Brownie Stuffed New Year’s Cookies
Brownie-stuffed cookies have long been one of our favorite desserts to make, bake, and share, and for good reason! The combination of soft, chewy cookie with a rich, fudgy brownie core never disappoints. We have played around with this idea in a few different ways over the years (one version even landing on the cover of our cookbook!), and this New Years inspired recipe leans into that element of surprise. With a light color cookie on the outside and a dark, fudgy brownie center hidden within, these cookies feel perfectly suited for ringing in the New Year!
Why These Cookies Are Perfect for New Year’s
A little secret behind these brownie-stuffed cookies is they were born out of a search for the perfect New Years desserts. When you start looking up New Years focused treats, the options can feel surprisingly limited, but these cookies felt like a fun and unexpected solution. On the outside, they look like a simple, classic cookie, but one bite reveals a rich, fudgy brownie center hidden inside. That contrast makes them feel especially fitting for the New Year!
If you are a brownie lover just like us, these cookies are especially for you! Brownies, specifically classic extra fudge ones, have always been our favorites, so the brownie center in these was a must. It had to be rich, chocolatey, and melt-in-your-mouth fudgy, just like the brownies we love. Wrapping that brownie core in a soft, chewy cookie felt like the best of both worlds and a dessert we knew we would keep coming back to!
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.
Check Out Our Other New Year’s Recipes!
Try Oreo Frosted Brownies!
Try New Year’s Chocolate Blossom Cookies
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are chewy, fudgy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for brownie stuffed cookie success. I always recommend measuring everything out ahead of time!
Brownie Stuffed New Year’s Cookies
Ingredients
- 1 cup butter salted or unsalted
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/2 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup sprinkles
- 1/2 cup white chocolate
- 1/4 cup salted butter
- 1/2 cup granulated sugar
- 6 Oreos
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/2 cup All-purpose flour
- 2 tbsp milk
- 1/3 cup granulated sugar
- 2 tbsp new years sprinkles
Method
- Preheat your oven to 350°F (convection) and line a baking sheet with parchment paper.
- In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until pale and off-white. Mix in the vanilla extract.
- Add the all-purpose flour to a heat-safe bowl and microwave for 60 seconds to heat-treat it.
- Stir the heat-treated flour, cocoa powder, and crushed Oreos into the butter mixture until a thick brownie-style dough forms. If you prefer a softer filling, mix in 1–2 tablespoons of milk.
- Set brownie batter aside.
- In a clean bowl, beat the room-temperature butter and granulated sugar for 1–2 minutes, until light and off-white.
- Mix in the egg and vanilla extract until fully combined.
- Add the all-purpose flour, baking soda, baking powder, sprinkles, and white chocolate. Gently fold or mix on low speed just until a soft cookie dough forms.
- Scoop ⅓ cup of cookie dough, flatten it in your palm, and place 1–2 tablespoons of brownie batter in the center.
- Wrap the cookie dough around the filling and roll into a ball, sealing completely.
- In a small bowl, mix together the granulated sugar and sprinkles. Roll each cookie dough ball in the mixture until fully coated.
- Place cookie dough balls onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12–13 minutes, until the edges are set and the centers are just soft.
- Immediately after baking, use a round bowl, cup, or cookie cutter to gently swirl around each cookie for clean, circular edges.
- Let cookies cool on the baking sheet for about 10 minutes before removing.
- Enjoy warm for the ultimate gooey center, or store in a chilled environment for up to 8 days.
