Ingredients
Method
- On a sheet of parchment paper, press or roll the refrigerated cookie dough into a 9x13 inch rectangle, about ¼-inch thick.
- In a medium bowl, mix the brownie mix, oil, eggs, and water until a thick, spreadable batter forms.
- Spoon about ¾ cup of the brownie batter over the cookie dough, spreading it evenly with an offset spatula and leaving a ½-inch border.
- Starting from one long edge, carefully roll the dough into a log, like a cinnamon roll.
Notes
- To ensure a clean swirl, chill the rolled log for at least 30 minutes before slicing. This firms up the dough and prevents it from squishing.
- For perfectly even slices, use a sharp, un-serrated knife and clean it between each cut. This prevents the brownie batter from smearing the cookie dough.
- Storage: Store any leftover brownie cookie swirls in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw at room temperature before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly even slices, use a sharp, un-serrated knife and clean it between each cut. This prevents the brownie batter from smearing the cookie dough.
- Storage: Store any leftover brownie cookie swirls in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw at room temperature before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.