Brownie Stuffed Chocolate Chip Cookies – Deliciously thick and chewy chocolate chip cookies filled with rich, gooey brownie centres. The ultimate treat for chocolate lovers!
Can’t decide between chocolate chip cookies and fudgy brownies? These Brownie Stuffed Chocolate Chip Cookies give you the best of both worlds! They’re wonderfully thick and chewy, packed with chocolate chips, and filled with a rich, gooey brownie centre that’s an irresistible surprise in every bite.
These indulgent cookies are surprisingly easy to make, combining a simple chocolate chip cookie dough with a deliciously fudgy brownie filling. Freezing the brownie centres and assembled cookie dough before baking helps the cookies hold their shape, leaving you with beautifully thick cookies and soft, chocolatey centres. They’re perfect for sharing, gifting, or satisfying those chocolate cravings!
Looking for more delicious cookie recipes? Try my Fudgy Brownie Cookies, Peanut Butter Stuffed Chocolate Cookies, or My Favourite Chocolate Chip Cookies.
Happy baking,
Marsha x
Brownie Stuffed Chocolate Chip Cookies
Ingredients
For the Brownie Batter
- ¼ cup (56g) unsalted butter, partially melted
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cocoa powder
- 2 tablespoons (30ml) milk
- 1 teaspoon vanilla extract
- ½ cup (60g) plain/all-purpose flour
For the Cookies
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, partially melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup (130g) chocolate chips
Instructions
For the Brownie Batter
- In a small mixing bowl, whisk together the butter, sugar, cocoa powder, milk, and vanilla until smooth and combined.
- Add the flour and fold in until combined.
- Scoop out 0.5-oz dollops of the batter onto a lined baking tray and freeze whilst making the cookie dough.
For the Cookies
- Preheat the oven to 190C/375F/Gas 5, and line a baking tray with parchment paper or a silicone mat. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large mixing bowl, whisk together the butter and sugars. Add the egg and vanilla, and whisk until combined.
- Add the dry ingredients and mix until just combined. Fold in the chocolate chips.
- Scoop the dough out into 2-oz balls. Flatten them out slightly, keeping the bottom thick.
- Place a brownie batter ball into the centres.
- Fold the cookie dough over the top, stretching the dough from the sides and pinching at the top, being sure to keep the dough at the bottom thick.
- Place onto the prepared baking tray and freeze for 10 – 20 minutes until solid.
- Once frozen, bake for 12 minutes.
- Allow to cool on the baking tray for at least 10 – 20 minutes before transferring them to a wire rack to cool completely. The brownie centres will be very soft, but will firm up as they cool.
These are unusual looking chocolate chips in your cookies. What brand are they? Thank you!
These are Dr. Oetker Milk Chocolate Chunks.
These are absolutely delicious.