Chocolate Chip Brownie Batter Stuffed Cookies are every bit as indulgent as they look. Soft, crumbly, gooey, rich, and fudgy…they’re seriously one of most epic cookie combinations ever!
Just when you thought chocolate chip cookies couldn’t get any better, I stuffed them with this Healthy Brownie Batter! 😉 These Chocolate Chip Brownie Batter Stuffed Cookies are every bit as indulgent as they look. And they taste like absolute heaven!
Let’s chat about these cookies! Way back, even before I had this blog, I created the Healthy Brownie Batter. And when I first started brainstorming recipes to go in my new SWEETS cookbook (where the focus is all things cookies, brownies, blondies, and bars), it just made sense to combine the brownie batter WITH the cookie. And boy, did they turn out awesome! Consider them a little teaser for what else is to come in the cookbook 🤤
These brownie batter stuffed chocolate chip cookies are so soft, crumbly, gooey, rich, and fudgy. The crumbly cookies pair just PERFECT with the fudgy batter. You can enjoy them chilled after being stored in the fridge or heated up to get the get the brownie batter even more gooey! Either way you shake it, they are absolutely drool worthy!
And I promise, they are not hard to make at all! Don’t let the extra step of stuffing the cookie scare you. Seriously one of the best cookie combinations ever. I really hope you try it!
WHY YOU’LL LOVE THESE CHOCOLATE CHIP BROWNIE BATTER STUFFED COOKIES
- These cookies have a rich, fudgy brownie batter surprise inside!
- Chocolate chips and brownie batter provide the perfect amount of sweetness.
- Each cookie has 17g of protein and just 207 calories!
- Don’t be fooled by how fancy they look…they’re super easy to make.
- THEY’RE HUGE! 😉
- Brownie batter and chocolate chip cookie = most epic cookie combo EVER!
- Protein powder – I used PEScience Vanilla in both the cookies and the brownie batter. I also recommend Cake Pop or one of their peanut butter flavors. If you sub for another protein powder brand, make sure it is also a whey + casein blend, and one you also know bakes well. For all PEScience products, you can use my affiliate code Laurenfitfoodie to save 15% off your purchase.
- All-purpose flour – You can substitute 1:1 gluten-free flour, oat flour, or almond flour.
- Coconut flour – I don’t recommend substituting another flour for coconut flour, but if you must, replace it with 2-3x the amount of another flour of your choice. Coconut flour is more absorbent than other flours, so if you’re replacing, you need to use more to keep the wet/dry ratio the same.
- Baking essentials – You’ll need baking soda, salt, and vanilla extract.
- Peanut butter powder – I used PBfit. I haven’t experimented with a substitute for this, but if you or whoever you’re making these for are allergic to peanuts, I would recommend cashew or almond powder.
- Cocoa powder – Normal cocoa, dark cocoa, or dutch black cocoa would all work. I used normal cocoa powder.
- Sweetener – I used Swerve Granular Sweetener. You can use Truvia, Splenda, Stevia, sugar, or any other sweetener of your choice.
- Brown sugar – I used Swerve Brown Sugar. You can use normal brown sugar or another brown sugar alternative if you wish.
- Pumpkin – I used canned.
- Sugar-free pancake syrup – You can also use maple syrup.
- Mini chocolate chips – mini is great because it means the chocolate spreads further!
HOW TO MAKE CHOCOLATE CHIP BROWNIE BATTER STUFFED COOKIES
Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
To make the brownie batter: In a small bowl, add protein powder, peanut butter powder, cocoa powder, sweetener, and salt. Whisk together. Then, add the pumpkin and pancake syrup and stir with a silicone spatula until all ingredients create a thick batter. Store in the freezer while you prepare the cookies.
To make the chocolate chip cookies: In a large mixing bowl, combine protein powder, all-purpose flour, coconut flour, brown sugar, baking soda, and salt. Mix until combined and there are no clumps. Then, add butter, pancake syrup, and vanilla and mix with a silicone spatula until combined and you are left with a ball of dough. Fold in the chocolate chips. Then, place in the freezer for 5-10 minutes. This will make it easier to shape.
ASSEMBLE YOUR COOKIES
Putting these cookies together is simple and fun!
- Form the base of your cookies: Break the chocolate chip cookie dough into 8 pieces and roll into a ball with your hands. It helps to add a little water to your palms before rolling to prevent the dough sticking to your hands. For exact macros, make each cookie 26g. Once cookies are rolled out, spaced them a few inches apart on the baking sheet and then flatten as much as you can without breaking the cookie. You can use the water on the palm trick again or use another sheet of parchment paper sprayed with nonstick cooking spray to flatten the cookies.
- Stuff with brownie batter: Take the brownie batter out of the freezer and spoon 4 large spoonfuls onto 4 of the cookies. For exact macros, use 33g. If you don’t want to use all the brownie batter, you don’t have to, but I really stuffed them full here!
- Take your remaining 4 cookie dough pieces and lay them over the brownie batter. They’re not going to completely cover the cookies, and that’s ok. Pick them up and pinch the sides together. If some brownie batter seeps out, that’s okay too!
- Gently roll the sides of each cookie to ensure it stays all together. Then, flatten out just a touch with your palms and place back on the baking sheet a few inches apart. Again, it’s okay if your brownie batter gets mixed in with the cookie dough a little bit. It will be delicious!
- Bake for 8-10 minutes: When complete, take out and transfer to a wire rack to prevent further baking. Let cool and enjoy!
WANT TO MAKE THIS RECIPE?
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