Brownie Stuffed Chocolate Chip Cookies
User Reviews
4.5
Brownie Stuffed Chocolate Chip Cookies
Description
This recipe merges two classic desserts by encasing a batch of homemade brownies inside chocolate chip cookie dough. The brownie base is made and cooled, then frozen briefly to firm up the interior for easier handling. Meanwhile, cookie dough is mixed using a blend of all-purpose and cake flours for a tender crumb, along with cornstarch, baking soda, baking powder, and salt. Cold, cubed unsalted butter is creamed with brown and granulated sugars before adding eggs, vanilla, and dry ingredients. Semi-sweet and white chocolate chips are incorporated for added pockets of chocolate.
The method involves cutting chilled brownies into pieces, forming cookie dough around the brownie centers, and baking them until the cookie exterior is set while maintaining the fudgy inside. The recipe suggests prioritizing using the gooier middle brownie pieces for stuffing to enhance texture contrast. Adjusting cookie size can alter baking times accordingly.
These cookies make a rich dessert or snack that combines chewy cookie edges with a moist brownie middle. Options for using favorite store-bought brownies or preparing dough ahead add flexibility. The author recommends removing crisp brownie tops if desired and notes leftover brownie pieces are suitable for additional cookies or snacking.
Ingredients
For the brownies
- 1 batch homemade brownies*
For the cookies
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 tsp. cornstarch
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup (16 Tbsp.) butter unsalted, cold, cut into cubes
- 1 cup brown sugar packed, light or dark
- 1/2 cup granulated sugar
- 2 large egg
- 2 large egg yolk
- 2 tsp. vanilla extract
- 1 1/4 cup chocolate chips semi-sweet
- 1 cup white chocolate chips
Instructions
- First, make the brownies. If you're making my brownie recipe I linked, you of course won't need to add the frosting & I also don't fold in extra chocolate chips into the batter. Once the brownies are made cool them for 15 minutes on the counter and then freeze the brownies for 30-45 minutes.
- Meanwhile, make the chocolate chip cookie dough.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside
- Combine the dry ingredients in a large bowl: all purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside
- Place the cubed butter and sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
- Add in the eggs, egg yolks and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
- Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated. Lastly, add in the chocolate chips and white chocolate chips and mix until combined.
- Preheat the oven to 400°F.
- Scoop the cookie dough out into ~1.5 oz. portions. Flatten the dough just a bit into a circle. (See photos and video for guidance). Use lightly floured hands if dough is sticky. Place the cookie dough on parchment paper.
- Remove the brownies from the freezer and trim the edges. Using a sharp knife, cut the brownies into small 1-inch cubes (~1 oz. in size). Roll a brownie cube into a ball. Place the brownie on one circle of cookie dough and press another portion of cookie dough on top. Pinch the cookie dough together to enclose the brownie in the center and roll into a ball. Place the cookie on the prepared baking sheet and repeat with remaining cookie dough and brownies.
- Bake in the preheated oven for 10 minutes or until the tops are golden brown. Remove from the oven and allow to cool on the baking sheet for 15 minutes, then transfer the cookies to a cooling rack to cool completely. Enjoy!
Notes
- Using your favorite store-bought or homemade box brownies is acceptable to save time in preparation.
- Prefer using the fudgy middle portions of brownies for stuffing the cookies to achieve a soft center.
- Cookie dough can be made up to 3 days ahead to streamline baking.
- If brownies have a crispy top, trim it off before rolling into balls to ensure smooth texture inside cookies.
- Adjust cookie size and bake times if making smaller cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 407kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 318mg | 13% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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