Fudgy Brownie Cookies Stuffed Cookie Dough (Printable)
Rich, fudgy brownie cookies stuffed with creamy eggless cookie dough centers for the ultimate chocolate indulgence.
# What You'll Need:
→ Cookie Dough Filling
01 - 4 tablespoons unsalted butter, softened
02 - 1/4 cup light brown sugar, packed
03 - 1 tablespoon whole milk
04 - 1/2 teaspoon pure vanilla extract
05 - 2/3 cup all-purpose flour, heat-treated
06 - 1/2 cup mini semi-sweet chocolate chips
07 - 1/8 teaspoon salt
→ Brownie Cookie Dough
08 - 1/2 cup unsalted butter
09 - 4 ounces dark chocolate (70%), chopped
10 - 1/2 cup granulated sugar
11 - 1/3 cup light brown sugar, packed
12 - 2 large eggs
13 - 1 teaspoon pure vanilla extract
14 - 1 cup all-purpose flour
15 - 1/4 cup unsweetened cocoa powder
16 - 1/2 teaspoon baking powder
17 - 1/4 teaspoon salt
# Directions:
01 - In a small bowl, cream the softened butter and brown sugar until light and fluffy, approximately 2 minutes. Whisk in the milk and vanilla extract until smooth. Fold in the heat-treated flour and salt until fully incorporated, then gently mix in the mini chocolate chips. Portion into 12 equal balls, about 2 teaspoons each. Arrange on a parchment-lined plate and refrigerate until firm, about 20 minutes.
02 - Combine butter and chopped dark chocolate in a heatproof bowl. Microwave in 30-second intervals, stirring between each burst, until completely smooth. Alternatively, melt over a double boiler, stirring constantly. Allow the mixture to cool for 5 minutes to prevent scrambling the eggs.
03 - In a large mixing bowl, whisk together granulated sugar, brown sugar, and eggs on medium speed for 2 minutes until pale and creamy. Add vanilla extract and the cooled chocolate mixture. Beat on low speed until fully combined and smooth.
04 - In a separate medium bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding with a spatula just until a thick, fudgy dough forms. Do not overmix. Refrigerate the dough for 15 minutes to firm slightly for easier handling.
05 - Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside until ready to bake.
06 - Scoop approximately 2 tablespoons of chilled brownie cookie dough per cookie. Flatten each portion between your palms into a disc shape. Place one frozen cookie dough ball in the center and carefully wrap the brownie dough around it, sealing completely to encase the filling. Repeat with remaining dough and filling.
07 - Arrange the stuffed cookies on prepared baking sheets, spacing 3 inches apart to allow for spreading. Bake for 10 to 12 minutes, until the tops appear set with characteristic crackling across the surface. The centers should still feel slightly soft when touched lightly. Avoid overbaking to maintain the fudgy texture.
08 - Let the cookies rest on the baking sheets for 10 minutes to set. Carefully transfer to a wire cooling rack and allow to cool completely, about 30 minutes, before serving. The centers will firm as they cool.
# Helpful Tips:
01 -
- That moment you bite through the crackly brownie shell into the soft cookie dough center is pure magic
- These look like you spent hours in the bakery but they're actually surprisingly straightforward to pull together
- The combination of fudgy brownie and creamy cookie dough hits every chocolate craving at once
02 -
- Heat treating flour takes one minute in the microwave but it's absolutely essential for safe raw dough consumption
- The chilling steps might feel tedious but they're what prevent your cookie dough balls from melting into the brownie batter while baking
- These cookies continue cooking on the hot baking sheet, so pulling them out when they look slightly underdone is actually the right move
03 -
- Add a pinch of espresso powder to the brownie dough to intensify the chocolate flavor without making them taste like coffee
- Freeze the assembled cookies before baking and you can bake straight from frozen, just add 2 minutes to the baking time