Name: Brownie-Stuffed Chocolate Chip Cookies Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 1/2 cups semi-sweet chocolate chips; 16 small chilled brownie squares (1-inch pieces, from pre-baked brownies)

There are cookies, and then there are Brownie-Stuffed Chocolate Chip Cookies—thick, gooey, rich, and everything you want when you’re craving both a brownie and a cookie but can’t decide which to choose. The moment I pulled my first batch of these out of the oven, I knew I had stumbled upon something dangerously addictive. Imagine biting into a perfectly golden chocolate chip cookie, only to find a warm, fudgy brownie center waiting for you. Yes, it’s as over-the-top delicious as it sounds.

I love making these when I really want to impress, whether it’s for a party, a bake sale, or just a midweek pick-me-up. The contrast between the crisp edges, soft cookie dough, and that rich, molten brownie heart? It’s what dessert dreams are made of. If you’ve ever had a hard time choosing between cookies and brownies—now you don’t have to. These are the best of both worlds in one glorious bite.

Why You’ll Love This Brownie-Stuffed Chocolate Chip Cookies Recipe

The ultimate dessert mash-up: It’s two classic treats in one.
Perfectly indulgent: Fudgy, chocolatey, and decadently thick.
Crowd-pleasing: These cookies disappear at parties.
Freezer-friendly: You can make a batch, freeze, and bake fresh anytime.
Great texture: Crispy on the edges, soft and gooey in the center.

What Kind of Brownie Should I Use for Brownie-Stuffed Chocolate Chip Cookies?

When it comes to stuffing these cookies, a rich, fudgy brownie is the way to go. You can use homemade brownies made from scratch (my preference for flavor and control), or you can use your favorite boxed brownie mix if you’re in a time crunch. Just make sure they’re fully baked and chilled before stuffing—warm brownies will be too soft and sticky to work with and might melt into the dough too quickly. You want small, chewy chunks that hold their shape inside the cookie as it bakes.

For best results, I recommend baking a pan of brownies the night before, letting them cool completely, and then cutting them into small squares (about 1-inch cubes) that are easy to tuck into your cookie dough.

Options for Substitutions

Brownie Type: Use gluten-free brownies if needed, or try dark chocolate brownies for a deeper cocoa flavor.
Chocolate Chips: Swap semi-sweet for milk chocolate, white chocolate, or even peanut butter chips.
Butter: If you need a dairy-free option, substitute plant-based butter sticks (not spread).
Flour: A 1:1 gluten-free baking flour blend works well in place of all-purpose flour.
Sugar: You can sub coconut sugar for brown sugar if you want a slightly different sweetness.
Brownie Center Alternatives: Feeling bold? Try stuffing with Nutella, cookie butter, or caramel-filled chocolate squares for a twist.

Ingredients for Brownie-Stuffed Chocolate Chip Cookies

Unsalted Butter
Essential for a rich, buttery base—make sure it’s softened to cream properly with the sugars.
Brown Sugar
Adds depth and a chewy texture, thanks to the molasses content.
Granulated Sugar
Balances the brown sugar and helps the cookies spread just the right amount.
Eggs
Bind the dough and add structure while keeping the cookies soft.
Vanilla Extract
Brings out the flavors in both the cookie dough and the brownie core.
All-Purpose Flour
The foundation of the dough—provides structure and holds everything together.
Baking Soda
Gives the cookies lift and ensures they don’t come out too dense.
Salt
Crucial for balance—it sharpens all the sweet flavors.
Semi-Sweet Chocolate Chips
The classic cookie essential. Use a generous amount for that gooey, chocolate-studded top.
Chilled Brownie Squares
The star of the show. Dense, fudgy, and pre-cut into cubes to stuff inside each cookie.

Step 1: Prepare the Brownie Centers

Start by baking a batch of your favorite brownies (homemade or boxed). Let them cool completely, then chill in the fridge for at least 1 hour. Once firm, cut into small 1-inch cubes. Set aside.

Step 2: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 2–3 minutes using a hand or stand mixer.

Step 3: Add the Wet Ingredients

Mix in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix until just combined—do not overmix.

Step 5: Stir in the Chocolate Chips

Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Step 6: Shape and Fill the Cookies

Scoop out about 2 tablespoons of cookie dough and flatten it into a disc in your hand. Place a brownie cube in the center, then cover it with another small disc of cookie dough. Seal the edges and roll gently into a ball.

Step 7: Chill Before Baking

Place the stuffed cookie dough balls on a baking sheet and refrigerate for 30 minutes. This step helps control spreading and enhances texture.

Step 8: Bake to Perfection

Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet with space between them. Bake for 12–14 minutes, until the edges are golden but the centers still look slightly underbaked.

Step 9: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for maximum gooeyness!

How Long to Cook the Brownie-Stuffed Chocolate Chip Cookies

These cookies bake best at 350°F (175°C) for 12 to 14 minutes. You’re looking for golden edges and slightly underbaked centers—don’t overbake! The residual heat continues to cook the brownie filling as they rest on the baking sheet.

Larger cookies (like bakery-style) may need up to 15–16 minutes, while smaller ones might be done in 11–12 minutes. Watch carefully during the last couple of minutes.

Tips for Perfect Brownie-Stuffed Chocolate Chip Cookies

Chill both components: Make sure your brownies and cookie dough are chilled before assembly. This prevents the brownie from melting into the cookie dough too soon.
Use a cookie scoop: To keep the cookies even in size and ensure they bake uniformly.
Seal the edges tightly: Don’t leave cracks in the dough ball, or the brownie center might leak out while baking.
Press extra chocolate chips on top before baking for a picture-perfect finish.
Don’t skip the rest time after baking—5 minutes on the tray helps set the center without overbaking it.
Use parchment paper for easy removal and to prevent spreading too much.
Room temperature ingredients (except brownies) help the dough come together smoothly.
Don’t overmix the dough once you add the flour; mix just until combined to keep cookies soft and tender.

Watch Out for These Mistakes While Cooking

Even though these cookies are indulgent and fun, a few missteps can get in the way of that gooey perfection:

Using warm brownies for stuffing
If your brownie pieces are too soft or freshly baked, they’ll fall apart during stuffing and melt too fast during baking. Chill them first.
Not sealing the dough completely
Any cracks or openings will cause the brownie filling to ooze out while baking. Take time to fully encase each brownie cube.
Skipping the chill time
Chilling the stuffed dough balls before baking is crucial. Otherwise, they’ll spread too much and lose that thick, bakery-style look.
Overbaking the cookies
Remember: slightly underbaked centers are your friend. The cookies will continue cooking as they cool.
Using too much brownie per cookie
It’s tempting, but overstuffing can lead to structural problems—your cookies may split or flatten unevenly. Keep your brownie pieces to about 1 inch.
Crowding the baking sheet
These cookies spread. Give them enough space—about 2–3 inches apart—to avoid them baking into one another.

What to Serve With Brownie-Stuffed Chocolate Chip Cookies?

Vanilla Ice Cream

The ultimate pairing—warm cookie, cold ice cream, melty magic in every bite.

Iced or Hot Coffee

Balances the richness and enhances the chocolate flavor.

Cold Milk

A classic for a reason. Nothing beats a cold glass of milk with gooey, warm cookies.

Fresh Berries

Adds a tart, juicy contrast that lightens the richness of the cookie.

Whipped Cream or Chocolate Mousse

Turn it into a plated dessert by adding a dollop of whipped cream or mousse on the side.

Chocolate Ganache Drizzle

For the die-hard chocoholics—drizzle warm ganache over the top.

Dessert Wine or Port

If you’re serving these at a dinner party, pair with a rich dessert wine for an adult twist.

Peanut Butter Dip

For a salty-sweet combo, serve with a little side of creamy peanut butter.

Storage Instructions

These brownie-stuffed chocolate chip cookies store surprisingly well—if you manage to have any left over!

Room Temperature: Keep in an airtight container for up to 3 days. Store them with a slice of bread to maintain softness.
Refrigerator: They’ll last up to a week in the fridge, but let them come to room temp or microwave for 10–15 seconds before eating for the best texture.
Freezer (Baked): Freeze fully baked cookies in a zip-top freezer bag for up to 3 months. Reheat in the oven at 300°F (150°C) for 5–7 minutes or microwave from frozen for 30 seconds.
Freezer (Unbaked): You can also freeze the unbaked stuffed cookie dough balls. Freeze on a tray first, then transfer to a bag. Bake straight from frozen—just add 2–3 extra minutes to the baking time.

Estimated Nutrition (Per Cookie)

These numbers are approximate and can vary based on the exact ingredients and portion size used:

Calories: ~310 kcal
Carbohydrates: 38g
Protein: 3g
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 180mg
Sugar: 26g
Fiber: 2g

For a treat this rich, they’re definitely meant to be enjoyed in moderation—but every bite is worth it.

Frequently Asked Questions

What kind of brownie works best inside the cookie?

A dense, fudgy brownie is ideal. Avoid cakey brownies—they’ll dry out in the oven and won’t provide that rich, gooey center you want.

Can I use store-bought brownies?

Yes, absolutely! Just make sure they’re firm and chilled before cutting and stuffing. Look for ones that are chewy rather than cakey.

How do I keep the cookies from spreading too much?

Chill the dough for at least 30 minutes before baking, and make sure your butter isn’t too warm when mixing the dough.

Can I make the dough ahead of time?

Yes! You can make and store the dough (with or without brownie stuffing) in the fridge for up to 3 days, or freeze it for longer storage.

Why is my cookie dough too sticky to work with?

Your butter might’ve been too soft or warm. Try chilling the dough for 20–30 minutes to make it easier to handle.

Can I double the recipe?

Definitely. These cookies freeze beautifully, so doubling the batch is a great idea if you want to stock up.

Are these cookies suitable for kids?

Totally! They’re a hit with both kids and adults. Just be mindful of allergies, especially to dairy, eggs, or gluten.

What’s the best way to reheat them?

Microwave for about 10–15 seconds for that fresh-from-the-oven warmth and gooey center.

Conclusion

Brownie-Stuffed Chocolate Chip Cookies are the definition of a show-stopping treat. With their crispy cookie exterior and rich, molten brownie core, they strike the perfect balance between two beloved desserts. Whether you’re baking them for a party, a cozy night in, or simply to satisfy a serious chocolate craving, they’re guaranteed to steal the spotlight. Once you try these, regular cookies might just never be enough again.