Brownie Stuffed Chocolate Chip Cookies

Desserts  |  Published May 13, 2022  |  Updated May 13, 2022  |  By Tawnie

cookies stuffed with brownies in the middle.

You could say at this point we are cookie connoisseurs are these brownie stuffed chocolate chip cookies are rich, fudgy and the best of both worlds in one cookie.

This recipe is a little more involved than your ordinary cookie recipe BUT it is so worth the effort. You will essentially be making these famous giant chocolate chip cookies and my best ever brownies and combining the two together.

And I really don’t know what’s better than an epic chocolate chip cookie recipe filled with a homemade brownie. These cookies warm out of the oven are unreal.

an up close images on a cookie and mini brownies.

My favorite thing is giving them to someone and having them find the brownie surprise in the center after their first bite. It’s one thing taking a bite into a regular ol’ chocolate chip cookie but then when you find out a brownie has been hiding out in the middle…GAME OVER. Pass me a glass of cold milk and I’m set.

Of course I couldn’t stop the brownie cookie obsession after making these brookies cookies. I just had to yet again create another version to satisfy my brownie cookie cravings. I don’t think you’ll be too upset that I did either. 😉

You’ll love these Brownie Stuffed Chocolate Chip Cookies because…

  • They are full of brownie goodness
  • They are cake-y and soft
  • They are HUGE
  • They are loaded with white chocolate chips, chocolate chips AND a homemade brownie
  • They bake beautifully and are freezer friendly
  • ….you’ll love them because they’re AMAZING cookies, need I say more?! 😍

Ingredient List

ingredients in small bowls needed to make brownie cookies.
  • Brownies: I love making my homemade brownies for this recipe. However, you can use your favorite brownie mix or store bought brownies. You will have leftover brownies but I don’t think that anyone will complain about that being an issue! 🤣
  • Cake Flour:  If you’ve been around my site for any length of time you know I love making my cookies with a combination of cake flour and all-purpose flour. Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both types of flour results in the most perfect cookies. You can find cake flour in most grocery stores, usually on the top shelf.
  • Eggs and egg yolks: they don’t need to be at room temperature (yay!)
  • Cornstarch: key ingredient to making thick, big cookies.
  • White chocolate chips & Semi-sweet chocolate chips: but feel free to use your favorite morsels: milk chocolate, semi-sweet or dark chocolate chips.
  • Other ingredients needed: butter, baking soda, baking powder, salt, vanilla extract, brown sugar and granulated sugar.

Step by Step Directions

images showing how to stuff a brownie inside a chocolate chip cookie.
cookie dough balls on a silicone lined baking sheet.
  1. Make the brownies. Cool for 15 minutes and then freeze brownies for 30-45 minutes.
  2. Meanwhile make the chocolate chip cookie dough.
  3. Portion out the cookie dough into ~1.5 oz. balls. Flatten the dough just a bit into a circle. (See photos and video for guidance).
  4. Remove the brownies from the freezer and trim the edges. Cut the brownies into small 1 inch cubes, ~1 oz. in size.
  5. Roll the brownie cube into a ball and place the brownie on one circle of cookie dough and press another portion of cookie dough on top. Pinch the cookie dough together to enclose the brownie in the center and roll into a ball.
  6. Bake ~6-8 cookies at a time on a parchment paper/Silicone baking mat lined baking sheet for 10 minutes at 400°F. Let the cookies cool for 15 minutes on the baking sheet then transfer to a cooking rack to cool completely.
freshly baked cookies on parchment paper with mini brownies and a blue towel.

Expert Tips:

  • Use the middle ooey-gooey brownies to stuff inside the cookies. The edge pieces are good, but I recommend trying to use all of the middle ones up first. (You can thank me later! 😋)
  • If you don’t want to fuss with making homemade brownies, no problem! Use your favorite brownie mix or better yet, grab some pre-made store bought brownies.
  • Make the cookie dough up to 3 days in advance to stream line the baking process. I know it is semi annoying to have to make the dough and the brownies so this trick can save you a little time!
  • If the tops of the brownies are crispy/crackly, you can cut the tops off then roll into the brownie ball.
  • You can make the cookies smaller. Adjust baking time as needed.
a cookie on top of a glass filled with milk.

