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Brownie Stuffed Chocolate Cookies

These indulgent Brownie Stuffed Chocolate Cookies feature a rich, fudgy brownie center encased in a soft chocolate cookie dough. With two chocolate desserts combined into one irresistible treat, these cookies offer the perfect balance of chewy edges and gooey centers that will satisfy even the most intense chocolate cravings.

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Brownie Stuffed Chocolate Cookies - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Brownie Perfection:
Master the slightly underbaked brownie center for the ideal fudgy texture contrast.
Cookie Encasement:
Perfect the technique of fully sealing brownie pieces within cookie dough to prevent leakage.
Temperature Control:
Monitor chilling times carefully to maintain workable dough consistency throughout assembly.
Baking Precision:
Time the baking process precisely to achieve crisp edges while preserving soft centers.
Brownie Stuffed Chocolate Cookies - secondary view

How to Make Brownie Stuffed Chocolate Cookies

Brownie Perfection
Master the slightly underbaked brownie center for the ideal fudgy texture contrast.
Cookie Encasement
Perfect the technique of fully sealing brownie pieces within cookie dough to prevent leakage.
Temperature Control
Monitor chilling times carefully to maintain workable dough consistency throughout assembly.
Baking Precision
Time the baking process precisely to achieve crisp edges while preserving soft centers.
Baking Tips
For best results, chill both the brownie squares and cookie dough before assembling.
If the cookie dough becomes too soft while working, return it to the refrigerator for 10 minutes.
The brownies should be slightly underbaked to maintain a fudgy texture within the cookies.
Use a cookie scoop for consistent cookie dough portions and even baking.
These cookies are large - if you prefer smaller portions, make the brownie layer thinner and cut into smaller pieces.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
For a less sweet version, use dark chocolate chips instead of semi-sweet.
Brownie Stuffed Chocolate Cookies - tertiary view

Brownie Stuffed Chocolate Cookies

These indulgent Brownie Stuffed Chocolate Cookies feature a rich, fudgy brownie center encased in a soft chocolate cookie dough. With two chocolate desserts combined into one irresistible treat, these cookies offer the perfect balance of chewy edges and gooey centers that will satisfy even the most intense chocolate cravings.

Italian Cream Stuffed Cannoncini
Prep Time
45 Minutes
Cook Time
12 Minutes
Total Time
2H27 Minutes
Chef
JUE
Category
Dessert, Cookies
Difficulty
Intermediate
Cuisine
American, Baked Goods
Yield
16 large cookies
Dietary
Vegetarian
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Ingredients

Custard Cream
01
For the brownie filling:
02
1/2 cup unsalted butter
03
3/4 cup granulated sugar
04
2 large eggs
05
1 teaspoon vanilla extract
06
1/2 cup all-purpose flour
07
1/3 cup unsweetened cocoa powder
08
1/4 teaspoon salt
09
1/2 cup semi-sweet chocolate chips
10
For the chocolate cookie dough:
11
1 cup unsalted butter, softened
12
1 cup granulated sugar
13
1 cup packed brown sugar
14
2 large eggs
15
2 teaspoons vanilla extract
16
2 1/2 cups all-purpose flour
17
3/4 cup unsweetened cocoa powder
18
1 teaspoon baking soda
19
1/2 teaspoon salt
20
1 cup semi-sweet chocolate chips, plus extra for topping
21
Optional for topping:
22
Flaky sea salt
23
1/4 cup powdered sugar for dusting

Instructions

01
Start by making the brownie filling: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02
In a medium microwave-safe bowl, melt the butter. Add sugar and whisk until well combined.
03
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
04
In a separate bowl, whisk together flour, cocoa powder, and salt. Add to the wet ingredients and stir just until combined.
05
Fold in the chocolate chips. Pour batter into the prepared pan and spread evenly.
06
Bake for 20-25 minutes until a toothpick inserted comes out with a few moist crumbs. Do not overbake as you want the brownies slightly underdone.
07
Cool completely in the pan, then refrigerate for at least 30 minutes until firm enough to cut.
08
Once chilled, cut into 16 equal squares. Place back in the refrigerator while making the cookie dough.
09
For the chocolate cookie dough: In a large bowl, beat softened butter and both sugars until light and fluffy, about 2-3 minutes.
10
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
11
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
12
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
13
Fold in the chocolate chips. Chill the dough for 15-20 minutes to make it easier to handle.
14
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
15
To assemble: Scoop about 2 tablespoons of cookie dough and flatten into a disc. Place a brownie square in the center.
16
Top with another 2 tablespoons of flattened cookie dough. Seal the edges by pinching the dough together around the brownie, completely enclosing it.
17
Roll into a ball and place on the prepared baking sheet, leaving 2-3 inches between cookies as they will spread.
18
Press a few extra chocolate chips on top of each cookie dough ball if desired.
19
Bake for 10-12 minutes until edges are set but centers still appear slightly soft.
20
Remove from oven and sprinkle with flaky sea salt if using. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
21
Optional: Once cooled, dust lightly with powdered sugar for a decorative finish.