The Best Brownie-Stuffed Chocolate Chip Cookies You’ll Ever Bake
If you’ve ever sat in your kitchen having a full-on internal crisis because you couldn’t decide between a chewy chocolate chip cookie and a thick, fudgy brownie, this recipe is for you. We’ve all seen “brookies” before, where the two batters are just swirled together. They’re fine, but they usually end up a bit messy, and you never get that perfect ratio of cookie to brownie.
Today, we’re doing something way better. We are taking a big, buttery chocolate chip cookie and stuffing a concentrated, fudge-like brownie ball right into the middle of it. When you break these open, it’s a total game-changer. You get that golden, slightly crisp cookie edge first, and then you hit a center that is pure, unadulterated brownie fudge. They are massive, they are indulgent, and they are surprisingly easy to pull off once you know the tricks.
Why This Combo Actually Works
The biggest problem with homemade cookies is that they can sometimes get a little dry or boring after the first day. By stuffing these with a brownie center, you’re basically adding a built-in moisture pack. The brownie middle stays soft and gooey, which keeps the whole cookie feeling fresh and “just-baked” for a lot longer.
I also like to make these quite large. When you make a jumbo cookie, you have enough room to really pack in that filling without it leaking out the sides. It also gives the cookie enough “body” to stay soft in the middle while the edges get that beautiful buttery crunch we all love.
What You’ll Need to Get Started
Before we jump into the mixing, let’s talk about the ingredients. You probably have most of this in your pantry already, but there are a few things that make a huge difference in how these turn out.
The Cookie Dough Ingredients
- 1/2 cup Butter (Melted): I always use melted butter for this specific recipe. Melted butter makes the dough way chewier. If you use softened butter and cream it, you get a fluffier, airier cookie, which is great for some things, but for a stuffed cookie, we want that dense, “NYC bakery” chew.
- 3/4 cup Brown Sugar & 1/4 cup White Sugar: We lean heavily on the brown sugar here. It has more moisture and that deep, caramel-like flavor that makes a chocolate chip cookie taste “real.” The white sugar is just there to help those edges get a little bit of a crisp snap.
- 1 Egg: Make sure it’s at room temperature! If you drop a cold egg into melted butter, the butter will clump up, and your dough won’t be smooth.
- 2 tsps Vanilla Extract: Use a good one. It makes the dough smell amazing.
- 1 1/2 cups All-Purpose Flour: The base of our cookie.
- 1/2 tsp Cornstarch: This is a little baker’s trick. Adding just a tiny bit of cornstarch makes the cookies feel softer and prevents them from getting that “hockey puck” texture after they cool down.
- Baking Soda, Baking Powder, & Salt: These give the cookie its lift and balance out all that sweetness.
- 1 cup Chocolate Chips: I usually go for semi-sweet. Since the brownie center is so rich, semi-sweet chips provide a nice bit of darkness that keeps the cookie from being too sugary.
The Brownie Filling Ingredients
This isn’t your average brownie batter. It’s more of a “brownie fudge” paste.
- 1/4 cup Butter (Softened): We want this nice and soft so it mixes easily into a smooth paste.
- 1/3 cup Cocoa Powder: This provides that massive chocolate punch.
- 1/3 cup All-Purpose Flour: This gives the filling just enough structure so it doesn’t just turn into oil in the oven.
- 1/2 cup Granulated Sugar: For that classic brownie sweetness.
- 2 tsps Vanilla & 3 tbsps Milk: These bind everything together. You’re looking for a texture that feels almost like edible cookie dough.
Step-by-Step: How to Stuff Your Cookies
Step 1: Making the Cookie Dough
Start by whisking your melted butter and both sugars in a big bowl. You want to mix them until they look like thick, wet sand and you don’t see any oil separated from the sugar. Once that’s set, whisk in your egg and vanilla.
In another bowl, whisk together your flour, cornstarch, baking soda, baking powder, and salt. Gently fold the dry stuff into the wet stuff. Use a spatula for this, not a mixer—you don’t want to overwork the dough. Once the flour is mostly mixed in, dump in your chocolate chips and give it one last fold.
