Fudgy Brownie Cookies Stuffed Cookie Dough (Printable)
Fudgy brownie cookies with decadent eggless cookie dough centers for chocolate lovers.
# What You 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 - 1/2 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
# How To Make It:
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 (2 teaspoons each), place on parchment-lined plate, and refrigerate.
02 - Melt butter and dark chocolate together in heatproof bowl using microwave in 30-second bursts or 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 together flour, cocoa powder, baking powder, and salt in separate bowl. Add to wet ingredients and mix until thick dough forms. Chill dough for 10-15 minutes for easier handling.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Scoop 2 tablespoons brownie cookie dough per cookie. Flatten 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 spaced 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 for 10 minutes before transferring to rack to cool completely.
# Expert Tips:
01 -
- You get the crackly, fudgy exterior of a brownie with that secret, creamy cookie dough heart that makes people do a double-take
- The texture contrast alone is worth the effort, plus they look impressive without being fussy
02 -
- The cookie dough balls must be thoroughly chilled before wrapping, otherwise they will melt into the brownie batter during baking
- Underbaking by a minute or two creates that gooey center everyone fights over
03 -
- Weigh your ingredients instead of using cups, especially for flour and chocolate, to ensure consistent results every time
- Let the melted chocolate cool for at least five minutes before adding it to the eggs to prevent scrambling