Brownie Batter Stuffed Chocolate Chip Cookies

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Super soft chocolate chip cookies that are stuffed with Oat Haus Brownie Batter Granola Butter and topped with flaky sea salt. They’re full of chocolate and an absolute dream.

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I’m SO excited to share this recipe with you! These chocolate-loaded cookies are perfectly chewy, extremely delicious, and just might be one of my top favorite cookies ever. Each cookie is stuffed with a dollop of Oat Haus Brownie Batter Granola Butter and topped with extra chocolate chips and flaky sea salt. Do not skip that flaky sea salt — it brings all of the flavors together and takes these cookies to the next level.

If you’ve never had Oat Haus Granola Butter before, let me introduce you to your new addiction. Their granola butters are nut-free, gluten-free, and vegan. I encourage you to do your own research and review the ingredients, but if you have an allergy to nut butters, these may be a great alternative for you! My favorite flavors are Brownie Batter, Cookies & Cream, Cinnamon Roll, and Cookie Dough. I usually pair them with fruit or yogurt, or just eat them straight out of the jar because they’re THAT good!

The Brownie Batter granola butter works so well with these cookies. As its name suggests, it tastes just like brownie batter and is so addicting. Combine it with a freshly baked chocolate chip cookie and it’s one unreal combination. I love that these granola butters are nut-free, so that more people can enjoy this recipe! Now, let’s get into it because you’re going to want to make these ASAP.

Read on for the full recipe for these unreal Brownie Batter Stuffed Chocolate Chip Cookies.

I just LOVE how these cookies turned out. They’re super soft, have chocolate in every single bite, and are just heavenly. And, the best part? They’re ready to eat in less than an hour. We love an easy, but incredibly delicious dessert recipe.

This recipe follows my standard stuffed cookie recipe using melted butter because it creates the perfect dough that’s elastic enough to wrap around the granola butter dollops, but still bakes up nice and tall. There are a few nuances with this particular recipe, so let’s walk through them!

First, if you’re not familiar with granola butter, it is very thin and runny. In my other stuffed cookie recipes, we’ve used peanut butter, Nutella, or cookie butter — all of which are a bit thicker and keep their shape when they’re scooped. With the granola butter, I highly recommend (it really is more of a must!!) chilling it in the refrigerator for a few hours until it’s solid. Then, when you’re ready to bake, set the granola butter out about 20-25 minutes prior. When it’s solid, you’ll be able to scoop it, but it may be difficult. So, by setting it out for about a half an hour, the granola butter will soften and be easier to scoop without becoming super runny. Trust me and take the time for this step. Otherwise, the granola butter will be very messy and will not set (in the dollop shape) properly.

I love the addition of the granola butter in this recipe, so be prepared for more granola butter recipes coming your way! Due to its texture and consistency, I really believe that it helped these cookies bake up even softer and gave them an amazing texture. And, of course, it added so much flavor and chocolate. I’m obsessed.

The next thing I did with this particular recipe was that I rolled the cookie dough balls in a mixture of mini and regular-sized chocolate chips prior to baking. I love how the chips are just laying on top of the fully-baked cookies. Visually, it takes them to the next level and makes them look like they’re from a bakery! It’s a small step, but makes a huge difference. When you roll the cookie dough balls in the chips, do not fully press them in. You can press them in ever so slightly, just to make sure they’re attached, but they really should essentially be resting on the dough.

The third thing to note about this recipe is not necessarily something different — I actually do it in pretty much all of my cookie recipes and that’s chilling the dough. Since we’re using melted butter, you will need to chill the dough. Otherwise, the cookies will bake up flat. However, this time, I reduced the chill time to 25-30 minutes. I baked my cookies in two batches. So, one batch went in right after chilling for 25-30 minutes. While those were baking, the second batch sat in the refrigerator to chill. The first batch turned out beautifully, but the second batch definitely had some extra height and just baked up a little bit better. So, my recommendation is to chill the dough for 25 minutes to 1 hour. I totally understand if you’re impatient and want to bake them after 25 minutes, but if you’re like me, and willing to wait just a little bit longer to improve the visual look of these cookies, then chill for about 35-45 minutes (no more than one hour!).

Now, who’s ready to bake a batch of the most chocolatey and delicious cookies ever?!

Other stuffed cookie recipes you may like:

• Easy Chocolate Dipped Peanut Butter Stuffed M&M Cookies
• Oreo Cookie Butter Lava Cookies
• Chocolate Dipped Cheesecake Stuffed Chocolate Chip Cookies
• Chocolate Dipped Peanut Butter Stuffed Oreo Cookies
• Cheesecake Stuffed M&M Oreo Cookies
• Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies

Ingredients you’ll need:

• Oat Haus Brownie Batter Granola Butter
• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Semisweet chocolate chips
• Mini chocolate chips
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these delicious Brownie Batter Stuffed Chocolate Chip Cookies

Chill Oat Haus Brownie Batter Granola Butter in the fridge for a few hours until it’s solid. Once chilled, set it out on the counter for about 20-25 minutes. If you don’t let it soften a bit, it will be more difficult to scoop. The natural consistency of this granola butter is very liquidy, so by letting it chill and then slightly warm up, it’s much easier to scoop. If you let it warm up too much or forgo the chilling step, the dollops will spread too much before freezing. I know it seems silly and time consuming, but this is an important step!

