Chocolate Chip and Brownie Stuffed Cookies

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brownie stuffed cookie

What’s Up, Hungry People

I’m not sure how I’ve managed to spend nearly twenty-seven years on this planet and only discovered pillow cookies two years ago. If you’re not familiar with what a pillow cookie is, get ready for a treat. If you don’t know what a pillow cookie is – hold on to your oven mitts. They are literally chocolate chip cookies STUFFED WITH BROWNIES.


While you might be tempted to whip up your own cookie dough and brownie batter from scratch, I’ve found that using store-bought chocolate chip cookie dough and a boxed brownie mix not only saves time but also ensures each cookie is consistently soft and chewy.

cookies with brownies in the middle

The secret to crafting the perfect pillow cookies lies in how you prepare the brownies. Bake them first, aiming for just slightly underdone, which keeps them perfectly moist when baked within the cookies. The real game-changer? Cutting the brownies with a plastic knife. It might sound odd, but trust me, it results in clean cuts without any crumbles – it just works!

For assembling the cookies, gently flatten the cookie dough, place a piece of brownie in the center, and then cover with another piece of dough. The magic happens in the oven at 350°F, where they transform into delicious, gooey, chocolate-stuffed delights.

Beware, these cookies are incredibly addictive. Enjoy responsibly, Hungry People, and maybe share a few with friends before you’re tempted to eat them all yourself!

easiest stuffed cookies recipe

Here’s What You Need

  • Chocolate chip cookie dough: Provides the outer layer and sweet, chocolaty flavor.
  • Fudge brownie mix: Creates the rich, fudgy center when baked.
  • Ingredients as per brownie mix box: Necessary to make the brownie mix batter.
chocolate stuffed chocolate chip cookies

Let’s Cook

First thing’s first, let’s get those brownies going. Grab your brownie mix and whip up the batter just like the box tells you. You’ll want to bake them in a 9×13 pan, but here’s the trick: take them out just a bit early. You’re aiming for them to be slightly underdone. This keeps them perfectly moist and ready for cookie stuffing. Once baked, let them cool completely, then cut into neat little one-inch squares. Remember, if you’ve got a plastic knife, now’s the time to use it for those super clean cuts.

Assembling the Cookies

Now, turn up the heat—set your oven to 350°F. Keep that cookie dough chilled right up until you need it; this makes it easier to handle. Take out one package of cookie dough at a time so it stays firm. Flatten two pieces of cookie dough in your hands. Place one brownie square between them, gently pressing the brownie into a circle just the right size to fit between the cookie dough layers. Sandwich it with another piece of dough on top, pinch the edges to seal, and roll it into a nice little ball.

Baking to Perfection

Line those little dough balls up on an ungreased cookie sheet, giving them plenty of room—about 2 inches apart should do it. You can fit about six per sheet. Before they go into the oven, give each one a little pat down with the bottom of a glass to slightly flatten them. Now, slide them into the oven and bake for 8-10 minutes. You’re looking for a beautiful golden-brown finish on top.

Cooling Down

Once they’re perfectly baked, let them sit on the baking sheet for a couple of minutes. This little rest helps them set up and makes them easier to move without breaking. After they’ve had a moment to solidify, transfer them to a cooling rack. If you can resist the temptation, let them cool completely; otherwise, grab a glass of milk and enjoy a warm, gooey pillow cookie.

Pillow Cookie Perfection

  • Bake Brownies Slightly Underdone: The secret to a gooey center is slightly underbaking your brownies. They should be just set but still a bit soft in the middle. This ensures they don’t become too hard when you bake them a second time inside the cookies.
  • Use a Plastic Knife for Cutting Brownies: A plastic knife causes less friction than a metal knife, which helps prevent the brownies from tearing and creating crumbs. This results in cleaner, more precise cuts for your cookie assembly.
  • Chill the Cookie Dough: Keeping the cookie dough chilled until you’re ready to use it makes it easier to handle and helps prevent the cookies from spreading too much in the oven.
  • Don’t Overcrowd the Baking Sheet: Space the cookies well on the baking sheet to allow for even cooking and to keep them from merging into each other.
  • Let Cookies Cool on the Baking Sheet: Allow the cookies to cool for a few minutes on the baking sheet after removing them from the oven. This helps them set before you transfer them to a cooling rack, reducing the risk of breaking.
brownie stuffed chocolate chip cookies

So there you have it, Hungry People! Pillow cookies might just be the easiest, yet most rewarding treat you can whip up with minimal fuss. Whether you’re hosting a get-together or just feeling the need for a sweet indulgence, these cookies are a surefire hit. They combine the beloved flavors of chocolate chip cookies and brownies in a way that seems almost too good to be true.

brownie stuffed cookie

Pillow Cookies

The Starving Chef
While you can make your own cookie dough and brownies from scratch, I've actually found that store bought cookie dough and boxed brownie mix work just as well, if not better, to guarantee a soft and chewy cookie!
Prep Time 1 hour
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Course Cookies
Cuisine Cookies
Servings 3 dozen


  • 4 packages packages (24 count) store bought chocolate chip cookie dough (96 individual pieces)
  • 1 box box fudge brownie mix + required ingredients according to instructions on box


  • Prepare and bake the brownie batter according to the instructions for a 9×13 pan on the box. Let cool completely. Cut into 48 one-inch by one-inch squares (6 cuts lengthwise, 8 cuts across).
  • Preheat the oven to 350°F. Keep cookie dough chilled when not in use. Open one package at a time to keep the dough easy to work with. Gently flatten two pieces of dough. Flatten a brownie square between your palms and shape into a circle so that it will fit in the center of one piece of flattened dough. Place the second piece of dough on top, pinch the edges together, and roll into a ball. Repeat with the remaining brownie squares and cookie dough.
  • Arrange the cookies about 2 inches apart on an ungreased cookie sheet (about 6 per standard size baking sheet). Use the bottom of a glass to flatten the dough balls slightly, then bake for 8-10 minutes or until the cookies are cooked through and have browned on top.
  • Remove from the oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Enjoy them warm with a glass of milk!
Keyword brownies, cookies, dessert
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