Brownie Stuffed Chocolate Chip Cookies
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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.
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. 😉
- 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
- 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
- Make the brownies. Cool for 15 minutes and then freeze brownies for 30-45 minutes.
- Meanwhile make the chocolate chip cookie dough.
- 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).
- Remove the brownies from the freezer and trim the edges. Cut the brownies into small 1 inch cubes, ~1 oz. in size.
- 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.
- 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.
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.
FAQ
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.
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
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Ingredients
For the brownies
- 1 batch homemade brownies*
- 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
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Do the brownies need to be frozen or are you freezing them to cool them down quicker?
I found the brownies are easier to work with when they’re cold. If you have leftover room temperature brownies I am sure it would work fine, but I wouldn’t try to use any warm fresh from the oven brownies. 🙂
Too bad you have so much advertising crap on your website, it is ruining it!
Hi Lorie, thank you for your comment and visiting my website. I’ll look into my ad placement. I post free recipes weekly so the ads that are on my website provide a part of my income which helps me raise my toddler and provide for my family. I recommend letting the page load completely before you start to scroll because that can make things seems chaotic. The ad prior to watching the video I’ve taken time to make is only 30 seconds. I am SO sorry you had troubles with the video and once again, I’ll be sure to look into that ad placement. Happy Holidays!
The video under the recipe is for cinnamon cookies not brownie stuffed cookies!
Hi Lori. Yes it is, I just double checked. 🙂
On some of your recipes you include the metric conversion. This recipe does not seem to have that info. Can you include it?
Hello! The post has been updated to provide the measurements with metric conversions! 🙂
Well I know what I’m getting up to this weekend now!