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    Home - Cookies

    Published: Feb 19, 2018 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Brownie Stuffed Chocolate Chip Cookies

    Jump to Recipe Print Recipe

    These brownie stuffed chocolate chip cookies are the cookies you've been dreaming of. Crisp on the outside with chewy, chocolaty gooey brownie center. It doesn't get better than this!

    Unbaked cookie dough for brownie stuffed chocolate chip cookies

     

    For a few months, I've been considering a new project that involves lots and lots of cookies. I had a huge list of cookies I've been saving for this project, and these brownie stuffed chocolate chip cookies were on that list. It's been really hard to keep these cookies to myself and I finally caved when a few people have requested a recipe for them from me. I live to serve, so here they are in all their brownie chocolate chip cookie glory.

     

    I used my favorite chocolate chip cookie recipe, and an improved version of my favorite brownie recipe. Don't worry, I am not going to make you click around the site for the recipes. No, I would never make you do all that.

    Plates of brownie stuffed chocolate chip cookies

     

    It would be wrong for me to not give you a fair warning. These cookies are probably the best cookies on this site. And let's not forget that I once made s'mores stuffed cookies. The cookies are buttery and wonderfully crispy on the edges with an irresistibly gooey and chewy center filled with a decadent brownie. Finish off with an ice cold glass of milk and enter a moment of pure bliss.

    I am drooling just thinking about it. The trick is to do the overnight chilling of both the cookie dough and the brownie batter. You absolutely don't have to chill either for that long, but the brownie batter does need to chill for at least half an hour. Also, you would be doing yourself a disservice by not chilling the cookie dough overnight. It's what helps give the cookies a nice depth of flavor and give it the best texture. If you don't want to chill overnight, just a quick chill with the brownie batter will work just fine.

     

    A trail of brownie stuffed chocolate chip cookies overhead shot

     

    The chilling you do after you've rolled out the cookie dough, however, is mandatory. This keeps the brownie stuffed chocolate chip cookies from spreading too much and allowing the brownie goodness from seeping out the bottom. The brownie portion coming out isn't the worst thing in the world, but it does make handling the cookies much more difficult because it tends to stay soft and the cookies will break apart when you try and pick them up.

     

    person holding brownie stuffed chocolate chip cookies with the filling showing

    You will end up with a little bit of extra brownie batter. I roll mine up into little balls and make little brownie puffs by baking them in the oven at 350 degrees F for about 8 mins.


    Get the best of both worlds with brownie stuffed chocolate chip cookies

    Brownie Stuffed Chocolate Chip Cookies

    Amanda Powell
    Ultra decadent brownie stuffed chocolate chip cookies. Crisp on the outside, soft and chewy in the middle with a fudgy brownie surprise. Dessert doesn't get better than this!
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 10 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 203 kcal

    Ingredients
     
     

    For Chocolate Chip Cookies

    • 2 ½ cups all-purpose flour
    • 1 teaspoon corn starch
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • ¾ cup unsalted butter room temperature
    • 1 cup firmly packed brown sugar
    • ¾ cup granulated sugar
    • 1 large egg room temperature
    • 1 egg yolk room temperature
    • 2½ teaspoons vanilla extract
    • 1 ½ cups chocolate chips

    For the Brownies

    • ½ cup all-purpose flour
    • 3 tablespoons cocoa powder
    • ¼ teaspoon salt
    • 4 tablespoons unsalted butter
    • ½ cup granulated sugar
    • 4 oz semisweet chocolate
    • 1 teaspoon vanilla extract
    • 1 large egg room temperature

    Instructions
     

    • In a bowl, mix together the flour, baking soda, salt, and cornstarch for the cookies. Set aside.
    • Beat the butter and both sugars together in a separate bowl until light and fluffy. Beat in the egg, egg yolk, and vanilla until well combined.
    • Slowly add the flour mixture, mixing in the flour as you add more. Once all the flour is added and there are no streaks of flour fold in the chocolate chips and mix just until they are evenly distributed.
    • Cover the cookie dough and chill for at least four hours, preferably overnight.
    • Once the cookie dough is made, immediately start the brownie batter.
    • Mix together the flour, cocoa powder, and salt for the brownies in a small bowl. Set aside.
    • In a medium saucepan, add the butter, sugar, and chocolate together. Heat on low and mix until the butter and chocolate are melted and the mixture is well combined. It will look fairly grainy at this point. Remove from heat and allow to cool until it is room temperature. If you kept the stove on low, it shouldn't take took long to reach this point.
    • Vigorously. beat the vanilla and egg into the chocolate mixture until well combined.
    • Stir the flour mixture into the chocolate mixture and mix until just combined and there are no streaks of flour.
    • Transfer the brownie batter into a bowl, cover, and chill for at least four hours, preferably overnight.
    • Remove the cookie dough and brownie batter from the refrigerator and uncover.
    • Place parchment paper or silicone baking mats onto baking sheets.
    • Measure out ½ tablespoons (1 ½ teaspoons) of the brownie batter. The batter should be thick, and may require a few minutes at room temperature or a touch of muscle to scoop it out. Roll out the brownie batter into a ball.
    • Measure out one tablespoon of cookie dough. Flatten slightly and create an indentation. Nestle the brownie batter ball into the indentation. Measure out another tablespoon of cookie dough and use that to cover the brownie ball. Roll the cookie dough in your hands swiftly to form a large ball. Set aside and repeat until you've run out of cookie dough. (You might end up with a bit of leftover brownie batter. I put mine in lined mini muffin tins to make brownie bites.)
    • Chill the cookie dough balls together as you preheat the oven to 350 degrees F.
    • Bake the cookies for about 10 - 12 minutes. Leave on the baking sheet for about 2 minutes to cool before placing on wire racks to cool completely.

