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.
Brownie Stuffed Chocolate Chip Cookies
- 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
- 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.