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
- 56 g unsalted butter, partially melted
- 100 g caster or granulated sugar
- 30 g cocoa powder
- 30 ml milk
- 1 teaspoon vanilla extract
- 60 g plain/all-purpose flour
For the Cookies
- 250 g plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 115 g unsalted butter, partially melted
- 150 g light brown sugar
- 50 g caster or granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 130 g chocolate chips
Instructions
For the Brownie Batter
- In a small mixing bowl, whisk together the butter, sugar, cocoa powder, milk, and vanilla extract until smooth and combined.
- Add the flour and gently fold until fully combined.
- Scoop the brownie batter into 13 portions of approximately 14g each onto a lined baking tray. Place in the freezer whilst preparing the cookie dough.
For the Cookies
- Preheat the oven to 190°C/170°C Fan/375°F/Gas 5. Line a baking tray with parchment paper or a silicone baking 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, light brown sugar, and caster sugar until combined.
- Add the egg and vanilla extract, and whisk until smooth and combined.
- Add the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
- Divide the cookie dough into 13 portions of approximately 56g each. Flatten each portion slightly, keeping the centre of the base thick.
- Place a frozen brownie batter portion into the centre of each piece of cookie dough.
- Carefully fold the cookie dough up and around the brownie filling, stretching the dough from the sides and pinching it together at the top to seal completely. Make sure the dough at the bottom remains thick.
- Place the stuffed cookie dough balls onto the prepared baking tray and freeze for 10–20 minutes, or until firm.
- Bake for 12 minutes, or until the edges are set and the tops are lightly golden. The centres will still be soft.
- Allow the cookies 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 at first but will firm up as the cookies cool.
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Comments
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.