I attend a blog conference at least once a year to learn more about blogging, and this February I went to my second Build Your Blog Conference. It was one of my favorite weekends — a whirlwind girls’ trip filled with great conversations and new friends. At dinner on Friday, Sheena mentioned a brownie-stuffed cookie from a bakery she loves in Idaho and asked if I could recreate it. Her version was dipped halfway in chocolate and didn’t have chips. I took a slightly different route and made Brownie Stuffed Chocolate Chip Cookies instead — easier for me and just as delicious.
These cookies are amazing. You’ve probably seen “brookies” on Pinterest, usually as bars or layered treats. These are different: they’re full cookies with little baked brownie squares wrapped inside. Once I discovered the idea of using previously baked brownies, everything clicked — no fighting to make a brownie-dough that could be stuffed into cookie dough. Credit for the method goes to Picky Palate, where I first learned this technique.
Brownie Stuffed Chocolate Chip Cookies really are the best of both worlds: the tender chew of a cookie with a fudgy brownie center. I recommend good-quality milk chocolate chips — they melt evenly and taste rich. For these photos and tests I used Guittard milk chocolate chips and Duncan Hines Dark Chocolate Fudge brownies, both of which I buy and use regularly. This is not a sponsored post — just my honest preferences.
I used a family-size 13×9-inch box of Duncan Hines Dark Chocolate Fudge brownies baked according to the box directions for cake-like brownies. After cooling, I trimmed the edges and cut the brownie into squares that fit inside the cookie dough. The cookie dough itself is a classic chocolate chip cookie base made with butter, brown and granulated sugar, eggs, baking soda, salt, flour, and plenty of chocolate chips.
Okay, let’s get to the recipe!
Brownie Stuffed Chocolate Chip Cookies
Ingredients
Brownies:
- 18.3 oz (520 g) Family Size/13×9″ box Duncan Hines Dark Chocolate Fudge Brownies
- Ingredients to make brownies — follow the box directions for cake-like brownies using the egg, oil, and water amounts listed below.
- 2 large eggs
- ⅓ cup (80 ml) oil (canola or vegetable)
- ⅓ cup (80 ml) water
Cookies:
- 1 cup (226 g) unsalted butter (2 sticks), room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) brown sugar, gently packed
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp baking soda
- 1 tsp salt
- 3 cups (360 g) all-purpose flour, stir, spoon & level
- 2 cups (340 g) Guittard Milk Chocolate Chips (one 12 oz bag)
Instructions
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Make and bake the brownies according to the package directions. Let them cool completely. Trim the edges so you have uniform “middle” pieces, then cut the brownie into 35 small squares (about 7 by 5 layout).
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Prepare the cookie dough by creaming the room-temperature butter with granulated and brown sugars. Add vanilla and eggs and mix until combined. Whisk together baking soda, salt, and flour, then add to the butter mixture. Fold in the chocolate chips.
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Use a #50 scoop (about 1½ tablespoons) to portion two scoops of cookie dough for each cookie. Flatten each dough portion, place one brownie square on top, then bring the dough edges up and pinch to seal the brownie completely inside. Place the sealed cookie on a lined baking sheet and gently flatten to about 1½ inches thick. I bake about 8 cookies per sheet because these are larger than typical cookies.
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Bake in a 350°F (175°C) oven for 12–13 minutes, or until the edges are golden brown. Let cool briefly, then enjoy. (You may have leftover brownie pieces — perfect for snacking!)
Notes
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