Who knew somethings as simple as baking cookie dough on top of brownies could be so amazing? And these brookies have soccer ball chocolate morsels for the World Cup!

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Sometimes I make over the top recipes like chocolate chip cookie and peanut butter Oreo fudge brownies and other times I just smash together two store-bought items and it still creates something equally as magical. I am usually on team homemade but sometimes you just need something super quick and easy – like when I decided to bake these brookies in time for the USA vs Turkey game tonight.

Originally when I saw the limited edition Nestle Toll House cookie dough with soccer ball morsels I did not buy them because I was convinced there was no chance for the little soccer balls to maintain their soccer ball texture. But I caved when I realized they would be cute made into a soccer brookies.

Yes I know I have already shared recipes for soccer cookies and a soccer ball cookie cake but this is clearly different. Grab a box of your favorite brownie mix, prepare the batter as indicated on the box, spread into a greased and lined 9×13-inch baking pan, top with cookie dough, add some flair via sprinkles, and bake. That’s all it takes to get these adorably fun brookies on the table in time for the game – assuming you can find the cookie dough.

I hope you are not tired of World Cup soccer recipes because I am not finished. My next recipe is a savory one so we will take a break from all the sugar if you are tapped out and move on to chopped cheese stuffed pull apart bread that looks like a soccer ball!

WORLD CUP SOCCER BROOKIES

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Yield: 24 Servings Prep Time: 40 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (16.3 oz.) box brownie mix, plus indicated ingredients
• 1 (14 oz.) package of refrigerated chocolate chip cookie dough*
• Sprinkles**

Directions

1. Line a 9x13-inch baking pan with parchment paper and lightly coat with nonstick spray; set aside.
2. In a large bowl, prepare the brownie batter as indicated on the box.
3. Pour the brownie batter into the prepared baking pan and spread evenly. Top with crumbled cookie dough, pressing down slightly.
4. Add sprinkles on top if desired** and bake at 350°F (175°C) for 20-25 minutes.
5. When center is set, remove to cool completely on a write rack. Once cool, use the overhanging parchment paper to lift the brookies from the pan and slice into 24 squares.

Notes

*I used the Tollhouse limited edition cookie dough with the soccer ball shaped morsels. **I used colors for USA for the the World Cup game today but any color can be used based on the occasion.

Source: Adapted from various sources across the internet.

After over a year I have finally jumped back in with Bakin’ Friends, which is a group where you are paired up with someone different each month for whom to bake! Each month also comes with its very own secret ingredient which must be used in your creation. It should come as no surprise that February’s secret ingredient was chocolate. I actually got to send my goodies to Leah (MacKenzie Memories) who took over after Stephanie (Steph’s Bite by Bite) stepped down. I sent her my double dark chocolate cherry cookies which she said she’s been able to hoard them all to herself since her husband and daughter are not huge chocolate fans. And I quote “I had one before dinner…they were fabulous!!”. You should probably go get the recipe HERE.

As for me, I was lucky enough to have Dora send me some of her homemade Snickers! Her uncle (who unfortunately passed away recently) was a chocolate maker for over 40 years where she lives. When his health took a turn for the worse she began trying her hand at some of the things he used to make and found a renewed respect for all the effort it takes. She warned me that I may want to go to the gym in preparation for their arrival and she was right! Definitely a good thing I am a regular gym goer. Thank you so much Dora for a literal slice of your family’s history. I hope you made another batch for your husband ;-).

Want to try your hand at homemade Snickers? Dora said she uses a recipe from The Tough Cookie combined with a recipe from Brown Eyed Baker for the caramel.

One year ago: Mini Bananas Foster Ice Cream Pies

Two years ago: February Bakin’ Friends

Three years ago: Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting

I was super excited when I found out that Steph of Steph’s Bite by Bite had me again this month. This time she sent me these delicious Chocolate Chai Snickerdoodles and some packets of Chocolate Chai tea to either enjoy a cup or make more cookies! I had never heard of chocolate tea before and was impressed by the idea of using it to flavor these cookies. I loved how the spices and chocolate blended together and enjoyed a few with a mug of hot chocolate!

I was really excited to be receiving a baked treat from Alex of Yums and Loves this month, and she definitely fulfilled my excitement. She sent me snickerdoodle blondies and let me tell you, if you thought snickerdoodle cookies were good just wait until you try one of these. I scarfed down two in a row upon first arriving at my door and even had one for breakfast another day. I enjoy snickerdoodles but I wouldn’t consider them one of my favorite cookies. But in bar form they rock my world! So chewy, soft and bursting with flavor. I could eat them all day long and it took serious will-power to not do just that. And once they were gone I went through withdrawl.

P.S. The recipe is from Brown Eyed Baker.

One year ago: Onion Ring Topped BBQ Bacon Burger

Two years ago: Red Velvet Crème Brulee Cupcakes

Unfortunately I am not a fan of candy corn AT ALL. So I talked it over with Steph and she told me to go ahead and bake something with candy corn for my match, and then ask the person sending me treats to refrain from using candy corn and use another Halloween candy instead. Thankfully Deborah admitted that she doesn’t like candy corn all the much either so she was more than happy to oblige me in my anti-candy corn request – with Reeses pieces and a caramel swirl!

