch-processed) 1 tsp (5g) baking soda 1/2 tsp (3g) salt 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) sugar 2 eggs 1/4 cup (60g) greek yogurt or sour cream 3 large bananas (or 4 small ones) (~340g mashed) 1 tsp (4g) vanilla 2 tbsp (30g) hot water 1/3 cup chocolate chips 8 biscoff cookies, crushed whisk together flour, cocoa powder, baking soda, salt. in a large bowl, mash bananas then add in butter, sugar, eggs, greek yogurt, and vanilla. mix well. then add the dry to the wet and fold in gently. also at this point, add in the 2 tbsp of hot water and mix. add in the crushed biscoff and chocolate chips. be careful to not overmix. pour into your baking pan (i used a 9x5 pan). bake at 350f for 60-65 min or until a toothpick comes out clean #biscoff #chocolate #bananabread #baketok #Recipe

peanut butter brookies pb cookie: 1/3 cup butter, softened 2/3 cup peanut butter 1/3 cup brown sugar 1 tbsp white sugar 1/2 tsp vanilla 1 egg 1 cup flour 1/2 tsp baking powder *cream together the butter and sugar until smooth and fluffy. then add in the peanut butter, then egg and vanilla, mix well. in another bowl, whisk together the flour and baking powder. add the dry to the wet and fold gently to combine. make sure not to overmix. set this aside in the fridge while you work on the brownie batter. brownies: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder, espresso powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 1/3 cup pb chips or chocolate chips mix together eggs, cocoa powder, salt, baking powder, instant espresso, and vanilla. in a separate bowl, cream together the butter and sugar, then microwave gradually until sugar dissolves and is kinda shiny. combine the egg and butter mixtures well, and then add in the flour and mix gently, do not overmix. add in the pb or chocolate chips and mix. pour in half the brownie batter into the 9 inch pan, and then cover with most of the pb cookie dough. then top with the rest of the brownie batter, and the rest of whatever is leftover of the pb cookie dough. bake at 350 for about 30-35 min. (time may vary so check on it after 25 min) optional: drizzel on some melted peanut butter :) #peanutbutter #cookies #brownies #brookies #baketok #Recipe