Chocolate Chip Cookies with a surprise! These Brownie Stuffed Chocolate Chip Cookies pair a soft, chewy chocolate chip cookie with a fudgy brownie center for an irresistible, double-chocolate bite.
This recipe builds on a beloved chocolate chip cookie base and adds a decadent surprise: brownie chunks tucked inside each cookie. The result is a treat that’s thick, chewy and rich — everything you want in a cookie with a gooey brownie center.
What You’ll Love About These Cookies
- Fudgy brownie center inside a soft, chewy cookie
- Thick, indulgent texture
- Simple components and easy assembly
- Choice of homemade or box-mix brownies
- Plenty of chocolate in every bite
One bite and you’ll understand why these are so addictive — a perfect dessert for sharing or keeping all to yourself.
How to Make the Best Chocolate Chip Cookies
The cookie dough starts with half-melted butter: heat cold butter just until half of it has melted, leaving the rest softened. That combination gives the cookies a crisp edge from the melted butter and a chewy, tender interior from the softened portion.
Cream the semi-melted butter with brown and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Combine dry ingredients — all-purpose flour, cornstarch, baking soda and salt — and fold them in. Cornstarch helps produce a more tender crumb. Fold in a generous amount of chocolate chips and chill the dough for at least 1–2 hours to improve texture and flavor.
Brownies: Box Mix or Homemade?
You can use homemade brownies or an easy box mix — both work beautifully. Homemade brownies tend to be fudgier and especially luxurious when tucked inside the cookie, but a well-made box mix is a convenient and tasty alternative. Whatever you choose, slice the cooled brownies into 1-inch chunks and chill them so they’re firm enough to wrap in cookie dough.
Tips for Stuffing the Cookies
- Chill the brownie chunks: Cut brownies into roughly 1-inch pieces and chill them until firm. Firm chunks are easier to wrap and hold up better during baking.
Two easy stuffing methods:
- Tear & Stuff: Roll cookie dough into a ball, split it in half, place a brownie piece on one half, then cover with the other half and reshape into a ball.
- Flatten & Stuff: Flatten a dough portion into a disc, place a brownie chunk in the center, wrap the dough around it and roll into a ball. This is the simplest approach and works great for even coverage.
Bake at 350°F for about 10–12 minutes. Rotate the pan halfway through baking to ensure even cooking. Aim for set edges and a slightly underbaked center; the cookies will finish cooking on the hot baking sheet and remain super soft. After removing from the oven, press a few extra chocolate chips on top for a pretty finish. Let cookies rest on the pan for about 15 minutes before transferring to a wire rack to cool.
Recipe Basics
- Yield: 17 cookies
- Prep time: ~20 minutes (plus chilling)
- Cook time: 10–12 minutes
- Total time: about 2 hours 31 minutes (including chilling)
Ingredients
- 1 box brownie mix, prepared and cut into 1-inch chunks
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet or dark chocolate chips, plus extra for topping
Instructions
Chocolate Chip Cookies
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- Microwave the cold butter in 20-second intervals just until it’s half melted.
- In a stand mixer fitted with a paddle attachment, beat the semi-melted butter with both sugars until combined, about 1–2 minutes.
- Add eggs one at a time on medium-low speed, mixing until just combined. Add vanilla and mix briefly.
- In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Add to the mixer and mix until incorporated. Fold in chocolate chips.
- Cover the bowl and chill the dough for at least 1–2 hours, or overnight for best results.
Brownies
- Prepare a box mix or homemade brownies, allow them to cool to room temperature, then chill until firm. Slice into 1-inch chunks.
Stuffing and Baking
- Preheat oven to 350°F. Remove chilled cookie dough and scoop approximately ¼ cup portions.
- Flatten each portion, place a brownie chunk in the center, wrap the dough around the chunk and roll into a ball.
- Place cookies 2–3 inches apart on the baking sheet. Bake 10–12 minutes, rotating the pan at the 6-minute mark. Edges should be set; centers may look slightly underdone.
- Remove from oven, press extra chocolate chips on top, and let cool on the baking sheet for 15 minutes before transferring to a wire rack.
- Store leftovers in an airtight container at room temperature. Warm is best for gooey centers.
Notes
- Brownie leftovers are perfect for milkshakes, ice cream mix-ins or parfaits.
- Chilling both the brownie pieces and the cookie dough helps preserve texture and makes assembly easier.
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BON APPÉTIT!
Love, Dedra
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