Brownie Stuffed Chocolate Chip Cookies are the best of both worlds! Homemade chocolate chip cookie dough stuffed with brownie batter and baked until the edges are crispy and the center is soft and chewy.
Homemade brownies and homemade chocolate chip cookies are truly two of my favorite things in the world. They are always good and always cheer me up. I couldn’t think of anything better to do than combine the two!
Ingredients for brownie stuffed cookies
Ingredients for chocolate chip cookie dough:
- Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Granulated Sugar. This will sweeten the cookie dough and make it chewier.
- Brown sugar. Brown sugar adds a softer texture to the finished product.
- Eggs. It will be easier to incorporate the eggs into the batter if they are room temperature.
- Vanilla extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Baking soda. This will help the cookies to rise.
- Baking powder. This will also help the cookies to rise.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Chocolate, chopped or chocolate chips. I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
Ingredients for chocolate brownie batter:
- Unsalted Butter. See above note.
- Light Brown Sugar. See above note.
- Eggs. See above note.
- Vanilla Extract. See above note.
- All-Purpose Flour. See above note.
- Cocoa Powder. Using a high-quality cocoa powder will lead to a better overall flavor.
- Salt. See above note.
- Chocolate Chips. See above note.
How to make chocolate chip cookie dough
STEP 2: Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 3: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 5: Fold in the chocolate chips or the chopped chocolate.
STEP 6: Cover the cookie dough and chill for at least 30 minutes.
How to make the brownie batter
STEP 1: Preheat your oven to 350 degrees (F).
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix or you will have a tougher brownie filling.
STEP 5: Fold the chocolate chips into the mixture.
Step 6: Scoop teaspoonfuls of brownie batter onto a plate and place in the freezer until ready to use.
How to assemble Brownie Stuffed Chocolate Chip Cookies
Step 1: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Make scoops of cookie dough about 1 1/2 to 2 tablespoons in size. Flatten the cookie dough and place one of the frozen brownie batter balls in the center. Roll the cookie dough into a ball to fully cover the brownie batter. Repeat with remaining cookie dough.
STEP 3: Bake the cookies for 10-12 minutes or until the edges are golden brown.
STEP 10: Remove the cookies from the oven and allow to cool on the cookie sheet.
More cookie recipes
- Caramel Chocolate Chip Cookies– These classic chocolate chip cookies are topped with a dollop of homemade caramel.
- Snickers Stuffed Peanut Butter Cookies– These homemade peanut butter cookies are stuffed with a mini snicker bar.
- Cinnamon Crunch Cookies– These cookies take snickerdoodles up a notch with chunks of cinnamon crunch crumb all throughout the dough.
- Pecan Shortbreads with Salted Apple Cider Caramel– Don’t these sound delicious? They’re the perfect holiday cookie!
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Brownie Stuffed Chocolate Chip Cookies
- 1 1/2 sticks (170 grams) unsalted butter
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups (255 grams) chocolate chopped or chocolate chips
For Brownie Batter:
- 4 tablespoons (56 grams) unsalted butter melted
- 1/3 cup plus 1 tablespoon (75 grams) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup (30 grams) all-purpose flour
- 3 tablespoons (14 grams) cocoa powder
- 1/4 teaspoon salt
- 1/3 cup (56 grams) chocolate chips
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredietns. Mix until just combined.
- Fold in the chocolate.
- Cover the cookie dough and chill for at least 30 minutes.
For Brownie Batter:
- In a medium bowl mix with a hand mixer combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
- In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold the chocolate chips into the batter.
- Make teaspoonful scoops of brownie batter and place them on a plate. Place in freezer until ready to use.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 1/2 to 2 tablespoons in size. Flatten the cookie dough and place a frozen brownie ball in the center. Roll the cookie dough to cover the brownie batter. Place at least 2 inches apart on the baking sheet.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.