Fudgy Brownie Cookies Stuffed Cookie Dough (Print View)
Fudgy brownie cookies with creamy eggless cookie dough centers for double chocolate indulgence.
# Ingredient List:
→ 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 vanilla extract
05 - 2/3 cup all-purpose flour, heat-treated
06 - 1/3 cup mini semi-sweet chocolate chips
07 - Pinch of salt
→ Brownie Cookie Dough
08 - 1/2 cup unsalted butter
09 - 5 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 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 Make:
01 - Cream softened butter and brown sugar in a small bowl until light and fluffy, approximately 2 minutes. Whisk in milk and vanilla extract until smooth. Fold in heat-treated flour and salt until fully incorporated. Gently stir in mini chocolate chips. Portion into 12 equal balls, about 2 teaspoons each. Arrange on parchment-lined plate and refrigerate until firm, at least 20 minutes.
02 - Combine butter and chopped dark chocolate in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and melted. Alternatively, melt over a double boiler, stirring constantly. Allow mixture to cool for 5 minutes before proceeding.
03 - Beat granulated sugar, brown sugar, and eggs in a large mixing bowl for 2 minutes until pale and creamy. Incorporate vanilla extract. Gradually pour in melted chocolate mixture, whisking continuously until fully combined and glossy.
04 - Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add dry ingredients to wet mixture, folding gently until thick, fudgy dough forms. Refrigerate dough for 10-15 minutes to firm slightly for easier handling.
05 - Preheat oven to 350°F. Line two large baking sheets with parchment paper.
06 - Scoop approximately 2 tablespoons of brownie dough per cookie. Flatten dough in palm of hand to create a disc. Place one chilled cookie dough ball in center. Gently wrap brownie dough around filling, sealing edges completely to encase. Repeat with remaining dough and filling.
07 - Arrange cookies on prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until tops are set with characteristic crackled appearance. Centers should still appear slightly soft. Avoid overbaking to maintain fudgy texture.
08 - Let cookies rest on baking sheets for 10 minutes to set. Transfer to wire rack and cool completely before serving or storing.
# Expert Advice:
01 -
- The fudgy brownie exterior gives way to an impossibly creamy cookie dough center that feels like eating two desserts at once
- These freeze beautifully and taste even better when you warm them up for 10 seconds in the microwave
02 -
- Heat-treating flour takes less than 2 minutes and makes the cookie dough center completely safe to eat
- The brownie dough firms up during chilling, which prevents the cookie dough balls from melting while you work
03 -
- Scoop the brownie dough with a cookie scoop for uniform portions that bake evenly
- Work quickly when wrapping the cookie dough balls to prevent them from softening in your hands