Trust me, you’re going to fall in love with this dessert. Imagine biting into a warm, chewy chocolate chip cookie, only to discover the most decadent, fudgy brownie stuffed inside. It’s like having two of your favorite treats combined into one perfect bite. The gooeyness of the brownie pairs so well with the buttery chocolate chip cookie dough—it’s a match made in dessert heaven.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
This is the kind of recipe that’ll make you the hero of any gathering. Whether you’re treating yourself to something sweet after a long day, or surprising your friends with a dessert that’ll wow them, these Brownie Stuffed Chocolate Chip Cookies are sure to be a hit. Let’s dive into why you’ll absolutely love these cookies!
Why You’ll Love Brownie Stuffed Chocolate Chip Cookies
These cookies are so much more than your average cookie. It’s all about that gooey, warm brownie center wrapped in a soft, golden-brown cookie shell. Here’s why this recipe is going to become your new go-to:
- Versatile: Perfect for any occasion. Whether you’re hosting a party or just craving something indulgent for yourself, these cookies are always a win.
- Crowd-Pleasing: These cookies are guaranteed to make anyone’s sweet tooth happy. They’re the ultimate treat for chocolate lovers, and everyone will be asking for seconds.
- Sweet Surprise: The brownie inside is such a fun surprise. The texture is rich and fudgy, making every bite an exciting combo of two classic desserts.
- Easy to Make: Despite how fancy they sound, these cookies are surprisingly simple to make. No complicated steps, just good, homemade sweetness.
Ingredients in Brownie Stuffed Chocolate Chip Cookies
Here’s what you’ll need to make these magic cookies:
Chocolate Chip Cookie Dough: The classic favorite, buttery and sweet, packed with chocolate chips. You can’t go wrong with this foundation. Brownie Batter: Rich, fudgy, and just the right amount of chocolatey. The key to that surprise center that makes these cookies extra special. Chocolate Chips: A little extra chocolate for that perfect cookie experience. (Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through how to make these little chocolate dreams come true:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). You want your oven nice and hot for that golden-brown finish.
Prepare the Brownie Batter: In a separate bowl, mix up your brownie batter according to the package instructions (or use your favorite homemade brownie recipe). Set this aside, because we’re going to stuff it right inside those cookies.
Make the Cookie Dough: In another bowl, mix up the chocolate chip cookie dough. Make sure the dough is nice and thick so it can hold the brownie center without falling apart.
Assemble the Cookies: Take a small scoop of cookie dough and flatten it out in the palm of your hand. Add a spoonful of brownie batter in the center, then wrap the cookie dough around the brownie like a little present. Seal the edges carefully.
Bake the Cookies: Place the stuffed cookie dough balls onto a baking sheet, leaving some space between each one. Bake for 10-12 minutes, or until the edges of the cookies are golden brown, but the center is still soft.
Cool and Serve: Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack. Trust me, it’ll be hard to wait, but the gooey center will be even more perfect when you let them rest for just a bit.
Serve and Enjoy: These are best served warm with a glass of milk or your favorite cup of coffee. Get ready for a lot of “wow!” moments.
Nutrition Facts
Servings: 12 cookies
Calories per serving: [Calories per serving]
How to Serve Brownie Stuffed Chocolate Chip Cookies
- With Milk: You can’t go wrong with a glass of cold milk. The creamy sweetness pairs so perfectly with the rich cookie and brownie combo.
- Ice Cream Sandwiches: For an extra treat, try making ice cream sandwiches with these cookies. A scoop of vanilla ice cream in between two warm cookies is next-level indulgence.
- On Their Own: Sometimes, these cookies are so good they don’t need any extras. Enjoy them fresh out of the oven as the ultimate comfort dessert.
Additional Tips
- Chill the Dough: If you have time, chilling the cookie dough for 30 minutes before assembling can help prevent spreading and gives a better texture.
- Make Ahead: You can prepare both the cookie dough and brownie batter ahead of time. Just keep them separate in the fridge until you’re ready to bake.
- Storage: Store any leftover cookies in an airtight container for up to 3 days (if they last that long!).
FAQ Section
Q1: Can I use store-bought brownie mix?
A1: Yes, absolutely! Store-bought brownie mix works perfectly here, so you don’t have to worry about making the brownie batter from scratch.
Q2: Can I make these cookies without chocolate chips?
