Fudgy Brownie Cookies Stuffed Cookie Dough (Printable)
Rich fudgy brownie cookies with decadent eggless cookie dough center for chocolate lovers.
# What goes in:
→ 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 - 1/3 cup mini semi-sweet chocolate chips
07 - 1/8 teaspoon sea salt
→ Brownie Cookie Dough
08 - 1/2 cup unsalted butter
09 - 5 ounces dark chocolate (70%), chopped
10 - 1/2 cup granulated white sugar
11 - 1/3 cup light brown sugar, packed
12 - 2 large eggs, room temperature
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 sea salt
# Directions:
01 - In a small mixing bowl, cream the softened butter and light brown sugar together until light and fluffy, approximately 2 minutes. Whisk in the milk and vanilla extract until fully incorporated. Gradually stir in the heat-treated flour and salt until combined. Fold in the mini chocolate chips. Using a small cookie scoop or teaspoon, portion 12 equal balls (about 2 teaspoons each). Arrange on a parchment-lined plate and refrigerate until firm, at least 30 minutes.
02 - Place the unsalted butter and chopped dark chocolate in a heatproof bowl. Microwave in 30-second intervals, stirring between each, or melt over a double boiler until completely smooth. Allow the mixture to cool for 5-10 minutes until lukewarm to prevent cooking the eggs.
03 - In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs for 2 minutes until pale, thick, and doubled in volume. Add the vanilla extract and whisk to combine. Pour in the cooled melted chocolate mixture and fold gently until uniform in color.
04 - In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a thick, fudgy dough forms. Refrigerate for 10-15 minutes to firm slightly for easier handling.
05 - Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
06 - Scoop approximately 2 tablespoons of brownie cookie dough per portion. Flatten the dough in your palm to create a disc. Place one chilled cookie dough ball in the center and carefully wrap the brownie dough around it, sealing completely so the filling is fully enclosed. Repeat for all 12 cookies.
07 - Arrange the cookies on the prepared baking sheets, leaving 2 inches of space between each. Bake for 10-12 minutes until the surfaces appear set with characteristic crackles, but the centers still feel slightly soft. Avoid overbaking to maintain fudgy texture.
08 - Let the cookies rest on the baking sheets for 10 minutes to firm. Transfer to a wire cooling rack and allow to cool completely before serving to achieve optimal texture.
# Expert Advice:
01 -
- You get the best of both worlds, fudgy brownie texture and creamy cookie dough in every single bite
- The dough stuffing stays perfectly soft while the outside develops those gorgeous crackled tops
02 -
- The cookie dough balls must be thoroughly chilled before wrapping or they will melt into the brownie dough while baking
- Let the melted chocolate cool for at least 10 minutes before adding to the eggs, otherwise you will end up with scrambled bits in your dough
03 -
- Weighing your flour instead of using measuring cups gives consistent results every time
- Chop your chocolate into evenly sized pieces so they melt uniformly in the microwave