Short Description

A decadent hybrid dessert that combines the fudgy richness of brownies with the delightful bite of cookies. These brownie-stuffed cookies feature a gooey brownie center encased in a soft, chewy cookie shell—perfect for those craving double the chocolate indulgence.

Why You’ll Love This Recipe

Combines two beloved treats in one irresistible creation
Offers contrasting textures: fudgy interior and tender exterior
Ideal for chocolate lovers seeking something unique and indulgent
Great for sharing at gatherings or enjoying as a cozy treat at home

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All‑purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Unsalted butter
Granulated sugar
Brown sugar
Large eggs
Vanilla extract
Semi‑sweet chocolate chips or chunks

Directions

Prepare the brownie dough: In a bowl, combine melted butter, sugars, eggs, and vanilla until smooth. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold the dry mix into the wet ingredients, then stir in chocolate chips.
Refrigerate the brownie dough for at least 30 minutes to firm up.
Prepare the cookie dough: Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla, then add flour, baking soda, and salt. Stir in additional chocolate chips if desired.
Portion the brownie dough into small balls (about 1 Tbsp each) and set aside. Portion the cookie dough into larger balls (about 2 Tbsp each).
Flatten each cookie dough ball, place one brownie dough ball in the center, and wrap the cookie dough around it, sealing the edges completely.
Place the stuffed cookies on a parchment‑lined baking sheet, spacing them about 2 inches apart.
Bake at 350 °F (175 °C) for 12–14 minutes, or until the edges are set and the tops look slightly cracked but still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Servings and Timing

Servings: Approximately 24 cookies (yields may vary based on portion size)
Prep Time: 20 minutes for mixing plus 30 minutes chilling
Bake Time: 12–14 minutes per batch
Total Time: Approximately 1 hour (including chilling and baking time)

Variations

Nutty Boost: Stir in chopped walnuts or pecans into the brownie dough for added crunch.
Blondie Twist: Replace cocoa powder in the brownie dough with additional flour and brown sugar to make blondie-stuffed cookies.
White Chocolate Delight: Use white chocolate chips in the cookie dough for a sweet contrast.
Peanut Butter Fusion: Add a swirl of peanut butter into the brownie dough before wrapping it in cookie dough.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread inside the container to help maintain softness.
Freezing: Arrange baked cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container. They can be frozen for up to 3 months.
Reheating: To enjoy a warm, gooey center, heat a cookie in the microwave for 10–15 seconds or warm in a preheated 300 °F (150 °C) oven for 5 minutes.

FAQs

1. Can I use boxed brownie mix instead of homemade brownie dough?

Yes, you can substitute with boxed brownie mix according to package directions. Allow the batter to cool and firm up slightly before scooping and stuffing.

2. Do I have to chill the brownie dough before stuffing?

Chilling helps firm up the dough, making it easier to handle and preventing leakage during baking. While not mandatory, it significantly improves results.

3. Will the cookie dough fully bake with the brownie center?

Yes. The relatively small size of the brownie filling and proper baking time ensures both the cookie shell and brownie center cook through without overbaking.

4. Can I freeze the dough before baking?

Absolutely. After assembling the stuffed cookies, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

5. Can I substitute butter with oil in either dough?

Butter contributes to flavor and structure; substituting oil may yield a greasier texture. If necessary, use high-quality vegetable oil and reduce the amount slightly.

6. How do I know when cookies are done?

Cookies are done when the edges appear set and the tops show slight cracks. The centers may still look soft—that’s fine, they’ll continue to firm as they cool.

7. Can I make these gluten‑free?

Yes, substitute a 1:1 gluten‑free baking flour blend for the all‑purpose flour. Check that your cocoa powder and chocolate chips are certified gluten‑free.

8. Can I add nuts or other mix‑ins?

Certainly. Stir-ins like nuts, toffee bits, dried fruit, or candy pieces can be added to either the brownie or cookie dough for additional flavor and texture.

9. What size should I make each portion?

A tablespoon of brownie dough and two tablespoons of cookie dough create a good balance of center and shell. You can adjust sizes but baking time may vary.

10. Can I make them dairy‑free or vegan?

Yes. Use vegan butter substitutes, plant‑based milk, and egg replacements (e.g., flax or chia eggs) for a dairy‑free/vegan version. Be sure all mix‑ins are vegan-friendly.

Conclusion

These brownie-stuffed cookies offer a luxurious twist on classic bakery treats by marrying a soft cookie exterior with a velvety brownie core. With easy variations, clear storage tips, and thorough FAQs, this recipe is approachable yet indulgent—ideal for sharing, gifting, or indulging in a self-care moment. Enjoy every rich, chocolatey bite