    Nutrition

    Serving: 1gCalories: 203kcalCarbohydrates: 40gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 29mgSodium: 151mgFiber: 1gSugar: 26g
    Keyword brownie, chocolate chip cookie
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

    Originally posted 9/18/2016, Updated 2/18/2018

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Linda says

      July 16, 2022 at 7:31 pm

      I tired these today & although they were absolutely delicious, my brownie batter was so grainy. Not sure what happened there since I followed the recipe to a t

      Reply
      • Amanda Powell says

        July 18, 2022 at 2:22 pm

        Hi Linda, the only thing that comes to mind is that maybe the egg got a little scrambled or the sugar did not dissolve completely. I cannot think of anything else that may cause graininess, sorry!

        Reply
    2. Patty Z. says

      October 31, 2021 at 9:05 am

      Has anyone tried freezing them? Would like to make a month in advance. Thanks!

      Reply
    3. Cheshire says

      June 04, 2021 at 3:25 pm

      Thank you for this recipe! I used my own cookie recipe that's very similar to yours, just a bit closer to the tollhouse proportions (pretty close to the same overall dough amount in the end), but made the brownie batter exactly as written (well, maybe with a pinch or two more salt). The results were fantastic—just what I was hoping for to make a special dessert for my daughter's birthday yesterday (she just turned 11).

      Side note: I followed your measurements about forming the cookies to the letter, but my yield (even considering how much raw dough and batter I snuck during the process!) was 38 cookies, and still with some brownie batter left over.

      Reply
    4. ES says

      August 03, 2018 at 2:00 pm

      This recipe is great! Such a fun twist on two classics!! My only wish is that the chill time was included in the prep time listed, but I guess I should just be better at reading directions haha!

      Reply
      • Amanda says

        August 03, 2018 at 4:55 pm

        Hi Ellie, Thank you for reaching out, there is actually a reason it is not. To put the recipes onto the website, we use programs to add them in. We've been in the process of changing program companies and the old one (which is sadly no longer an active company) had a section for you to put inactive time where your food rests. The new program does not have a place for the inactive time, so when we converted the recipes, that information was lost and now we must update each recipe manually! I am glad you enjoyed the recipe, and hopefully the next time you make it, the information will be updated! Thank you for taking time to make the recipe and leave such a helpful comment!! 🙂

        Reply
    5. Anna says

      June 02, 2017 at 2:06 am

      I made theses today as part of a cookie table for dessert at my daughter christening Lunch.

      I don't think they are going to make it to lunch tomorrow they are amazing!

      Reply
      • Amanda says

        June 02, 2017 at 8:31 am

        Haha, I should really put a disclaimer on the recipe that a double batch is highly recommended!! I hope everyone enjoys the cookies and congratulations on your daughters christening!!

        Reply
    6. Steph says

      April 14, 2017 at 1:43 am

      TOP NOTCH Y'ALL. I made this today for a family dinner and they got FANTAZZY reviews. My notes/thoughts:
      1. I only left them in the fridge for 4 hours and that worked just fine!
      2. I took them out of the over juuussst as they were starting to get brown on top. I think it was the perfect time to do so. They were a bit puffy but settled down nicely after a few minutes (not as thin as in the photos in this post, but pretty close!)
      3. They are RICH. Next time I might make them a tad bit smaller (it might have to do with the fact that I ran out of salt and didn't have any to put in the brownie mix, so that might've balanced it out a bit. but still. WEALTHY.)

      Reply
    7. Nada says

      February 15, 2017 at 12:17 am

      Hi, I was wondering if you can use a brownie mix to simplify it?

      Reply
      • Amanda says

        February 16, 2017 at 8:33 am

        Hi Nada, I can't really speak to that as I've never tried it. It's been a while since I used boxed brownies so I am not sure about the texture of it when it's chilled. As long as its thick enough for you to handle and roll into balls, it should be okay.

        Reply
    8. Zerrin Günaydın says

      October 02, 2016 at 7:31 pm

      These are stunning! Love the pictures! They are making me drool!

      Reply
    9. Mary Ann | The Beach House Kitchen says

      September 19, 2016 at 6:59 am

      OMG, I'm in love! Two of my favorite desserts wrapped up into one! I know the first thing I'm making for my son Casey when he comes home for fall break from college and these are it!! He's going to LOVE them! Can't wait to hear about cheese camp! Looked like you all had so much fun!

      Reply
    10. Aysegul D Sanford says

      September 18, 2016 at 6:14 pm

      OH MY! Girl.. These cookies look amazing.
      As I am typing this my husband is sitting next to me. He was watching football until he saw your photos. Now he wants me to make them for him. It seems like I'll be making these later today.
      Thanks for sharing.
      Cheers!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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