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.