FAQ

How long do these brownie stuffed chocolate chip cookies last?

Cookies will stay fresh for up to 5 days, but make sure they are stored in an air tight container. Store in the freezer for up to 3 months.

How do I prepare my baking sheet for cookies?

Either parchment paper or Silicon baking mats work well.

Can I make these gluten free?

Yes! Gluten free option: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 

cookies stacked on top of each other with brownies stuffed in the center.

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

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Brownie Stuffed Chocolate Chip Cookies

Thick, soft, brownie-filled centers, and lots of chocolatey goodness. Brownie Stuffed Chocolate Chip Cookies are an epic two-in-one cookie!
5 from 2 reviews
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Cooling time: 15 minutes
Total Time: 2 hours 20 minutes
Servings: 18 cookies
Calories: 407kcal

Ingredients

For the brownies

For the cookies

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 2 tsp. cornstarch
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup (16 Tbsp.) butter, unsalted, cold (cut into cubes)
  • 1 cup brown sugar, packed (light or dark)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 tsp. vanilla extract
  • 1 1/4 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips

Instructions

  • First, make the brownies. If you're making my brownie recipe I linked, you of course won't need to add the frosting & I also don't fold in extra chocolate chips into the batter. Once the brownies are made cool them for 15 minutes on the counter and then freeze the brownies for 30-45 minutes.
  • Meanwhile, make the chocolate chip cookie dough.
  • Line two baking sheets with parchment paper or silicone baking mats. Set aside
  • Combine the dry ingredients in a large bowl: all purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside
  • Place the cubed butter and sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
  • Add in the eggs, egg yolks and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
  • Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated. Lastly, add in the chocolate chips and white chocolate chips and mix until combined.
  • Preheat the oven to 400°F.
  • Scoop the cookie dough out into ~1.5 oz. portions. Flatten the dough just a bit into a circle. (See photos and video for guidance). Use lightly floured hands if dough is sticky. Place the cookie dough on parchment paper.
  • Remove the brownies from the freezer and trim the edges. Using a sharp knife, cut the brownies into small 1-inch cubes (~1 oz. in size). Roll a brownie cube into a ball. Place the brownie on one circle of cookie dough and press another portion of cookie dough on top. Pinch the cookie dough together to enclose the brownie in the center and roll into a ball. Place the cookie on the prepared baking sheet and repeat with remaining cookie dough and brownies.
  • Bake in the preheated oven for 10 minutes or until the tops are golden brown. Remove from the oven and allow to cool on the baking sheet for 15 minutes, then transfer the cookies to a cooling rack to cool completely. Enjoy!

Video

Notes

  • Feel free to use your favorite box brownies or even store bought brownies to streamline the baking process. 
  • You’ll have a little leftover brownie. Use to make more cookies or just to snack on!
  • Use the middle ooey-gooey brownies to stuff inside the cookies. The edge pieces are good, but I recommend trying to use all of the middle ones up first. (You can thank me later! 😋)
  • Make the cookie dough up to 3 days in advance to stream line the baking process. I know it is semi annoying to have to make the dough and the brownies so this trick can save you a little time!
  • If the tops of the brownies are crispy/crackly, you can cut the tops off then roll into the brownie ball.
  • You can make the cookies smaller. Adjust baking time as needed.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1cookie | Calories: 407kcal | Carbohydrates: 52g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 318mg | Potassium: 159mg | Fiber: 2g | Sugar: 28g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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3 Comments
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MARCIE
7 days ago

On some of your recipes you include the metric conversion. This recipe does not seem to have that info. Can you include it?

Ansley
1 month ago

Well I know what I’m getting up to this weekend now!

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