Once you have chilled the granola butter and then set it out to soften a bit, scoop out 12 dollops, each 1 tbsp. I used a 1 tbsp cookie scoop. Place on a baking sheet or plate lined with wax paper and place in the refrigerator.

While the granola butter dollops are chilling, melt 1 cup unsalted butter on the stove or in the microwave. Set aside to cool for 10 minutes.

In a bowl, combine 3 cups flour, 2 tsp baking soda, and 1 tsp salt in a bowl and whisk together. Set aside.

In a separate bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in 1 cup semisweet chocolate chips and ⅔ cup mini chocolate chips. Do not overmix.

Chill the dough in the refrigerator for 30 minutes to 1 hour. Preheat the oven to 350 degrees Fahrenheit.

Scoop 12 cookie dough balls. Flatten the dough ball with the palm of your hand, place a dollop of brownie batter granola butter in the middle, and then wrap the cookie dough around the brownie batter dollop until it’s fully covered. Roll the tops of each cookie dough ball in a mixture of mini and regular-sized chocolate chips. You don’t need to press them in, but make sure they’re stuck to the dough.

Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 11-13 minutes or until the edges are golden and the tops of the cookies still look slightly wet. 

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter, if needed. Top with extra chocolate chips, mini chocolate chips, and flaky sea salt if desired.

Let the cookies cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Tips for success

• I highly recommend chilling your granola butter for a few hours and then letting it sit out on the counter for about 25-30 minutes before scooping out the dollops. This will make the entire baking process SO much easier. Granola butter is naturally super thin and liquidy. It is not like peanut butter or Nutella which continues to hold its shape after scooping. I tried scooping out dollops without chilling the granola butter and it was a mess. The dollops spread before I could even get them in the freezer. The second time, I chilled the granola butter in the refrigerator. When I went to scoop the granola butter, I used a 1 tbsp cookie scoop. While, I was able to scoop it out, it was a bit difficult and didn’t create the cleanest dollops of granola butter. So, for that reason, I recommend the following: first, chill the granola butter for a few hours or until it’s solid. Then, set it out on the counter for 25-30 minutes, until it can be scooped easily. It maybe a little bit runny, but it will be thicker and therefore, still able to keep its shape once scooped.
• When measuring dry ingredients, use a kitchen scale or the spoon and level method. While it is more accurate to measure dry ingredients by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator, like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess.
• Use the bake time listed as a guide only. Instead, go by how your cookies look to know if they’re done baking. Ovens and oven temperatures can vary, so you should never strictly go by the baking time listed in a recipe. These cookies are done baking and should be removed from the oven when the edges are set and the tops of the cookies still look slightly wet. I promise you, the cookies are not underbaked. They will continue to bake and set on the hot pan even after they’re removed from the oven.

FAQs

Do I have to chill the granola butter?

Yes! See my notes in the “Tips for success” section above. You do not want to try and scoop the granola butter dollops without chilling the granola butter in the fridge. It will be messy and the dollops will spread too much.

Do I have to chill the cookie dough?

Since we’re using melted butter in this recipe, yes. Chill the dough in the refrigerator for at least 25 minutes. Do not chill the dough for more than 1 hour as the dough will start to lose its elasticity and will be more difficult to wrap around the granola butter dollops.

Can I make this dough in advance?

Absolutely! The dough can be made up to 3 days in advance and stored in the refrigerator. However, I recommend scooping and stuffing the cookie dough balls prior to storing them. If you choose to scoop and stuff the cookie dough balls later, you will need to set the cookie dough out to soften for about 30 minutes to 1 hour prior to baking. Since we’re stuffing the cookies, the dough needs to be soft enough to spread and place the granola butter dollop inside.

Can I make these cookies smaller or larger?

For sure! A few things to keep in mind though: 1) adjust the size of your granola butter dollop to fit the size of the cookie — you may need to make them smaller or larger. 2) Adjust the bake time accordingly. I’ve used this recipe to make 12 XL cookies (bake time 11-13 minutes) and 14 large cookies (bake time 9-11 minutes).

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze in a freezer-safe container or storage bag for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature prior to eating.

These cookies are dreamy, delicious, and have chocolate in every single bite. The Oat Haus Brownie Batter Granola Butter is the perfect addition to these classic chocolate chip cookies and easily takes them to the next level. They got my family’s stamp of approval, so I hope you love them just as much!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.