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Brownie-Stuffed Chocolate Chip Cookies from The Food Charlatan

Brownie-Stuffed Chocolate Chip Cookies

The contest between brownies and cookies is officially over, because now you can have them AT THE SAME TIME. Rich, soft, fudgy brownies, all stuffed inside golden tender chocolate chip cookies... Basically heaven. Pass the milk! (Seriously though.)
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 20 Servings
Calories 330kcal
Author Karen


For the brownies:

  • 1 18-oz. box brownie mix
  • additional ingredients as listed probably a couple eggs, water, and oil
  • 1 cup semisweet chocolate chips

For the cookies:

  • 1 cup butter 2 sticks, softened
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 & 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups flour spooned and leveled
  • 2 cups chocolate chips


For the brownies:Preheat the oven to 350 degrees F. Line a square pan (8x8 or 9x9) with parchment paper or foil. If you use foil, grease it.

  • Prepare brownie batter according to package instructions. Fold in 1 cup chocolate chips.
  • Pour the batter into the prepared pan.
  • Bake according to package instructions. Check the brownies at the lowest bake time. Try to under bake them a little bit. I mean you don't want raw batter in the middle but you do want fudgy brownies.
  • Allow the brownies to cool completely. Lift the brownies from the pan and use a sharp knife to slice off the hard edges of the brownies (like a half inch or so).
  • Cut the brownies into 1 and 1/2 inch squares, or 5 columns and 5 rows to get 25 pieces. Set aside.

For the cookies: Preheat oven to 350 degrees.

  • In a large bowl or stand mixer, beat together 1 cup butter and the sugars. Beat for about 2 minutes until light and fluffy.
  • Add in vanilla and eggs and beat.
  • Add flour but don't stir. Use a small spoon to stir the baking soda and salt into the flour.
  • Stir the flour into the dough. When the flour is not quite incorporated, add the 2 cups of chocolate chips and stir.

To assemble:

  • Scoop out 2 separate balls of cookie dough, each about 1 and 1/2 tablespoons. Flatten each ball with your hands.
  • Place a brownie square on top of one piece of cookie dough*, and top with the other cookie dough. Pinch the cookie dough together around the brownies, sealing it in the middle. Repeat with all the dough.
  • Place the dough onto a baking sheet lined with parchment paper or. Don't do more than 6-8 cookies per pan.
  • If you have time and freezer space, freeze the shaped cookies for about 30 minutes. This will make the cookies not flatten so quickly, meaning the dough will mold to the shape of the brownie better.
  • Bake at 350 for about 13-15 minutes, or until golden brown on the edges.
  • Let cool on the pan for 5 minutes, the remove to a wire rack. I like these served warm!


*If you want the ultimate chocolate experience, push some chocolate chips into the brownie before wrapping it up.
Source: slightly adapted from my friend Aimee's new cookbook, 50 Fixes for Brownies Mixes, which you can buy here.


Serving: 1cookie | Calories: 330kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 282mg | Potassium: 96mg | Fiber: 1g | Sugar: 26g | Vitamin A: 315IU | Calcium: 23mg | Iron: 2mg