Fudgy Brownie Cookies Stuffed Cookie Dough (Printable)

Rich fudgy brownie cookies stuffed with creamy eggless cookie dough centers. A decadent chocolate dessert ready in 42 minutes.

# What You’ll Need:

→ 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 - 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 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 salt

# How-to Steps:

01 - In a small bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. Mix in the milk and vanilla extract until smooth. Stir in the heat-treated flour and salt until just combined, then fold in the mini chocolate chips. Scoop 12 small balls (approximately 2 teaspoons each), place them on a parchment-lined plate, and refrigerate while preparing the brownie cookie dough.
02 - In a heatproof bowl, combine the butter and chopped dark chocolate. Melt together in the microwave in 30-second bursts, stirring between each interval, or over a double boiler. Stir until completely smooth and let cool slightly for 5 minutes.
03 - In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs using a hand mixer for about 2 minutes until pale and creamy. Add the vanilla extract and the cooled melted chocolate mixture, mixing until fully incorporated.
04 - In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well blended. Add the dry ingredients to the wet mixture and fold together until a thick, fudgy dough forms. Refrigerate the 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 and set aside.
06 - Scoop approximately 2 tablespoons of brownie cookie dough per cookie. Flatten each portion in the palm of your hand into a disc. Place one chilled cookie dough ball in the center and carefully wrap the brownie dough around it, pinching the seams to seal completely. Repeat for all 12 cookies.
07 - Arrange the stuffed cookies on the prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until the tops are just set with a crackled appearance. The centers should still be slightly soft—do not overbake for optimal fudgy texture.
08 - Allow the cookies to cool on the baking sheets for 10 minutes to set. Transfer to a wire rack and let cool completely before serving, about 20 additional minutes.

# Expert Advice:

01 -
  • You get that heavenly raw cookie dough experience without any worries
  • The crackly tops and fudgy centers are basically magic
  • They look impressive but come together faster than you would think
02 -
  • The cookie dough balls must be well chilled or they will melt into the brownie dough while baking
  • Removing cookies from the oven too early is better than too late
  • These actually taste better on day two when the flavors have had time to mingle
03 -
  • Use a cookie scoop for uniform portions that bake evenly
  • Rotate the baking sheet halfway through for consistent results

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