Cookie Dough Stuffed Brownie Cookies
These cookie dough stuffed brownie cookies are the ultimate mashup for anyone who can’t choose between brownies, cookies, or cookie dough. Fudgy brownie cookies wrapped around a soft, sweet cookie dough center, creating a treat that is gooey on the inside and perfectly chocolatey on the outside. If you’ve been here a while you know my sister and I both love fudgy brownies, but also cookie dough, so these ended up being our ultimate creation, combining our favorite desserts into one irresistible treat. They look impressive but are surprisingly simple to make, and if you love deep chocolate flavor and snaking bites of cookie dough, these cookies are about to become a new go to!
Inspired by a Favorite
These cookie dough stuffed brownie cookies were also inspired by one of our favorite recipes from our new cookbook, the brownie-stuffed chocolate chip cookies. Think of this as the flipped version, instead of cookie stuffed with brownie, it’s a fudgy brownie cookie hiding a sweet cookie dough center. Combining that idea with our love for brownies and cookie dough, we ended up with a treat that’s familiar yet completely new, and just as fun and delicious!
These cookie dough stuffed brownie cookies are basically everyone’s favorite desserts rolled into one. Rich, fudgy brownies on the outside hide a sweet, gooey cookie dough center that is the perfect surprise with every bite. They are fun to make, look impressive, and are guaranteed to wow friends and family, because who doesn’t love a decadent chocolatey treat with a hidden cookie dough filling?
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are rich, fudgy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for cookie dough stuffed brownie cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Cookie Dough Stuffed Brownie Cookies
Ingredients
- 1 cup salted butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 tbsp molasses
- 3/4 cup cocoa powder
- 2 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 1/3 cup All-Purpose Flour
- 1/2 cup chocolate chips
- flakey sea salt
Method
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar until light and off-white in color, about 1–2 minutes. Mix in the vanilla extract until combined.
- Place the all-purpose flour in a heat-safe bowl and microwave for 60 seconds to heat-treat it. Add the flour to the butter mixture and fold until a dough forms. Fold in the chocolate chunks or chips.
- Tip: Mix in a small splash of milk if you prefer a softer filling. Set aside.
- Preheat the oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar until light and off-white, about 1–2 minutes.
- Add the egg, molasses, and vanilla extract, mixing until combined. Add the cocoa powder, all-purpose flour, baking powder, and baking soda, then gently fold until no dry spots remain.
- Scoop ⅓ cup of brownie cookie dough and flatten it in the palm of your hand. Place 1–2 tablespoons of the cookie dough filling in the center, then fold the brownie dough around the filling, sealing completely.
- Place the filled cookie dough balls onto the prepared baking sheet, spacing evenly apart.
- Bake for 12–13 minutes, until the edges are set and the centers look slightly underbaked.
- For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after removing them from the oven.
- Let the cookies rest on the baking sheet for about 10 minutes before transferring.
- Optional: Sprinkle with flaky sea salt while warm.
- Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.
Nutrition
Private Notes
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