Fudgy Brownie Cookies Stuffed Dough (Printable version)

Rich fudgy brownie cookies enveloping a creamy eggless cookie dough center 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 (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

# Directions:

01 - Cream the butter and brown sugar in a small bowl until light and fluffy. Blend in milk and vanilla. Stir in heat-treated flour and salt until fully combined. Gently fold in mini chocolate chips. Form 12 small balls (approximately 2 teaspoons each), arrange on parchment-lined plate, and refrigerate until firm.
02 - Combine butter and chopped dark chocolate in a heatproof bowl. Melt using microwave in 30-second intervals or over double boiler, stirring until smooth. Allow mixture to cool slightly before proceeding.
03 - Beat granulated sugar, brown sugar, and eggs in a large mixing bowl for approximately 2 minutes until mixture becomes pale and creamy. Incorporate vanilla extract and melted chocolate mixture, blending until uniform.
04 - Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add dry ingredients to wet mixture, stirring until thick dough forms. Refrigerate dough for 10-15 minutes for easier handling.
05 - Set oven to 350°F. Line two baking sheets with parchment paper and set aside.
06 - Portion approximately 2 tablespoons of brownie dough per cookie. Flatten each portion in palm. Place one chilled cookie dough ball in center and enclose completely with brownie dough, pinching edges to seal. Repeat for remaining cookies.
07 - Arrange cookies on prepared trays, leaving space between each. Bake for 10-12 minutes until surfaces are set with characteristic crackle pattern. Avoid overbaking to maintain fudgy interior texture.
08 - Let cookies rest on baking sheets for 10 minutes to firm. Transfer to cooling rack and allow to cool completely before serving.

# Expert Tips:

01 -
  • You get that raw cookie dough experience without worrying about raw eggs in the center
  • The brownie exterior stays fudgy for days unlike regular cookies that harden up
  • These look impressive but come together in under an hour
02 -
  • The flour must be heat-treated or the cookie dough center won't be safe to eat
  • Chilling the brownie dough is non-negotiable or it will be too sticky to work with
  • These cookies continue cooking on the hot pan so pull them out when they still look slightly underdone
03 -
  • Use a cookie scoop for uniform portions so they all bake at the same rate
  • Let your eggs come to room temperature before whisking them with the sugar

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