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rose mary's rum brownie stuffed choc. chip cookie

★★★★★ 2
a recipe by
Rose Mary Mogan
Sauk Village, IL

My husband called me from work & told me of a Stuffed Chocolate chip cookie that a co worker had shared with him, said the cookie was huge & had a brownie stuffed inside. I knew he wanted me to try & duplicate the recipe. I looked on line for ideas but thought I could better serve the recipe if I made my own version. I decided to make the brownie from scratch & not use a boxed variety, Plus enhance the flavor with Rum, I also used my own favorite Chocolate Chip cookie recipe. I chilled my version to make it easier to form,& used mini choc chip pieces to add more chocolate flavor.

★★★★★ 2
serves Makes 12 huge cookies
prep time 2 Hr 30 Min
cook time 25 Min
method Bake

Ingredients For rose mary's rum brownie stuffed choc. chip cookie

  • 4 c
    white lily all purpose flour, use 3 1/3 cups if not white lily
  • 1 tsp
    each baking powder & baking soda
  • 1/2 tsp
  • 3 stick
    butter, melted & cooled
  • 1 1/2 c
    light brown sugar (firmly packed)
  • 2/3 c
    granulated sugar
  • 3 lg
    eggs, room temperature
  • 2 lg
    egg yolks, room temperature
  • 1 Tbsp
    vanilla bean paste or extract
  • 3 c
    mini chocolate chip pieces
  • 1 1/2 c
    chopped walnuts
  • 1 Tbsp
    rum extract
  • 1 c
    semi sweet chocolate chips
  • 1 1/2 stick
  • 2 c
    granulated sugar
  • 1 Tbsp
    vanilla bean paste or extract
  • 1 1/2 c
    white lily all purpose flour, (use 1 cup if not white lily)
  • 1/2 tsp
    each baking powder & salt
  • 1 c
    chopped walnuts
  • 3 lg
    eggs, room temperature
  • 1/4 c
    barcardi gold rum

How To Make rose mary's rum brownie stuffed choc. chip cookie

  • 1
    I chose to add Barcardi Gold Rum to enhance the flavor of the Brownies and also add nuts to this recipe because my husband loves nuts in his cookies. You can use Rum Extract if you don't want to use Rum. This recipe is a bit labor intense but well worth the efforts. Also requires about 2 hours chilling time which I included in the prep time.
  • 2
    For the Brownies preheat the oven to 350 degrees F. If you are using glass lower the temperature to 325 degrees F. Prepare a 9 X 13 baking dish by lining with foil & then spray with non stick cooking spray, and set aside till needed. Don't do like I did and forget to use the foil.
  • 3
    In a medium size bowl add the chocolate chips and butter, and microwave for 1 1/2 to 2 minutes, then stir with spoon, and make sure all the chips melts. If not return to microwave for 30 second intervals and stir till chips are melted.
  • 4
    Add the sugar to the chocolate, and beat till blended.
  • 5
    Add the eggs one at a time and beat well after each has been added. Please note although only 2 eggs are shown I did use 3.
  • 6
    Then add the vanilla Bean Paste & Rum, and beat till blended.
  • 7
    Add flour salt & baking powder to a small bowl then stir to blend. Then gradually add the flour to the chocolate mixture, and beat well after each addition.
  • 8
    Add the chopped nuts, & stir to blend. Pour batter into prepared 9 X 13 pan and bake in preheated 350 degree oven for 30 to 35 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Do not over bake. Cool completely, then cut into squares about 1 1/2 inches wide to use in the stuffed cookies.
  • 9
    FOR THE STEPS TO MAKING THE COOKIES & putting them together PLEASE SEE THE RECIPE. Because this is a time consuming recipe,& I WANTED YOU TO SEE THE STEPS I discovered, I could not add all of the Step By Step instructions for the cookies to this one recipe.
  • 10
    THIS IS THE SIZE OF THE BROWNIES I USED TO STUFF THE COOKIES. I had some extra brownies left over, because the cookie recipe only made 12 cookies. If you want to cut your brownies smaller and use less cookie dough for each cookie, you will get more cookies. Please see the recipe Steps to making Rose Mary's Rum Brownie Stuffed Chocolate Chip Cookies.
  • 11
    I will add the link for the STEPS ONCE I HAVE POSTED THE RECIPE. Here is the link for part 2 of this recipe: