Brownie Stuffed Chocolate Chip Cookies are thick chocolate chip cookies filled with a big chunk of brownie. You get the best of both worlds! The recipe is adapted from another one called Chocolate Chip Brownie Pillows, but I changed it up a bit by using less baking powder.
Brownie Stuffed Chocolate Chip Cookies are kind of a fun way to use leftover brownies. For the brownies, you can use any recipe but fudgy ones rather than cakey work the best.
Recipe
Brownie Stuffed Chocolate Chip Cookies
Big, fat, chocolate chip cookies stuffed with squares of brownie.
Ingredients
- 10 one-inch cubes of frozen baked brownies approximate baked brownies, frozen
- 1 stick unsalted butter, softened (114 grams)
- 3/4 cup light brown sugar, packed (150 grams)
- 1 large egg room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour, stir and spoon into cup or weigh (190 grams)
- 1/4 cup white chocolate chips
- 1 cup semisweet or dark chocolate chips
Instructions
- Don’t preheat the oven yet because dough needs to chill.
- In a mixing bowl using high speed of an electric mixer, beat the butter and brown sugar until creamy. Reduce mixer speed to low and beat in the egg and vanilla, beating just until mixed. Do not overbeat. With mixer still on low, beat in the salt and baking powder.
- With a large mixing spoon, gradually stir in the flour. When flour is mixed in, add the white chips and the chocolate chips.
- Have ready a couple of dinner plates lined with plastic wrap. Scoop out 10 evenly portioned gobs of dough. Wrap each gob around a frozen brownie cube, then cover and chill for several hours or overnight.
- Preheat oven to 350 degrees F.
- Arrange 5 cookies on a baking sheet (or use two baking sheets and put 5 cookies on each). Bake on parchment lined sheets for 12-15 minutes. Let cool on baking sheets for about 5 minutes, then carefully transfer to a wire rack to cool completely.
- I like to bake these in a convection oven, as they seem to spread less.
Notes
If you don’t have a scale, be sure to aerate (stir and fluff up) your flour before measuring.
Tried this recipe?Let us know how it was!
Pam
I’ve made the buttersweet cookies and they are always a hit. As a variation for the cream cheese filling, you can use chopped maraschino cherries, coconut, or the nuts this recipe used, or any combination of the above. One of my recipes uses a vanilla glaze instead of the chocolate glaze with the cherry filling. This cookie seems to be delicious anyway you decide to make it.
Lynn
A terrific collection! But, my oh my, how do I choose which cookies to try baking?? LOL 😉 There is also a terrific related article at the linked article about packaging and also mailing goodies. Looking forward to your next review…:)
Karen
Nice collection. I vote for the chocolate ravioli or the chocolate cranberry caramel bars.
I guess I’m a fruit with my chocolate mood today.
A Mom Anonymous
Oh fun! I see they have Anise cookies on there. I grew up with those as “the” Christmas cookie every year. Now I don’t make them because it’s too much work with all the others I make for my party. I’ve been posting my recipes and pictures as well. Party is Saturday. I’ve made 16 things for it. Whew! Glad I’m done!
Oddly enough, I still want to bake. I just don’t want to do any more dishes.
I look forward to your next review too!
Sue
Ann! Thank you for providing the link to the Slate article! That was a nice read. 🙂
Sue
That is an impressive collection of cookies! Thanks for sharing! I’m trying to decide whether or not I would like anise flavoring in roll out cookies as listed in one of the recipes. Hmmmm?
cookienurse
Oh my, what a collection of cookies! Thanks for sending…not sure I know which one I want to try either!
Ann
here’s an interesting link i thought you would enjoy about what makes a cookie a cookie…
http://www.slate.com/id/2206128/entry/2206126/
Pearl
i can’t wait for your cookie recipes! i love your blog 🙂