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!
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 🙂
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 Friday to all, and wishing you the best of weekends!
PrintBrownie Stuffed Chocolate Chip Cookies
- Yield: 15 large cookies 1x
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
- 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.
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
42 comments
Ana
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!
★★★★★