Brownie Stuffed Chocolate Chip Cookies – Deliciously thick and chewy chocolate chip cookies that are filled with gooey, fudgy brownie batter. The ultimate cookie that combines two classic favourites!
If you’ve ever had trouble deciding between a chocolate chip cookie and a rich, fudgy brownie, this recipe is here to solve that delicious dilemma.
These brownie batter stuffed cookies bring together the best of both worlds—soft, chewy chocolate chip cookie dough wrapped around a gooey brownie batter centre.
These cookies are easy to make and impossible to resist. With a balance of textures and flavours, they’re sure to become a favourite for anyone who loves a little extra indulgence.
Looking for more stuffed cookies? Check out my Peanut Butter Stuffed Chocolate Cookies, and my Nutella Stuffed Chocolate Chip Cookies.
Ingredient highlights
- Partially melted butter: Used in both the brownie and cookie dough. This helps create fudgy brownie centres and soft, chewy cookies without chilling.
- Cocoa powder: Gives the brownie filling its rich chocolate flavour. Dutch-process cocoa makes it even deeper and more intense.
- Cornflour or cornstarch: Helps keep the cookies soft and thick by preventing them from spreading too much.
- Light brown sugar: Adds moisture and sweetness, giving the cookies a caramel-like depth that pairs perfectly with the fudgy centre.
- Chocolate chips: Fold into the cookie dough for extra bursts of chocolate. Mini chips work well when you want more even distribution.
Find the measurements and full recipe below!
How to make
Brownie Stuffed Chocolate Chip Cookies
Mixing brownie batter ingredients: 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.
Freezing the batter: Scoop out 0.5-oz dollops of the batter onto a lined baking tray and freeze whilst making the cookie dough.
Mixing dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
Mixing wet ingredients: In a separate large mixing bowl, whisk together the butter and sugars. Add the egg and vanilla, and whisk until combined.
Combining the two: Add the dry ingredients and mix until just combined. Fold in the chocolate chips.
Shaping the dough: Scoop the dough out into 2-oz balls. Flatten them out slightly, keeping the bottom thick.
Brownie filling: Place a brownie batter ball into the centres.
Roll into balls: 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.
Freezing the dough balls: Place onto a prepared baking tray and freeze for 10 – 20 minutes until solid.
Bake: Once frozen, bake for 12 minutes.
Cool: 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.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Recipe FAQs
Make sure to freeze the brownie batter balls whilst preparing the cookie dough, and freeze the cookie dough balls once assembled for at least 10 – 20 until solid.
Because the cookies are stuffed with brownie batter, they will be extremely soft and gooey fresh out of the oven. Leave to cool completely and they will firm up just fine!
As soon as the cookies are out of the oven, while they are still very hot, soft, and malleable, grab a round cookie cutter (larger than the cookie diameter) to nudge or scoot the cookies into a more perfectly round shape.
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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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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.