Chocolate Chip Cookies with a surprise! These Brownie Stuffed Chocolate Chip Cookies combine the most perfect soft and chewy chocolate chip cookie that reveals a fudgy brownie when you take a bite!
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Yes, my friends, today I’m re-introducing you to my ever so popular Best Ever Chocolate Chip Cookies recipe. And to spice things up a bit, I’m stuffing those cookies with chunks of brownie! Two desserts in one!
What You’ll Love About These Cookies
- They’re stuffed with fudgy brownies
- Ultra thick and chewy
- Both the cookie and brownies are easy to make
- Easy to assemble
- Double chocolate goodness!
I’ll pay you big bucks if your eyes don’t roll to the back of your head after ONE bite of these decadent cookies!
How to Make the Best Chocolate Chip Cookies
To make my perfect CCC’s, we start by melting half of the butter. That’s right, only heat it up until half of it is melted and the other half is softened. Two-textured butter gives these cookies the best of both worlds! The crispiness melted butter adds, and the soft and chewiness softened butter adds all in one!
To that, we’ll add the brown sugar and white sugar and cream them until the mixture is light and fluffy. Mix in the eggs, one at a time, then the vanilla.
For the dry ingredients, we’ll be adding flour, cornstarch, baking soda and salt. The cornstarch will soften the flours proteins resulting in a more tender cookie!
Fold in loads and loads of chocolate chips, then let it chill in the refrigerator while you prepare the brownies!
Brownies: Box Mix or Homemade?
For the brownies, I actually used the extra chunks from my Guinness Brownies to stuff the cookies. You can use my homemade brownies that I use in almost all of my brownie recipes. I definitely recommend this because my brownies are the FUDGIEST brownies you’ll ever try, and they taste even better inside of a cookie!
If you want to save ingredients, an easier alternative is to whip up a batch of box mix brownies. Whether you choose to use homemade or box mix brownies, I guarantee they’re going to taste absolutely incredible in my chocolate chip cookies!
Tips for Stuffing the Cookies
- Chill the Chunks: Slice the brownies into 1-inch chunks, then chill them in the refrigerator or freezer until hardened. This makes wrapping the cookie dough around the brownie easier because you won’t have to worry about the brownie falling apart or getting crushed.
You can stuff the brownies 1 of 2 ways:
- Tear & Stuff: Scoop out the dough and roll it into a ball. Rip the ball in half, then place a brownie chunk on one half. Cover the chunk with the other half, then shape the cookie dough around the brownie and re-roll into a ball.
- Flatten & Stuff: This is the method I used. Scoop out the dough, then flatten into a circle. Place the brownie chunk in the centre, then wrap the dough around the brownie and roll it into a ball.
Bake the brownies for 10-12 minutes, turning halfway so they could bake evenly. My cookies usually take 11 minutes to bake, and I turn them at the 6 minute mark. You want them to look a bit under-baked in the middle. They’ll continue cooking on the hot cookie sheet, and the end results will be a super soft masterpiece.
And don’t worry about that brownie over baking or drying out, it’s nice and safe all snuggled up inside of that cookie dough!
More Stuffed Cookies
- Salted Caramel Chocolate Chip Cookies
- Lemon Meringue Sugar Cookie Sandwiches
- Salted Caramel Apple Crisp Sugar Cookie Sandwiches
- Peanut Butter and Jelly Cookie Sandwiches
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Let’s get baking!
- 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 and ½ teaspoon pure vanilla extract
- 2 and ½ cups all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet or dark chocolate chips + more for topping
For the Chocolate Chip Cookies:
- Line a baking sheet with parchment paper or a silpat mat. Set aside.
- Microwave the cold butter in 20 second intervals until the butter is halfway melted.
- In the bowl of a stand mixer fitted with a paddle attachment, add the semi melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes.
- Turn the mixer to medium-low speed and add eggs one at a time and mix until just combined. Add vanilla and mix until combined.
- In a separate bowl, add flour, cornstarch, baking soda and salt. Whisk to combine.
- Add dry ingredients to the stand mixer bowl and mix until incorporated. Fold in the chocolate chips.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.
For the Brownies:
- Prepare either a box of brownie mix according to package directions, or my homemade brownie recipe (without the Oreo and fudge). Allow to cool to room temperature, then chill in the refrigerator until firm.
Stuffing and Baking the Cookies:
- Preheat oven to 350°F. Slice the brownies into 1-inch chunks and set aside.
- Remove cookie dough from refrigerator and scoop out ¼ cup of cookie dough.
- Flatten the dough out in your palm. Place a chunk of brownie in the centre and wrap the dough around it. Roll into a ball and place onto baking sheet.
- Repeat with remaining dough, spacing them about 2 to 3-inches apart on the cookie sheet so they have space to spread.
- Bake in preheated oven for 10-12 minutes, or until edges are set and the center of the cookies still look undercooked. Rotate the sheet at the 6 minute mark so the cookies can bake evenly.
- Remove from oven and immediately press more chocolate chips on top. Allow to cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookies.
- These cookies are best served warm, but you can store the leftovers in an airtight container at room temperature.
Nutrition Information:Yield: 17 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 233mgCarbohydrates: 42gFiber: 2gSugar: 32gProtein: 3g
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