Fudgy Brownie Cookies Stuffed Cookie Dough (Printable)
Fudgy brownie cookies stuffed with creamy cookie dough centers for the 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 ounces dark chocolate (about 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 butter and brown sugar in small bowl until light and fluffy. Mix in milk and vanilla. Stir in heat-treated flour and salt until combined. Fold in mini chocolate chips. Scoop 12 small balls (about 2 teaspoons each), place on parchment-lined plate, and refrigerate while making brownie cookies.
02 - Melt butter and dark chocolate together in heatproof bowl using microwave in 30-second bursts or over double boiler. Stir until smooth and let cool slightly.
03 - Beat granulated sugar, brown sugar, and eggs in large mixing bowl for 2 minutes until pale and creamy. Add vanilla extract and melted chocolate mixture, mixing until combined.
04 - Whisk flour, cocoa powder, baking powder, and salt in separate bowl. Add to wet ingredients and mix until thick dough forms. Chill dough 10-15 minutes for easier handling.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Scoop about 2 tablespoons brownie cookie dough per cookie. Flatten each piece in palm. Place chilled cookie dough ball in center and wrap brownie dough around it, sealing well. Repeat for all cookies.
07 - Place cookies on prepared trays, spacing apart. Bake 10-12 minutes until tops are just set with crackles. Do not overbake for optimum fudginess.
08 - Allow cookies to cool on tray 10 minutes before transferring to rack to cool completely.
# Expert Advice:
01 -
- Theyre like eating a brownie and cookie dough simultaneously but better
- The fudgy exterior gives way to that creamy safe-to-eat center
- People will think you spent hours making something incredibly fancy
02 -
- Heat treating the flour in the microwave for about 1 minute, stirring halfway, makes it completely safe to eat raw
- The cookie dough balls must be thoroughly chilled before wrapping or theyll melt into the brownie dough and disappear
- Underbaking by a minute or two makes the difference between good and absolutely incredible
03 -
- Weighing your ingredients instead of using measuring cups gives the most consistent results every single time
- Room temperature ingredients incorporate better and prevent the melted chocolate from seizing when mixed