Move over, regular cookies because these Brownie-Stuffed Chocolate Chip Cookies are here and they’re going to rock your world! Soft and chewy chocolate chip cookies stuffed with a fudgy brownie in the center for maximum deliciousness!
I’ve been on a serious baking kick lately and I am loving it!
Sometimes, like with anything in life, you go through ups and downs and baking is no exception to that. At times you couldn’t pay me to bake something because I just feel so exhausted, not creative enough, or simply not motivated enough. Other times, you have to pay me to stay out of the kitchen because I’m dying to get in there and whip up ALL the things! (Except I’m totally cool with bailing the kitchen when it is time for dishes).
Thankfully my fellow readers reap the rewards of my baking sprees and this recipe happens to be one of the best things to emerge from my flour-dusted kitchen in awhile. (Not to say the other stuff isn’t good, but come on – two desserts in one?! Genius).
This recipe actually comes from my book Two in One Desserts where I make two different desserts exist into one unique dessert mash-up. Think peanut butter & jelly tiramisu or creme brulee cheesecake bars. If you’ve ever wondered if it was humanly possible to combine brownies and chocolate chip cookies, I am here to proudly tell you that yes, you can. Go forth and be awesome and make Brownie-Stuffed Chocolate Chip Cookies, young grasshopper.
These cookies start like any other self-respecting chocolate chip cookie with your usual cast of characters: butter, sugars, eggs, vanilla, flour, salt, some leavening, chocolate chips… but to make things easier and faster, we add dry pudding mix to the cookie dough. Dry powdered pudding mix is kinda magical for cookies because it makes it so they hold their shape well enough that there is NO need to chill the dough. Hallelujah, right?! They also change the texture so the cookies stay super soft and chewy.
Then to make things interesting, we stuff the center of each cookie dough ball with a fudge brownie piece. You could get all Martha Stewart on me and make your own scratch-made fudge brownies, but I used some from the bakery section of my grocery store. Just make sure you choose fudge brownies, because cakey brownies are garbage and I will not apologize for my extreme opinion.
You’ll simply cut the brownies into small squares about 3/4 – 1″ in size and wrap the cookie dough ball around the fudge brownie. I snapped some pics to show you how it is done.
Bake off the cookie dough and you’ll soon have heavenly thick and chewy cookies stuffed with fudge brownies. I mean, it doesn’t get much better than these!
Enjoy!!
Brownie-Stuffed Chocolate Chip Cookies
Ingredients
- 12 Tablespoons unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 3 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- One 3.4 ounce box instant dry vanilla pudding mix just the powder; do NOT prepare the pudding
- 1 & 1/2 cups semi-sweet chocolate chips
- 9-10 fudge brownie bites cut into about 3/4 - 1 inch size squares or if using store-bought brownie bites, cut in half
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
- In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar with the paddle attachment until smooth and creamy, about 1 minute. Add in the egg and egg yolk, beating well after each addition, followed by the vanilla. Lastly, add in the baking soda, cornstarch, salt, flour, and dry pudding powder and mix on low speed until a soft dough has formed. Fold in the chocolate chips.
- Using a 1-Tablespoon-size cookie dough scoop, scoop out a cookie dough ball into your hand and make an indentation in the center of the dough ball using your thumb. Fill the indentation with a piece of fudge brownie. Using a half-scoop of more dough, gently pinch and roll the dough around the brownie, enclosing it completely. Place the dough balls about 2-3" apart on the baking sheets. Repeat with remaining dough balls.
- Bake for approximately 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from the oven and let cool completely on the baking sheets before serving.
Super fudgy, ultra chocolaty and so delicious! These cookies will go fast in your house!
Want more cookie goodness?
Best Ever Peanut Butter Blossoms
Old-Fashioned Iced Oatmeal Cookies
Have a super sweet day!
xo, Hayley
Amber Garcia says
These were great! Followed the recipe amounts and ended up with 3 dozen cookies (not a bad thing). Super tasty!