These brownie stuffed chocolate chip cookies are thick, chewy, and so soft. I love seeing the surprise when someone bites into these cookies for the first time. The brownie center is such a great treat, and the chocolate chip cookie is perfectly sweet! I no longer have to choose between two of my favorite desserts, and that in itself is a joy!
Soft and chewy chocolate chip cookies stuffed with a delicious brownie bite? Talk about the perfect cookies! These brownie stuffed chocolate chip cookies are one of my favorite fusion desserts. I love to bake a batch or two of these for the holidays or a loved one’s birthday. My whole family loves these delicious cookies!
What’s in This Brownie Stuffed Chocolate Chip Cookie Recipe?
- Butter: Salted butter makes these cookies moist and tender.
- Sugar: A combination of brown and granulated sugars sweeten the cookies.
- Eggs: Help bind the cookies and keep them moist.
- Vanilla Extract: Adds warmth to the cookies.
- Flour: All-purpose flour gives the cookies structure.
- Cornstarch: Helps thicken the cookie dough so it can contain the brownies.
- Baking Powder: Helps the cookies rise.
- Chocolate Chips: Add pops of chocolate to the dough. I recommend semisweet, but milk or dark will also work.
- Brownies: Prepared brownies make this recipe super easy. If you’d like to use homemade brownies, I recommend baking them a day in advance so they have plenty of time to cool and firm up.
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How to Store
Store leftover brownie stuffed chocolate chip cookies in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving at room temperature or slightly warmed in the microwave.
Tips for Success
- 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.
- 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.
- 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!
- Only bake 1 tray of cookies at a time to ensure an even baking temperature for all.
Brownie Stuffed Chocolate Chip Cookies Recipe
Ingredients
- 1 cup salted butter slightly melted (2 sticks)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1¼ cups semisweet chocolate chips divided
- ½ pound prepared brownies soft middles only
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Cookie Portion Scoop
- 2 Baking Sheet
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 salted 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, and baking powder together.3 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder
- 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.½ 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
How to Make Brownie Stuffed Chocolate Chip Cookies Step-by-Step
Cream the Butter: In a large bowl, using a hand mixer, beat 1 cup of salted butter, 1 cup of brown sugar, and ½ cup of granulated sugar together on high until light and fluffy, about 3 minutes. Beat in 2 large eggs and 1 tablespoon of vanilla extract until combined.
Mix the Dough: In a separate bowl, whisk 3 cups of all-purpose flour, 1 tablespoon of cornstarch, and 1 teaspoon of baking powder together. 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.
Add the Chocolate Chips: Stir in 1 cup of the chocolate chips. Set aside the remaining ¼ cup chocolate chips for now.
Portion the Cookies: Using a 1½-tablespoon-sized cookie scoop, scoop out 48 cookie dough balls. Each cookie dough ball will be about 26 grams.
Stuff the Cookies: 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. 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.
Freeze the Cookies: 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 the Cookies: 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.
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