I am so very glad I spoke up and got something without candy corn because the brownies she sent me were insanely good. When she shipped them to me, she mentioned that she had to make two batches because they were so good. When they arrived I immediately dug into one and I have to agree with her statement. After snapping a couple photos, I had a second helping because I just could not resist! Dangerous little guys I’m telling you.

Thank you Deborah for the awesome brownies!

This month I had the pleasure of receiving cookies from Miranda. Unfortunately the first batch she sent was returned to her for unknown reasons, but she was nice enough to whip up a new batch and try again. The second batch arrived and I was overwhelmed by the sheer quantity of cookies!

It had been far too long since I have had a sugar cookie. Back in the day, sugar cookies covered in sprinkles were my #1 favorite cookie. But somehow I only think of making them now when the holidays roll around. For shame. Especially with cookies like these which were nice and chewy. I enjoyed that she used non-traditional sprinkle colors too – lavender (or maybe silver?) and gold. Thank you Miranda for reminding me how good sugar cookies are!

One year ago: Garden Vegetable Cream Cheese, Corn, and Bacon Waffles

I was so completely surprised by what I saw when I opened my box this month, it was packed full of so many things! And it was so cutely presented that it made me feel guilty for not putting more effort into the packages I send to my Bakin’ Friends (my apologies I will try harder from now on!). On top of this adorably cute spring/summer theme to my package, there were not one, not two, but FOUR baked goodies in there all made with caramel. Valerie included a note saying she made them all hoping I would like at least one of them, but they were all favorites of hers. I immediately had not doubt that I too would love it all.

The first thing I dug into was the Pay Day Candy Bars. Seriously? These alone would have been more than enough to have received. They were very addicting and I was super excited to have two little canisters full of them to hoard all to myself – no way I am sharing these!

Next was the double layer fudge. I really liked how these were a two-in-one treat because they are molded into cookie cutters! Which was made even more convenient because the fudge was a bit warm after sitting outside in the heat for a little while. They were easily rejuvenated by placing in the fridge to harden once again in their shapes. I also had never had a two layer fudge before, the combination with the caramel was wonderful and I can see why this is another favorite of hers, and I am sure of everyone shes gifts it to.

Next was Caramel Oatmeal Cookies. I like how she prevented them from sticking together by using cupcake liners. All these years I have been individually wrapping each cookie in saran before I shipped them out but this method seems much easier, and prettier! The cookies themselves were as good as they sound and I enjoyed warming them up in the microwave for 10 seconds to get the caramels bits soft.

Last but not least I found a jar of Caramel Apple Jam at the bottom of the pile. But then I noticed there was something else still down there – oh look a second jar! I’ll be spreading this stuff on everything in sight.Valerie, you clearly know how to spoil someone.

Thank you again so much Valerie! I hope you received an equally delicious package from your Bakin’ Friend, and I am jealous of whoever you send goodies to next month ;-)!

Want to join in on the baking fun? Send an e-mail to stephsbitebybite@gmail.com by the 5th!

One year ago: Pesto Chicken Burger

Two years ago: Bubble Up Pizza

This month’s theme was marshmallows/marshmallow cream and my bakin’ friend Desiree paired it up with the perfect thing – peanut butter! Yup, she made me fluffernutter cookies and they disappeared at lightning speed. The cookie itself was perfectly chewy but the bursts of marshmallow gooey-ness were my favorite part. Don’t you think that the messy nature of the baked marshmallows adds character? Thank you Desiree!

Join for next month and maybe you and I will be paired up as Bakin’ Friends ;-).

Two years ago: Pomegranate Stuffed Chocolate Covered Pretzel Cookies

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It’s time for April’s edition of Bakin’ Friends hosted by Steph of Steph’s Bite by Bite. This months secret ingredient was lemon, perfect for spring! The idea behind Bakin’ Friends is after you get your match at the beginning of the month, you are required to bake something with the secret ingredient and ship it out by the 16th of the month. Then whatever you receive, post about it on the last day of the month!

This month, my Bakin’ Friend and I were on the same wavelength. Her first batch of cookies didn’t turn out, and my first batch of the treats I made also was not satisfactory resulting in both of us not shipping out by the 16th. Then I forgot to include the recipe in the package, and sure enough she did too! But no harm done and if anything it made me feel less guilty. Even if it was a big deal, these cookies would’ve forgiven anything. They were incredibly soft and had the perfect amount of lemon flavor. Thanks Lizzie for these amazing cookies! Totally worth the wait :-).

One year ago: Baked Banana Almond Pancakes

In honor of Valentine’s Day, this month’s Bakin’ Friends secret ingredient was dark chocolate. And I was absolutely thrilled for Stephanie herself to be my Bakin’ Friend this month. I am constantly admiring the things she bakes on her blog Steph’s Bite by Bite.

She sent me these wonderful cookies called Dark Chocolate & Pretzel Oatmeal Cookies. As the name suggests, these are not your regular oatmeal cookies. They have crushed pretzels and dark chocolate M&Ms mixed in. Can you say, delicious?

I like microwaving them for about 10 seconds because it made them chewier. But I also am thinking about sandwiching them around some ice cream, which means I’ll probably need to make more!

You can also see these cookies on her blog, since I know you’ll want the recipe ;-). She wrote a lovely acrostic poem about them which I totally understand after trying them out for myself.

One year ago: Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting