Brownie Stuffed Strawberry Cookies
Brownie-stuffed cookies have long been one of our favorite desserts to make, bake, and share, and for good reason! The irresistible combination of a soft, chewy cookie wrapped around a rich, fudgy brownie center never fails to impress. 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 Valentines Day inspired twist might just be our favorite yet. With a pretty pink strawberry cookie on the outside and a dark, decadent brownie hidden inside, these cookies are sweet, surprising, and absolutely perfect for sharing the love!
Why These Cookies Are Perfect for Valentines
A little secret behind these brownie-stuffed cookies is that they were born out of our love for the classic chocolate covered strawberry combo. When dreaming up the perfect Valentines Day dessert, we kept coming back to that timeless pairing, and these cookies felt like a fun, unexpected way to bring it to life. On the outside, they look like a soft, sweet strawberry cookie, but one bite reveals a rich, fudgy brownie center hidden inside. That contrast of fruity and chocolatey makes them feel extra special, and absolutely perfect for Valentines Day!
Another little win? My sister, who famously does not love strawberry desserts, was completely on board with these cookies. Something about that rich, fudgy brownie core makes everything better, and even she couldn’t resist! The chocolate center balances the strawberry flavor perfectly, turning this into a cookie that wins over even the biggest skeptics. If that’s not a sign this recipe is a must try, I don’t know what is!
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 chewy, fudgy, and perfect for Valentines!
Once you have all of the ingredients ready to go, you’re officially set up for brownie stuffed strawberry cookie success. I always recommend measuring everything out ahead of time!
Brownie Stuffed Strawberry Cookies
Ingredients
- 1 cup salted butter
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tsp strawberry extract
- 1 tsp pink food coloring
- 2 1/2 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate chips
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/3 cup cocoa powder
- 1/2 cup All-Purpose flour
Method
- Preheat your oven to convection 350°F.
- In a bowl, beat the butter and granulated sugar until smooth. Mix in vanilla extract and milk. Add the flour and cocoa powder, folding until a thick brownie batter forms. Set aside.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar until light and off-white, about 1–2 minutes.
- Mix in the egg, strawberry extract, and pink food coloring until fully combined. Add the flour, baking soda, and baking powder, mixing just until a dough forms.
- Fold in the semi-sweet chocolate chips.
- Scoop ⅓ cup of cookie dough and flatten it in your palm.
- Place 1–2 tablespoons of brownie batter filling in the center, then fold the cookie dough around the filling to seal it completely.
- Mix granulated sugar and sprinkles in a small bowl and roll each dough ball in the mixture.
- Place the cookie dough balls on a parchment-lined baking sheet, leaving space between each.
- Bake for 12–13 minutes, until the edges are set and the centers remain soft.
- For perfectly round cookies, use a circular cup or cookie cutter to gently swirl around each cookie immediately after baking.
- Let cookies cool on the tray for 10 minutes before transferring.
- Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.
