Giant Brownie Stuffed Chocolate Chip Cookies

Here’s how this works: you make a batch of rich, fudgy brownies and let them cool just enough to scoop or cut into chunks. Then you take your favorite chewy chocolate chip cookie dough and wrap it around the brownie pieces to form thick, bakery-style cookies. Bake until golden on the outside and soft on the inside… and that molten brownie center? Ridiculous.

I made these for a birthday party once, and people were hiding extras in napkins to take home. They’re that good.

Why You’ll Love This Recipe

• Two desserts in one – Brownies and cookies in one epic bite.
• Thick and chewy – With gooey centers and crisp edges.
• Bakery-style at home – Giant cookies with serious wow factor.
• Perfect for sharing – Or not. Totally up to you.
• Customizable – Add nuts, caramel, espresso powder, or chopped chocolate.

Prep Time and Servings

• Total Time: 1 hour (plus cooling time for brownies)
• Yield: 8–10 giant cookies
• Calories per cookie: ~450 (worth every bite)
• Protein: 5g | Carbs: 52g | Fat: 24g

Ingredients

For the Brownie Center (Shortcut Option Included):

• ½ cup (1 stick) unsalted butter
• ½ cup semi-sweet chocolate chips
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ⅓ cup cocoa powder
• ½ cup all-purpose flour
• ¼ teaspoon salt

Shortcut: Use your favorite boxed brownie mix and bake in a square pan until just set (underbake slightly).

For the Chocolate Chip Cookie Dough:

• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups semi-sweet chocolate chips

Step-by-Step Instructions

Step 1: Make the Brownies

1. Preheat oven to 350°F (175°C).
2. In a microwave-safe bowl, melt butter and chocolate chips together (about 1 min). Stir until smooth.
3. Whisk in sugar, then eggs and vanilla.
4. Stir in cocoa powder, flour, and salt until just combined.
5. Pour into a parchment-lined 8×8 pan and bake for 18–20 minutes, until just set.
6. Cool completely, then cut into 1-inch cubes or scoop with a spoon for the centers.

Step 2: Make the Cookie Dough

1. In a large bowl, cream butter and sugars until light and fluffy (2–3 min).
2. Add egg and vanilla; beat until combined.
3. Mix in flour, baking soda, and salt until a dough forms.
4. Fold in chocolate chips.

Step 3: Assemble the Cookies

1. Scoop a large ball of cookie dough (about ¼ cup).
2. Flatten it in your hand, place a brownie chunk in the center, and wrap the dough around it to seal.
3. Gently roll into a ball and place on a parchment-lined baking sheet.
4. Chill dough balls for at least 30 minutes (this helps them bake thick and gooey).

Step 4: Bake

• Preheat oven to 350°F.
• Place dough balls 2–3 inches apart on a lined baking sheet.
• Bake for 12–14 minutes, or until edges are golden but centers are still soft.
• Cool on the pan for 5–10 minutes, then transfer to a rack.

Pro tip: Sprinkle with flaky sea salt right after baking for a next-level finish.

How to Serve

• Warm with ice cream: Vanilla, coffee, or peanut butter ice cream = chef’s kiss.
• With a glass of milk: Classic for a reason.
• As a party dessert: Slice like mini cookie pies and watch them disappear.
• Stacked and tied with twine: Makes an adorable edible gift.

Tips for Success

1. Chill the cookie dough balls before baking to prevent spreading.
2. Don’t overbake—they’ll continue cooking on the pan as they cool.
3. Use underbaked brownies so the center stays soft and fudgy.
4. Use a cookie scoop or measuring cup to portion evenly-sized cookies.
5. Want them extra gooey? Add a little spoonful of Nutella or peanut butter with the brownie center.

Recipe Variations

• Double chocolate: Use chocolate cookie dough instead of classic.
• Salted caramel: Add a soft caramel candy with the brownie filling.
• Espresso brownie cookies: Add 1 tsp espresso powder to the cookie dough.
• Peanut butter brownie: Swirl peanut butter into the brownie batter or add peanut butter chips to the dough.
• Mini version: Make with mini brownie bites and smaller dough balls—just reduce bake time.

Storage & Freezing

• Room temp: Store in an airtight container for 3–4 days.
• Freezer: Freeze baked cookies or unbaked dough balls for up to 2 months.
• To reheat: Warm in the microwave for 10–15 seconds for that fresh-out-of-the-oven gooeyness.

FAQ

Can I use store-bought brownies?
Yes! Just make sure they’re soft and not too cakey or dry.

Do I need to chill the cookie dough?
Yes—for thicker cookies that hold their shape and don’t overspread.

Can I make these smaller?
Totally! Just use smaller brownie chunks and dough portions, and reduce the baking time by 2–3 minutes.

Can I use boxed cookie dough?
You can, but homemade gives you more control over texture and taste. If using pre-made dough, still chill before baking.

Conclusion

Giant Brownie Stuffed Chocolate Chip Cookies are a next-level dessert for serious sweet tooths. They’re rich, indulgent, and guaranteed to make you the hero of any bake sale, party, or cozy night in. With that gooey brownie center and chewy cookie shell, they’re the kind of treat that gets requested again and again.

So grab your mixing bowls and bring on the sweet chaos—these cookies are worth every bite.

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