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Brownie Stuffed Chocolate Chip Cookies

Servings 2 dozen (+) cookies



  • 1 Family Size/13x9" box Duncan Hines Dark Chocolate Fudge Brownies
  • Ingredients for the brownies. I followed the ingredients on the box for cake-like brownies. With the amounts of eggs, oil, and water listed below.
  • 2 eggs
  • 1/3 cup oil
  • 1/3 cup water


  • 2 sticks (1 cup) unsalted butter, room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups flour
  • 2 cups (1 bag) Guittard Milk Chocolate Chips


  • Make and bake brownies according to the directions on the package. Allow to cool. Cut the edges off, so when you cut squares they are all "middle" pieces. Cut 35 brownie squares (7 squares by 5 squares.)
  • Make cookie dough by creaming the butter and sugars together in a stand mixer. Add vanilla and eggs, incorporate well. Combine baking soda, salt, and flour. Add to butter mixture. Fold in chocolate chips.
  • Using a #50 scoop (about 1½ Tbsp) scoop two cookie dough balls. Flatten each cookie dough ball and place one brownie square in the middle. Pinch edges of cookie dough, sealing the brownie inside and place the cookie onto a lined baking sheet. Flatten again to about 1½ " thickness. Repeat with cookie dough and brownies. I put about 8 cookies per tray since they are bigger than normal cookies.
  • Bake at 350 degrees Fahrenheit for 12 to 13 minutes, or until golden brown on the edges. Enjoy! (*You might not use all of the brownies, but that's okay, just snack on the leftovers!)


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