Step 2: Making the Brownie Center
In a separate bowl, cream together your softened butter, cocoa powder, flour, and sugar. It might look a bit crumbly at first, but once you add the vanilla and milk, it will turn into a dark, glossy, thick paste. If it feels too soft to roll, just pop it in the fridge for a few minutes to firm up.
Step 3: The Assembly
This is the fun part. I like to make these cookies big—about the size of a large lemon (which is usually around 80g if you’re using a scale). Roll the cookie dough into a smooth ball, then flatten it out in the palm of your hand until it looks like a thick pancake.
Take a tablespoon of that brownie filling and put it right in the center. Now, carefully bring the edges of the cookie dough up and over the filling. Pinch the top shut like you’re sealing a little dough-vault. Give it a gentle roll between your palms to smooth out the seams. You want to make sure there are no holes, or the brownie will leak out while baking!
Step 4: Time to Bake
Preheat your oven to 350°F. Line your baking sheet with parchment paper so nothing sticks. Space these out well—since they’re jumbo cookies, they need some room to spread.
Bake them for about 12 to 14 minutes. You’re looking for the edges to be a nice golden-brown. The centers might still look a little bit soft or “under-baked,” and that’s exactly what you want. They’ll finish setting up on the hot pan once you take them out. Let them rest on the sheet for at least 10 minutes before you try to move them.
Common Questions and Tips
How do I get that perfect “bakery look”? The secret is in the cooling. If you take them out when the middle still looks a little soft, they will stay chewy and look professional. Also, hit them with a tiny sprinkle of flaky sea salt the second they come out of the oven. It makes the chocolate taste ten times better.
Why did my brownie filling leak? If the brownie starts oozing out, it usually means your seal wasn’t tight enough or you had a chocolate chip sitting right on the seam. When you’re rolling the balls, make sure the “pinch” at the top is completely smoothed over.
Can I make the dough ahead of time? Yes! You can actually stuff the cookies and keep the raw dough balls in the fridge for up to 24 hours before baking. Chilling the dough actually makes the flavor even better.
What if I don’t have semi-sweet chips? Milk chocolate works fine, but the cookies will be significantly sweeter. If you use milk chocolate, I’d suggest adding a little extra pinch of salt to the dough to balance it out.
Brownie-Stuffed Chocolate Chip Cookies
Ingredients
Cookie Dough:
- 1/2 cup 113g Butter, melted
- 3/4 cup 150g Brown sugar, packed
- 1/4 cup 50g Granulated sugar
- 1 Egg room temperature
- 2 tsp Vanilla extract
- 1 1/2 cups 190g All-purpose flour
- 1/2 tsp Cornstarch
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 tsp Baking powder
- 1 cup Semi-sweet chocolate chips
Brownie Filling:
- 1/4 cup 57g Butter, softened
- 1/3 cup 30g Cocoa powder
- 1/3 cup 40g All-purpose flour
- 1/2 cup 100g Granulated sugar
- 2 tsp Vanilla extract
- 3 tbsp Milk
Instructions
- Cookie Dough: In a large bowl, whisk together melted butter and both sugars. Add the egg and vanilla and mix until smooth.
- Combine: Gently fold in the flour, cornstarch, baking soda, salt, and baking powder. Stir in the chocolate chips until just combined.
- Filling: In a separate bowl, mix together the softened butter, cocoa powder, flour, sugar, vanilla, and milk until you have a smooth, lump-free paste.
- Assemble: Roll the cookie dough into large balls (about 80g each). Flatten them slightly in your hand, add a tablespoon of the brownie filling to the center, and pinch the dough shut to seal it completely.
- Bake: Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes until the edges are golden.
- Rest: Let the cookies rest on the pan for 10 minutes to firm up before moving them to a cooling rack.
Notes
- The Seal: Ensure there are no gaps in the dough so the brownie stays inside.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Pro-Tip: Sprinkle with a bit of sea salt right after baking for a professional finish.