Fudgy Brownie Cookies Stuffed Cookie Dough (Print Version)
Fudgy brownie cookies with creamy cookie dough center for ultimate chocolate indulgence.
# What You'll Need:
→ Cookie Dough Filling
01 - 1/4 cup unsalted butter, softened
02 - 1/4 cup light brown sugar, packed
03 - 1 tablespoon milk
04 - 1/2 teaspoon vanilla extract
05 - 2/3 cup all-purpose flour, heat-treated
06 - 1/3 cup mini chocolate chips
07 - Pinch of salt
→ Brownie Cookie Dough
08 - 1/2 cup unsalted butter
09 - 5 oz 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 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
# How to Cook:
01 - Cream softened butter and brown sugar in a small bowl until light and fluffy. Blend in milk and vanilla extract. Stir in heat-treated flour and salt until fully combined, then fold in mini chocolate chips. Form 12 small balls (about 2 teaspoons each), arrange on parchment-lined plate, and refrigerate until firm.
02 - Combine butter and chopped dark chocolate in a heatproof bowl. Microwave in 30-second intervals or melt over double boiler, stirring until smooth. Allow mixture to cool slightly before proceeding.
03 - Beat granulated sugar, brown sugar, and eggs in a large bowl for approximately 2 minutes until mixture becomes pale and creamy. Incorporate vanilla extract and cooled melted chocolate, mixing until thoroughly combined.
04 - Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl. Add dry mixture to wet ingredients and mix until thick, uniform dough forms. Refrigerate dough for 10-15 minutes to improve handling.
05 - Set oven to 350°F. Line two baking sheets with parchment paper and set aside.
06 - Portion approximately 2 tablespoons of brownie cookie dough per cookie. Flatten each portion in palm. Place one chilled cookie dough ball in center and enclose completely with brownie dough, sealing edges thoroughly. Repeat for remaining portions.
07 - Arrange assembled cookies on prepared baking trays with adequate spacing. Bake for 10-12 minutes until surfaces are just set with characteristic crackled appearance. Avoid overbaking to preserve fudgy texture.
08 - Let cookies rest on baking sheets for 10 minutes before transferring to wire rack. Allow to cool completely before serving.
# Expert Advice:
01 -
- You get two desserts in every single bite fudgy brownie meets creamy cookie dough in the most decadent way possible.
- The texture contrast is unbelievable crackly tops, chewy edges, and an irresistibly soft center that practically melts.
- These cookies look impressive but come together with basic pantry staples and simple techniques anyone can master.
02 -
- Heat treating the flour in the microwave for one minute with a stir halfway through makes the cookie dough center completely safe to eat raw.
- The brownie dough needs that brief chill time because warm dough will spread too much and the cookie dough balls might melt before the exterior sets.
- Sealing the dough completely around the filling prevents the cookie dough from leaking out during baking, so pinch those edges tight.
03 -
- Weighing your ingredients with a kitchen scale gives the most consistent results, especially with flour and chocolate.
- Use a cookie scoop for uniform size so all the cookies bake at the same rate and look bakery perfect.
- Let the melted chocolate cool for at least five minutes before adding it to the eggs, or you might end up with scrambled chocolate bits in your dough.