stuffed chocolate chip cookies in a stack

For those of you who 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! 

making stuffed chocolate chip cookies

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.

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 🙂

stuffed chocolate chip cookies

How to make brownie-stuffed chocolate chip cookies

These stuffed chocolate chip cookies require a little more TLC than most other cookies, but they are SO worth it. To make these chocolate chip cookies, you first need to bake the boxed brownies according to the package instructions. (Remember that the better the box mix, the better these cookies will taste. I used Ghirardelli boxed brownies since those are the highest quality brownies available at my grocery store).

Once the brownies have cooled completely, cut them into small squares. You can then start making the chocolate chip cookies!

First, cream together the butter and sugar, making sure to use room temperature butter for the best texture and flavor. Add in the egg and vanilla, then stir in the dry ingredients.

Now comes the slightly tricky part: stuffing the cookies. To stuff the cookies, you’ll need to first scoop out 1 1/2 tablespoons of cookie dough and flatten it slightly in the palm of your hand. Then, take one of the brownie squares and form it into a disc. Place the brownie disc on top of the flattened cookie dough, and then top it with another piece of cookie dough. Carefully pinch the edges of the cookie dough together and flatten the stuffed chocolate chip cookie as needed so the middle isn’t too thick.

Once you start making these chocolate chip cookies, you’ll understand what I mean! But please let me know if you’re confused about any of the steps in this recipe.

brownie stuffed chocolate chip cookie being held

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

Print

Brownie Stuffed Chocolate Chip Cookies

  • Author: Sarah Fennel
  • Yield: 15 large cookies 1x
Scale

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 8×8 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 3/4 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!

More chocolate cookie recipes from Broma Bakery:

Sea Salted Chocolate Chip Olive Oil Cookies

Copycat Levain Bakery Chocolate Chip Cookies

Tahini Chocolate Chip Cookies

White Chocolate Peppermint Cookies

Chocolate Crinkle Cookies

42 comments

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Medha @ Whisk & Shout
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These look beyond amazing! I’d be compulsively eating them, too 🙂

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Liz @ Floating Kitchen
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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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Jen @ Baked by an Introvert
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Incredible! Cookies have never looked so delicious. They would disappear quickly around me!

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Abby @ The Frosted Vegan
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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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Gayle @ Pumpkin 'N Spice
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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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Ashley | The Recipe Rebel
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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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Jocelyn (Grandbaby cakes)
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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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Jess @ Sweet Menu
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Oh i love brownies too. And cookies! These seem like the perfect treat!

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Traci | Vanilla And Bean
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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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sue|theviewfromgreatisland
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This is crazy good!!!

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Culina Sophia
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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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Renee @ Awesome on $20
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Yeah, I can see how this would be hard to walk away from.

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Jennifer @ Seasons and Suppers
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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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Christina @ Bake with Christina
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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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Sarah @ SnixyKitchen
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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
Sarah | Broma Bakery
Reply

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

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Jerrica
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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
Sarah | Broma Bakery
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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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Taste USA
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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
Sarah | Broma Bakery
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SO glad you enjoyed!

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Cookie Lover
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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
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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Flora Bertelli
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Died and went to chocolate heaven!!! Yummy yummy yummy ?

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Kari
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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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Ana
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These cookies are pure decadence. I love the combination of brownie and chocolate chip cookies and this is such a cool idea. I got 12 cookies out of my batch, but that was plenty. These cookies are huge! My friends were very happy to get them. If you’re eating them the day after you can warm them up for 10 seconds in the microwave for extra chocolatey goodness. Thanks for the recipe!

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