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Home » Big Fat Cookies

Brownie Stuffed Chocolate Chip Cookies

Modified: Jul 8, 2021 · Published: Dec 11, 2008 by Anna · This post may contain affiliate links · 9 Comments

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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
Brownie Stuffed Chocolate Chip Cookies

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

Brownie Stuffed Chocolate Chip Cookies

Cookie Madness
Big, fat, chocolate chip cookies stuffed with squares of brownie.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 10

Ingredients
 

  • 10 cubes frozen baked brownies (1 inch cubes) approximate baked brownies, frozen
  • 1 stick unsalted butter, softened (114 grams)
  • ¾ cup light brown sugar, packed (150 grams)
  • 1 large egg room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 ½ cups all-purpose flour, stir and spoon into cup or weigh (190 grams)
  • ¼ 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.
Keyword Big Chocolate Chip, brownies
Tried this recipe?Let us know how it was!

More Big Fat Cookies

  • Oreo Cookies and Cream Pudding Mix Chocolate Chip Cookies
    Cookies 'n Creme Pudding Mix Cookies
  • Rocky Mountain Cookies
    Rocky Mountain Oatmeal Chip Cookies
  • One Egg Yolk Chocolate Chip
    One Egg Yolk Chocolate Chunk Cookies
  • Crumbl Milk Chocolate
    Copycat Crumbl Milk Chocolate Chip

Comments

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  1. Pam says

    December 12, 2008 at 12:09 pm

    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.

  2. Lynn says

    December 12, 2008 at 10:50 am

    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...:)

  3. Karen says

    December 12, 2008 at 10:45 am

    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.

  4. A Mom Anonymous says

    December 12, 2008 at 10:35 am

    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!

  5. Sue says

    December 12, 2008 at 9:51 am

    Ann! Thank you for providing the link to the Slate article! That was a nice read. 🙂

  6. Sue says

    December 12, 2008 at 8:29 am

    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?

  7. cookienurse says

    December 12, 2008 at 8:18 am

    Oh my, what a collection of cookies! Thanks for sending...not sure I know which one I want to try either!

  8. Ann says

    December 12, 2008 at 8:10 am

    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/

  9. Pearl says

    December 11, 2008 at 11:02 pm

    i can't wait for your cookie recipes! i love your blog 🙂

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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