Description
Indulge in the ultimate cookie experience: rich, fudgy brownie cookies baked to perfection and generously stuffed with creamy, edible chocolate chip cookie dough. This recipe promises a textural masterpiece and a flavor sensation that will quickly become your new favorite treat.
Ingredients
- For the Fudgy Brownie Cookie Dough:
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed recommended)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (85g) chocolate chips (optional)
- For the Edible Cookie Dough Filling:
- 1/4 cup (30g) all-purpose flour, heat-treated
- 1/4 cup (57g) unsalted butter, softened
- 2 tbsp (25g) granulated sugar
- 2 tbsp (25g) light brown sugar, packed
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (any kind)
- Pinch of salt
- 1/4 cup (45g) mini chocolate chips
Instructions
- Prepare the Edible Cookie Dough Filling: Heat-treat flour (microwave for 1:15 or bake at 300°F for 5-7 min, then cool). Cream softened butter, granulated sugar, and brown sugar until fluffy. Stir in vanilla, then heat-treated flour and salt. Add milk gradually until dough forms. Fold in mini chocolate chips.
- Form Cookie Dough Balls: Scoop 1-tablespoon portions of cookie dough and roll into balls. Freeze for 30 minutes to firm up.
- Prepare the Fudgy Brownie Cookie Dough: Melt butter. Whisk in granulated sugar and brown sugar for 1-2 minutes until glossy. Whisk in egg and egg yolk one at a time, then vanilla. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips if using.
- Chill Both Doughs: Cover brownie dough and refrigerate for at least 1 hour (up to 24 hours). Keep cookie dough balls in the freezer.
- Stuff and Form the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 2 tablespoons of brownie dough, flatten into a disc. Place a frozen cookie dough ball in the center. Wrap brownie dough around, pinching to seal, and roll into a smooth ball.
- Bake to Perfection: Place stuffed cookies 2 inches apart on the baking sheet. Bake for 10-12 minutes until edges are set but centers are still soft.
- Cooling and Enjoying: Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
- Prep Time: 30 mins
- Cook Time: 12 mins