If you’ve ever been torn between baking brownies or chocolate chip cookies, this recipe is the best of both worlds. These brownie filled chocolate chip cookies have soft, gooey brownie centers wrapped in a tender cookie dough that stays pale and perfectly soft on top. They look impressive, but they’re surprisingly easy to make, and dangerously hard to stop eating.
This is also a great way to use up leftover brownies (if such a thing exists).
Why You’ll Love These Cookies
- Two classic desserts in one
- Soft, bakery-style texture
- Perfect for parties, bake sales, or cozy nights in
- No special equipment required, but a dough cutter or stand mixer can make it easier
Ingredients for Brownie Filled Chocolate Chip Cookies
- Your favorite brownies
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Directions
Start by baking your brownies using any recipe you love. Allow them to cool completely, then cut them into small, bite-sized squares. Set aside.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color. Add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the chocolate chips.
Scoop about 1 tablespoon of cookie dough and flatten it in your hands. Place a brownie square in the center, then wrap the dough around it, gently squishing and sealing the dough so the brownie is completely enclosed.
Place the filled dough balls on the prepared baking sheet, leaving a little space between each cookie. Bake for 10 minutes, or until the edges are just barely golden. The tops will remain pale — this is exactly what you want, so resist the urge to bake longer.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Baking Tips for Brownie Filled Chocolate Chip Cookies
- Do not overbake. These cookies firm up as they cool.
- Smaller brownie pieces are easier to wrap and give a better cookie-to-brownie ratio.
- If the dough feels sticky, chill it for 10–15 minutes before assembling.
Storage
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They’re also freezer-friendly and reheat beautifully for a warm, gooey treat.
