Description
Indulge in the ultimate chocolate lover’s treat with these Brownie Stuffed Chocolate Chip Cookies. Combining soft, chewy cookie dough filled with rich, fudgy brownie centers, these cookies perfectly balance two classic desserts into one irresistible bite. Perfect for special occasions or whenever you crave a decadent homemade treat.
Ingredients
Scale
For the Brownie Filling:
- 1 cup boxed brownie mix
- 1 egg
- ¼ cup vegetable oil
- 2 tablespoons water
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Brownie Filling: In a small bowl, combine the boxed brownie mix, egg, vegetable oil, and water. Stir until smooth and well blended. Scoop the mixture into small 1-teaspoon-sized balls and place them on a plate. Freeze for 15–20 minutes to firm up, making them easier to wrap in cookie dough.
- Make Cookie Dough: In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Fold in the semi-sweet chocolate chips gently.
- Assemble Cookies: Scoop about 2 tablespoons of cookie dough and flatten it in your hand to form a disc. Place one frozen brownie ball in the center and carefully wrap the cookie dough around it, rolling into a smooth ball to fully encase the brownie.
- Bake: Arrange the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12–14 minutes or until the edges are golden brown and the centers are just set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This helps maintain their shape and perfect texture.
Notes
- For extra gooey centers, slightly underbake the cookies by reducing the bake time by 1–2 minutes.
- Store leftover cookies in an airtight container at room temperature for up to 4 days.
- Freeze the unbaked stuffed cookie dough balls for longer storage and bake fresh when desired.
