What if I told you that you can put a brownie inside of a chocolate chip cookie? MIND BLOWN. These soft and gooey chocolate chip cookies have a fudgy brownie center, so you get the best of both worlds all in one bite.
Brownie Stuffed Chocolate Chip Cookies
If you love brownies, but also love cookies you’re in the right place. You get the best of both worlds with these brownie stuffed chocolate chip cookies. Because really, we shouldn’t have to choose between brownies and cookies in this day and age. How could you possible pick between the two?! Brownies are the perfect dessert–rich, fudgy, super chocolatey, and indulgent. Yet, at the same time chocolate chip cookies are one of the best things you can eat. The mere idea of choosing between them makes my head hurt.
Luckily you don’t have to choose with these brownie stuffed chocolate chip cookies AKA a salty-sweet, chewy, chocolate chip cookie with the perfect, fudgy, chocolatey, brownie center. Together they form the pinnacle of dessert perfection.
What are brownie stuffed chocolate chip cookies?
All stand–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. And I’m 100% sure you will feel the exact same way.
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.
Happy baking, my friends! Enjoy your brownie stuffed chocolate chip cookies.
1 boxed brownie mix, baked according to package directions (I used Ghirardelli Double Chocolate!)*
3/4cup unsalted butter, softened
1cup brown sugar
1/4cup granulated sugar
2 teaspoon vanilla extract
2cups all purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1cup bittersweet chocolate chips
Bake brownie mix according to package directions in an 8×8 pan. Allow to cool, then cut into 25 squares (5 by 5 rows).
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.
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.
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.
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Keywords: brownie stuffed chocolate chip cookies
*Underbake your brownies. You want them to be fudgy, not cakey!
Leave a comment and rate this recipe!
I’m taking an anthropology class on food and culture and we’re required to bring in any food and I decided to use this recipe and it was a total crowd pleaser! I found a fellow Broma Bakery lover in my class which was cool and we bonded over how delicious all of your recipes are. Thank you for this delish combo, I will 100% be making these again! 🙂
Omg that is so the sweetest story! So happy you and your class enjoyed these!
How long did you bake the brownies?
We baked ours according to the package directions–it depends what mix you use but it’s usually 20 to 30 minutes!
Can I use home made brownies instead of from a box?
Absolutely! They’ll be even tastier 🙂
Holy Sh1$!! I never knew I needed this. Genius.
Everyone loves when I make these cookies. Do you know if they freeze well?
They do freeze well! Just make sure they are completely cool before freezing in a freezer safe container or plastic bag!