A2: Of course! You can omit the chocolate chips if you prefer, or swap them out for white chocolate chips or even peanut butter chips.
Q3: Can I freeze the cookie dough?
A3: Yes! You can freeze the assembled dough balls before baking. Just place them on a baking sheet and freeze them for an hour before transferring them to a ziplock bag. Bake straight from the freezer when you’re ready.
Q4: How do I store leftover cookies?
A4: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
Q5: Can I use homemade brownie batter instead of a mix?
A5: Absolutely! Homemade brownie batter will add even more richness to the cookies. Just make sure it’s thick enough to hold its shape inside the cookie dough.
Q6: How do I reheat these cookies?
A6: To reheat, pop them in the microwave for about 10-15 seconds or warm them in a preheated oven at 300°F for 5-7 minutes.
Q7: Can I add nuts to the brownie batter?
A7: Yes! If you like nuts, feel free to fold some chopped walnuts or pecans into the brownie batter for extra crunch.
Q8: Can I make these gluten-free?
A8: Yes! Use a gluten-free flour blend for the cookie dough and a gluten-free brownie mix to make this recipe gluten-free.
Q9: Can I make the cookies bigger or smaller?
A9: Definitely! Just adjust the baking time accordingly. Smaller cookies will bake faster, and larger ones will need more time.
Q10: Can I skip the brownie center?
A10: If you’re feeling lazy or prefer just a chocolate chip cookie, you can skip the brownie center. But I promise you, the brownie makes these cookies extra special!
Conclusion
These Brownie Stuffed Chocolate Chip Cookies are a game-changer, and I can guarantee that once you try them, you’ll never look at a regular chocolate chip cookie the same way again. The combo of chewy cookie and fudgy brownie is pure dessert magic. Whether you’re baking for a crowd or just treating yourself, these cookies are a guaranteed win. Enjoy, and happy baking!
Print
Brownie Stuffed Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 17 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Imagine the perfect chocolate chip cookie, but with a fudgy brownie surprise inside! These Brownie Stuffed Chocolate Chip Cookies combine a soft, chewy chocolate chip cookie with a rich, gooey brownie center. They’re a decadent treat for any chocolate lover!
Ingredients
For the Chocolate Chip Cookies:
-
1 box brownie mix, prepared and cut into 1-inch chunks
-
1 cup unsalted butter, cold
-
1 cup light brown sugar, packed
-
1 cup granulated sugar
-
2 large eggs, room temperature
-
1 1/2 teaspoons pure vanilla extract
-
2 1/2 cups all-purpose flour
-
2 teaspoons cornstarch
-
1 teaspoon baking soda
-
1 teaspoon salt
-
2 cups semisweet or dark chocolate chips + more for topping
Instructions
For the Chocolate Chip Cookies:
-
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silpat mat.
-
Microwave the cold butter in 20-second intervals until halfway melted.
-
In a stand mixer, beat the semi-melted butter and both sugars on medium speed for 1-2 minutes.
-
Turn the mixer to medium-low, add eggs one at a time, and mix until just combined. Add vanilla and mix until incorporated.
-
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add to the mixer and mix until incorporated. Fold in chocolate chips.
-
Cover and chill dough in the refrigerator for 1-2 hours or overnight.
For the Brownies:
-
Prepare the brownie mix according to the package instructions or use a homemade brownie recipe (without the Oreo and fudge).
-
Allow brownies to cool to room temperature and chill in the refrigerator until firm.
-
Slice brownies into 1-inch chunks and set aside.
Assembling and Baking the Cookies:
-
Preheat the oven to 350°F (177°C).
-
Scoop ¼ cup of cookie dough, flatten it in your palm, and place a brownie chunk in the center. Wrap the dough around it and roll into a ball.
-
Place cookie dough balls on the prepared baking sheet, spacing them 2-3 inches apart.
-
Bake for 10-12 minutes, or until edges are set, and the center still looks undercooked. Rotate the sheet at the 6-minute mark for even baking.
-
Remove from the oven and immediately press more chocolate chips on top. Cool on the baking sheet for 15 minutes, then transfer to a wire rack.
Storage:
Store leftover cookies in an airtight container at room temperature.
Notes
-
For an extra chocolatey twist, use dark chocolate chips in the cookie dough and milk chocolate chips for the topping.
-
These cookies are best enjoyed warm, but they can be stored for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg