Brownie Stuffed Chocolate Chip Cookies

What do you get when you combine a brownie and a chocolate chip cookie? Pure decadence in every bite!

These Brownie Stuffed Chocolate Chip Cookies have a nice crispy crust with a soft gooey chocolate center. They taste amazing fresh out of the oven (after cooling it for a few minutes!). I don’t have a sweet tooth but I was hooked on these cookies and ate an entire plate by myself!

Brownies and chocolate chip cookies cook at different temperatures so I played with a few batches to nail the perfect temperature and time combo for these cookies.

My buddy Diego enthusiastically exclaimed that this was “the best cookies ever!” as he pounded 4 of them in less than 5 minutes.

I used two of the gluten-free mixes from Bob’s Red Mill – the Brownie and Chocolate Chip ones so these Brownie Stuffed Chocolate Chip Cookies are so EASY to make! I recommend refrigerating the prepared batters for at least 4 hours to firm them up so they’re easier to work with. Happy baking!

5 from 1 vote

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Brownie Stuffed Chocolate Chip Cookies

Course Dessert

Prep Time 15 minutes

Cook Time 10 minutes

Cooling Time 10 minutes

Total Time 25 minutes

Servings 8

Author Jenny Castaneda

Ingredients

For the brownie filling:

• 1 bag Bob's Red Mill Gluten-free Brownie mix
• 3 large eggs
• 1/2 cup ghee melted

For the chocolate chip cookie:

• 1 bag Bob's Red Mill Gluten-free Chocolate Chip mix
• 1 large egg
• 3 tbsp water
• 1/2 cup ghee melted

Instructions

1. In a medium-sized bowl, add the brownie filling ingredients. Mix well. Transfer to a zip-top gallon-sized bag and store in the fridge for at least 4 hours or overnight to firm up.
2. In another medium-sized bowl, add the chocolate chip cookie ingredients. Mix well. Transfer to a zip-top gallon-sized bag and store in the fridge for at least 4 hours or overnight to firm up.
3. Preheat the oven at 375F.
4. Line a baking sheet with parchment paper.
5. Scoop 1 tbsp (about 15 grams) of chocolate chip mix and flatten it.
6. Scoop 1 tsp (about 7 grams) of brownie mix and roll into a ball. Place it in the middle of the flattened chocolate chip.
7. Seal the brownie roll in the chocolate chip mix and roll into a bigger ball.
8. Place it on the parchment-lined baking sheet.
9. Repeat until you have about a dozen chocolate chip brownie cookies.
10. Return the remaining chocolate chip and brownie mixes to the fridge so they don't soften up.
11. Bake in the oven for 10 minutes.
12. Transfer cookies to a cooling rack to cool.
13. Bake a couple more batches until you've used up all the chocolate chip mix.
14. There will be some extra brownie mix left. Freeze it for later or bake a pan of brownies!

Thank you to Bob’s Red Mill for sponsoring this post! All reviews and opinions are based on my personal view. Check out my other recipe using their products – Sheet Pan Pizza, Pepper Steak, Goat Cheese and Green Chile Cornbread Muffins and Cinnamon Roll Pancakes.