Brownie Stuffed Chocolate Chip Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 18

Chill Time: 10

Total Time: 43

Servings: cookies

Calories: 293kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

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Equipment

Kitchen Scale (optional)
Hand Mixer
Cookie Portion Scoop
2 Baking Sheet

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

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.

Storage: Store 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.

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