Description

Indulge in the ultimate chocolate lover’s treat with Brownie-Stuffed Chocolate Chip Cookies. These decadent cookies feature a rich, fudgy brownie center wrapped in a classic, chewy chocolate chip cookie dough. Perfect for special occasions or anytime you crave a double dose of chocolate delight, this recipe combines the best of both desserts into one irresistible bite.

Ingredients

Scale

Brownie Mix

1 18-oz. box brownie mix
Ingredients called for on brownie mix box (typically 2 large eggs, 1/3 cup water, and 1/3 cup vegetable oil)
1 cup semisweet chocolate chips

Chocolate Chip Cookie Dough

1 cup butter (2 sticks, softened)
1/2 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
1 1/4 teaspoons baking soda
1 teaspoon salt
3 cups all-purpose flour (spooned and leveled)
2 cups semisweet chocolate chips

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Instructions

Prepare the Brownie Batter: In a medium bowl, combine the brownie mix with the eggs, water, and oil as directed on the box. Stir in 1 cup of semisweet chocolate chips for an extra chocolate boost. Pour the batter into a greased or parchment-lined pan and bake at 350°F (175°C) for 20–25 minutes until just set but still soft. Let cool completely, then cut or scoop brownie portions about the size of a golf ball. Chill the brownie pieces to firm up for easier handling.
Make the Chocolate Chip Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 2 cups of semisweet chocolate chips evenly throughout the dough.
Assemble and Bake Cookies: Preheat the oven to 375°F (190°C). Scoop a generous tablespoon of cookie dough and flatten it into a disk in your hand. Place a chilled brownie piece in the center, then wrap the cookie dough completely around it, sealing any gaps. Place the assembled cookie dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 12 to 15 minutes or until the edges are golden but the centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the brownie pieces before wrapping them in cookie dough helps prevent the brownie from melting too much while baking.
You can substitute semisweet chocolate chips with milk or dark chocolate chips per your preference.
Store the cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
For extra gooey brownies, slightly underbake the brownie layer before portioning.