These Brownie Stuffed Chocolate Chip Cookies are thick, chewy, and so soft. Bite into these delicious chocolate chip cookies with a brownie-filled center for a burst of chocolate goodness!
Brownie Stuffed Cookies
Soft and chewy chocolate chip cookies stuffed with a delicious brownie bite? Talk about the perfect cookies!
It’s perfect for chocolate lovers or anyone with a sweet tooth. Bake a batch or two of these for the holidays or a loved one’s birthday. The whole family will love these delicious brownie-stuffed chocolate chip cookies!
Why You’ll Love this Stuffed Cookie Recipe:
- Easy-to-make: Even though this cookie contains two desserts in one, it’s still super easy to make. No reason to be intimidated!
- Chocolate Galore: Not only does this cookie recipe have chocolate chips but they also contain brownie bites. You get double the dose of sweet chocolatey goodness!
How to Make Brownie Stuffed Chocolate Chip Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Cream together the butter and sugars, then add in the eggs and vanilla.
- Combine dry ingredients in a separate bowl, then add them in with the rest of the ingredients (don’t overmix). Then stir in the chocolate chips
- Scoop out balls of cookie dough, then (one by one) flatten and wrap the dough around the brownies.
- Chill brownie stuffed cookies, then bake in batches.
Recipe Notes
- It’s important that the brownies you use to stuff inside the cookies are soft. If the brownies are too crumbly (like crunchier edge pieces), you won’t be able to squish them into balls to stuff into the cookies.
- If the cookie dough starts sticking to your hands while rolling cookies into balls, simply wash your hands after every few cookies or very lightly spray your hands with non-stick cooking spray.
You can use any kind of store-bought or homemade brownies you like. Try my recipes for cakey brownies or fudgy brownies! Just be sure to cut off the outer crunchy edges, as those won’t squish properly!
Absolutely! If you prefer milk or dark chocolate chips, you could definitely use those, or try flavored baking chips, such as caramel, butterscotch, cinnamon, peanut butter, or mint!
Cornstarch helps to make the cookies soft and tender. It also helps the cookies to spread less by thickening up the dough!
I have not tried this, but I don’t see why not! Use a gluten-free brownie mix (or make gluten-free brownies) and replace the all-purpose flour in the cookies with a gluten-free 1:1 baking flour!
Recipe Tips and Tricks
If you want to get creative and colorful, place mini M&Ms on top of your cookie dough before they go into the freezer to chill for another dimension of chocolate and fun!
Make Ahead Instructions
If you plan to use homemade brownies, I recommend making them at least 1 day in advance so that they have time to fully cool.
The cookie dough can be made up to 2 days in advance of when you plan to bake the cookies. Store the dough covered in the refrigerator until ready to stuff and bake.
Fully-assembled cookies can be made and stored in an airtight container in the freezer for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the final bake time.
Storage Instructions
Store leftover brownie stuffed chocolate chip cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 6 days. Serve at room temperature or slightly warmed in the microwave.
Freezing Instructions
Freeze brownie stuffed chocolate chip cookies in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Substitutions
- If using salted butter, omit the kosher salt.
- For a richer taste, use dark brown sugar instead of light.
- For gluten-free cookies, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
- Feel free to use whatever chocolate chips you like, such as dark, milk, white chocolate, or flavored baking chips.
- You can use store-bought or homemade brownies for the filling.
Tips for the Best Brownie Stuffed Chocolate Chip Cookies
- It’s important that the brownies you use to stuff inside the cookies are soft. If the brownies are too crumbly (like crunchier edge pieces), you won’t be able to squish them into balls to stuff into the cookies.
- Once the wet and dry ingredients have been mixed, be careful not to beat the dough too much or the cookies will lose that chewy texture.
- If the cookie dough starts sticking to your hands while rolling cookies into balls, simply wash your hands after every few cookies or very lightly spray hands with nonstick cooking spray
- Only bake 1 tray of cookies at a time to ensure an even baking temperature for all.
