Brownie stuffed chocolate chip cookies combine the best of both worlds- a fudgy brownie center and soft and chewy chocolate chip cookies! These babies are dangerously good.

Brownie stuffed chocolate chip cookies combine the best of both worlds- a fudgy brownie center and soft and chewy chocolate chip cookies! These babies are dangerously good.

For those of you that don’t know, I’m obsessed with brownies. To me, they are the perfect dessert. Fudgy, chocolatey, and satisfying. They work with tons of combinations (cheesecake, Nutella, mint, pumpkin), each as delicious as the last. If I could have one dessert for the rest of my life, it would be brownies.

But at the same time, chocolate chip cookies hold a special place in my heart. My mom was somewhat famous around town for her chocolate chip cookies. So I quite literally grew up on them. Like, cookies run through my veins.

When thinking about how to combine brownies and cookies, I wanted the richness of a brownie and the texture of a chocolate chip cookie. And because I love doing mash-ups, I just had to try stuffing a brownie inside of a perfectly baked chocolate chip cookie! 

Brownie stuffed chocolate chip cookies combine the best of both worlds- a fudgy brownie center and soft and chewy chocolate chip cookies! These babies are dangerously good.

So readers, I present to you Brownie Stuffed Chocolate Chip Cookies. They are almost too good. Alex and I ate them every night this week. We put all of the cookies into a tupperware container, and instead of keeping them in the kitchen, we left them on the bottom shelf of our coffee table. You know, for easy access.

And every night with full mouths we looked at each other and nodded. Like a little yes, these are perfect but I can’t say anything right now because I’m savoring each and every bite.

Brownie stuffed chocolate chip cookies combine the best of both worlds- a fudgy brownie center and soft and chewy chocolate chip cookies! These babies are dangerously good.

I also brought them to my yoga instructor, who later said she compulsively ate them because she couldn’t stop.

I think I found a winning recipe 🙂

Brownie stuffed chocolate chip cookies combine the best of both worlds- a fudgy brownie center and soft and chewy chocolate chip cookies! These babies are dangerously good.

Happy Friday to all, and wishing you the best of weekends!

PS- Saveur Magazine​ Blog Awards 2015 is open to the public for voting! I’d be honored and grateful if you head over here to nominate Broma Bakery!

5.0 from 6 reviews
Brownie Stuffed Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 15 large cookies
Ingredients
  • 1 boxed brownie mix, baked according to package directions (I used Ghirardelli Double Chocolate!)*
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup bittersweet chocolate chips
Instructions
  1. Bake brownie mix according to package directions in an 8x8 pan. Allow to cool, then cut into 25 squares (5 by 5 rows).
  2. Cream butter and sugars until light and fluffy, about 3 minutes. Add in egg and vanilla, beating until combined. Stir in dry ingredients and chocolate chips.
  3. Scoop 1.5 tablespoons of batter and flatten slightly into a thick pancake (see pictures for detail). Take a brownie square and mold it into a disk, then place on top of cookie batter. Scoop another 1.5 tablespoons of batter, flatten slightly, and place on top of brownie disk. Working between your hands, pinch the edges of the cookie batter together and flatten the entire ball of dough slightly more so it is about ¾ of an inch thick at the center. Place onto parchment paper-lined cookie sheets (you will need 2). Repeat with remaining dough (you will have extra brownies leftover to snack on!). Cover trays with plastic wrap and refrigerate for at least 1 hour, but up to overnight.
  4. Preheat oven to 350°F. Bake cookies for 15 minutes. They will be slightly undercooked, but will continue to cook as they cool. Allow to cool slightly before transferring to a cooling rack. Then eat all the cookies.
Notes
*Underbake your brownies. You want them to be fudgy, not cakey!

Cookie recipe adapted from Anna Olsen

41 comments

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These look beyond amazing! I’d be compulsively eating them, too 🙂

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Just get out of town! These are amazing! Can we use these for ice cream sandwiches? I think I might die!!!

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Incredible! Cookies have never looked so delicious. They would disappear quickly around me!

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I LOVE that you kept these on your coffee table shelf, easy access and easy eating, right? Brownies and cookies are always a win, yes yes!

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Woah…brownie stuffed cookies?! I’m drooling over these, Sarah! Simply amazing! I’ll take the whole batch, please!

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I was wondering how you were going to get the brownie in there! These are totally out of this world. Just LOVE.

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I have a brownie obsession AND a chocolate chip cookie obsession so these are pretty much heaven in my eyes.

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Oh i love brownies too. And cookies! These seem like the perfect treat!

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You come up with the most delicious of ideas, Sarah! These would be dangerous around here! Thank you for this! <3

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This is crazy good!!!

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Oh my lord these look insane – brilliant idea! I’m addicted to caramel a the moment so might even have to sandwich them with caramel ganache… SophiaXx

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Yeah, I can see how this would be hard to walk away from.

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A bakery in my neck of the woods makes these and they are my favourite! Can’t go wrong 😉

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Oh man these cookies look SO amazing!! I love how chocolately they are, perfect for a chocolate lover like me!! Pinned 🙂

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You’re making all my dreams come true! I need a cookie/brownie shelf on my coffee table pronto. (Also – congrats on becoming a Rodelle Brand Ambassador!:)

Sarah | Broma Bakery
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Thank you so much, Sarah! I’m so excited to be a small part of the team 🙂

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Question…Do I really NEED to put them in the fridge for 1 hour-overnight? I was planning on throwing them in the oven after I prepare & assemble them etc. Thank you so so much, and thanks for this kick ass recipe! Making them in abooooouuut 10min!! Yeaoooooor

Sarah | Broma Bakery
Reply

Hi Jerrica! Yes, with cookie doughs it is important to put them in the fridge, as this allows the glutens in the flour to relax. You can forgo the refrigeration, but the cookies will have a slightly different consistency, most likely less chewy and soft. Hope this helps and happy baking!

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Best chocolate chip cookie I’ve ever eaten. I have to do gluten free desserts and am just now learning to cook so I’m glad you included the substitution of measurements for baking soda and baking powder, seeing as I have an interesting flour mix to begin with…Thank You!!!!

Sarah | Broma Bakery
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SO glad you enjoyed!

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Love this recipe! One question though, we followed the recipe exactly, but only ended up with ten or so cookies, not the 25 the recipe said, just wondering how you got 25 from the recipe. But other than that it was an amazing recipe!

Sarah | Broma Bakery
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Hi! Thanks for commenting, and glad you enjoyed the recipe! The recipe yields 15 cookies, as stated at the top. Depending on if you rounded your 1.5 tablespoon scoops or kept them completely flat when measuring, that could account for the difference! Hope this helps and happy baking 🙂

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Died and went to chocolate heaven!!! Yummy yummy yummy ?

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I’m making these right now! hopefully these taste as good as they look, which look incredibly amazing.

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