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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 45

Cooling time 15

Total Time 2 20

Servings cookies

Calories 407kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the brownies

1 batch homemade 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

US Customary - Metric

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.
1 batch homemade brownies*
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
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
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.
1 cup (16 Tbsp.) butter, unsalted, cold (cut into cubes), 1 cup brown sugar, packed (light or dark), 1/2 cup granulated sugar
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.
2 large eggs, 2 large egg yolks, 2 tsp. vanilla extract
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.
1 1/4 cup semi-sweet chocolate chips, 1 cup white chocolate chips
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.

Nutrition