Brownie-Stuffed Chocolate Chip Cookies

Submitted by Laura Bergman

Brownie-Stuffed Chocolate Chip Cookies


  • 1 (18 oz.) box brownie mix
  • Additional ingredients as listed on brownie mix (eggs, water, oil...)
  • 3 cups semi-sweet chocolate chips divided
  • 1 cup (2 sticks) butter softened
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 1/4 tsp. baking soda
  • 1 tsp. salt
  • 3 cups flour leveled


  • Preheat the oven to 350 degrees. Line a square pan 8x8 or 9x9 with parchment. Prepare brownie batter according to package instructions. Add 1 cup chocolate chips. Check the brownies at the lowest bake time. Try to under bake them a bit (fudgy but not raw). Allow brownies to cool completely. Lift brownies from pan and use a sharp knife to slice off hard edges (about a 1/2” or so). Divide brownie into 5 rows and 5 columns to get 25 pieces. Set aside. For cookies, preheat oven to 350 degrees. In a large bowl, beat together 1 cup butter and sugars. Beat for about 2 minutes until light and fluffy. Add vanilla and eggs and beat. Add flour but don’t stir. Use a small spoon to stir the baking soda and salt into the flour. Stir the flour into the dough. When flour is not quite incorporated, add 2 cups chocolate chips and stir. Scoop out 2 separate balls of cookie dough, each about 1 1/2 tablespoons. Flatten each ball with your hands. Place a brownie square on top of one piece of cookie dough and top with the other cookie dough. Pinch the cookie dough together around the brownies, sealing it in the middle. Repeat with all the dough. Place dough onto baking sheet lined with parchment paper. Put about 6-8 cookies per pan. Bake at 350 for 13-15 minutes or until golden brown on the edges. Let cool on the pan for 5 minutes, then remove to a wire rack. Note: Yes, they are as good as they sound!