I hope you love these delicious Brownie Stuffed Chocolate Chip Cookies! Have you tried these chewy chocolate chip cookies yet? How did your brownie stuffed cookies turn out? Let me know in the comments below!
More Delicious Cookie Recipes!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Brownie Stuffed Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter 226 grams, slightly melted (2 sticks)
- 1 cup brown sugar 200 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams, room temperature
- 1 tablespoon pure vanilla extract 12 grams
- 3 cups all-purpose flour 420 grams
- 1 tablespoon cornstarch 7 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon kosher salt
- 1¼ cups semisweet chocolate chips 213 grams, divided
- 1/2 pound prepared brownies soft middles only. 300 grams
Equipment
- Kitchen Scale (optional)
Instructions
- In a large bowl, using a hand mixer, beat the butter, brown sugar, and granulated sugar together on high until light and fluffy, about 3 minutes.1 cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar
- Beat in the eggs and vanilla extract until combined.2 large eggs, 1 tablespoon pure vanilla extract
- In a separate bowl, whisk the flour, cornstarch, baking powder, and salt together.3 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, ½ teaspoon kosher salt
- Add the dry ingredients to the wet ingredients and beat on low just until mixed. Be careful not to beat the dough too much or the cookies will lose that chewy texture.
- Stir in 1 cup of the chocolate chips. Set aside the remaining ¼ cup chocolate chips for now.1¼ cups semisweet chocolate chips
- Using a 1½-tablespoon-sized cookie scoop, scoop out 48 cookie dough balls. Each cookie dough ball will be about 26 grams.
- Take two cookie dough balls and flatten them with your hands.
- Take about 1 tablespoon of soft brownie and squish it into a tight ball using your hands.1/2 pound prepared brownies
- Place that brownie ball on top of one flattened cookie dough ball and place the other flattened cookie dough ball on top. Pinch the sides of the two flattened cookie dough balls together and roll this around in your hands until the brownie is completely covered by cookie dough. Repeat steps with the rest of the cookie dough. You’ll end up with 24 stuffed cookies in total.
- Once all cookie dough balls are stuffed with brownies, use the remaining ¼ cup of chocolate chips to press chocolate chips into the tops of each cookie. The cookies can be close together on a lined baking sheet now – but not touching – so you just have one tray to place into the freeze for the next step.
- Place cookies in freezer for 10 minutes before baking. This will help prevent the cookies from spreading during baking.
- While the cookies chill, preheat oven to 350°F. Line a second baking sheet with parchment.
- Take some cookies out of the freezer and place them on the prepared baking sheet at least 2 inches apart from each other.
- Bake each tray of cookies for 18 minutes, or until the bottoms of the cookies slightly brown. The tops may not look completely set yet but that’s okay.
- After removing the baking tray from the oven, leave the cookies on the hot baking sheet for 15 minutes before transferring to a wire rack to cool completely. During those 15 minutes on the hot baking tray outside of the oven, the cookies will finish baking.
Notes
- If using salted butter, omit the kosher salt.
- For a richer taste, use dark brown sugar instead of light.
- For gluten-free cookies, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
- Feel free to use whatever chocolate chips you like, such as dark, milk, white chocolate, or flavored baking chips.
- You can use store-bought or homemade brownies for the filling.
- It’s important that the brownies you use to stuff inside the cookies are soft. If the brownies are too crumbly (like crunchier edge pieces), you won’t be able to squish them into balls to stuff into the cookies.
- Once the wet and dry ingredients have been mixed, be careful not to beat the dough too much or the cookies will lose that chewy texture.
- If the cookie dough starts sticking to your hands while rolling cookies into balls, simply wash your hands after every few cookies or very lightly spray hands with nonstick cooking spray
- Only bake 1 tray of cookies at a time to ensure an even baking temperature for all.
Leave a Review