Description

These decadent Brownie Stuffed Chocolate Chip Cookies feature gooey chocolate brownie centers enveloped in soft, chewy chocolate chip cookie dough. They combine two beloved desserts into one indulgent treat, perfect for special occasions or anytime you want to impress with a surprise in every bite.

Ingredients

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For the Brownie Filling

1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (35g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the Chocolate Chip Cookie Dough

3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) brown sugar
1/4 cup (50g) granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270g) chocolate chips

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Instructions

Prepare the Brownie Batter – Preheat your oven to 350°F (175°C). In a medium bowl, whisk the melted butter and granulated sugar until smooth. Beat in the eggs and vanilla extract. Add the cocoa powder, flour, salt, and baking powder, mixing until fully combined.
Bake the Brownie Layer – Pour the brownie batter into a parchment-lined 8×8 inch pan. Bake for 18-20 minutes or until just set. Allow to cool completely, then cut or scoop into small 1-inch squares/balls. Freeze the brownie pieces for about 30 minutes until firm.
Make the Cookie Dough – In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Beat in the egg and vanilla. Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
Assemble the Cookies – Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Encase a frozen brownie piece in the dough, sealing it completely. Repeat with remaining dough and brownies.
Bake the Cookies – Arrange stuffed dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart. Bake at 350°F (175°C) for 13-15 minutes, or until the cookies are lightly golden at the edges. Cool on the pan for 10 minutes before transferring to a wire rack.

Notes

Freeze the brownie pieces so they hold their shape and stay gooey inside the cookie.
Use room temperature ingredients for the best cookie texture.
Chilling the assembled cookie dough balls for 20 minutes before baking can help limit spreading.
Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Serving Size: 1 cookie
Calories: 325
Sugar: 27g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg