Stuffed Brownie Cookies
These Stuffed Brownie Cookies combine everything you love about fudgy brownies and bakery-style cookies in one irresistible dessert. With crisp edges, soft brownie centers, and a surprise filling hidden inside, every bite is rich, gooey, and packed with chocolate flavor.
Fill them with cream cheese, caramel, Nutella, or your favorite chocolate spread to create a bakery-worthy cookie that’s perfect for holidays, cookie exchanges, or whenever you’re craving an over-the-top chocolate treat.
I’ve always been a fan of brownie cookies, but everything changed after I found cream cheese stuffed cookies at a local bakery. They were rich, fudgy, and had the most incredible surprise hidden inside. I knew I had to come home and recreate them.
It wasn’t perfect the first time. My first batch had too much filling, the second didn’t have enough, and another spread far more than I expected. After a few more tries, I finally found the right balance between the brownie dough and the filling. Now these stuffed brownie cookies are one of my family’s most requested chocolate treats because everyone gets excited to discover what’s hidden inside.
Why You’ll Love These Stuffed Brownie Cookies
- Fudgy like a brownie. Soft centers with crisp, chewy edges.
- Surprise filling inside. Fill them with cream cheese, caramel, Nutella, or your favorite spread.
- Bakery-style cookies at home.
- Easy to customize. Try peanut butter, cookie butter, or marshmallow fluff.
- Perfect for chocolate lovers.
Ingredients and Substitutes
- Butter – Adds richness and keeps the cookies soft.
- Semi-sweet chocolate – The base of the brownie flavor. Dark or milk chocolate both work.
- Brown sugar – Adds moisture and a chewy texture.
- Eggs – Give the cookies structure and richness.
- Vanilla extract – Enhances the chocolate flavor.
- All-purpose flour – Gives the cookies structure.
- Cocoa powder – Deepens the chocolate flavor.
- Baking powder – Helps create a soft texture.
- Fillings – Cream cheese, caramel, Nutella, peanut butter, cookie butter, or marshmallow fluff all work well.
Step-by-step: Stuffed Brownie Cookies
- Melt – In a heatproof bowl, melt the butter and chopped chocolate together. You can do this over a double boiler or in the microwave in short bursts, stirring in between until smooth. Let it cool slightly.
- Dry ingredients – In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Wet ingredients – In another bowl, whip the eggs and brown sugar together until light and fluffy. Gradually pour the melted chocolate and butter mixture into the whipped eggs and sugar, stirring continuously. Next, add the vanilla extract and mix well.
- Chill – Gradually add the dry and wet ingredients, stirring until combined. Do not overmix. Then, cover the dough and chill it in the refrigerator until it’s firm enough to handle, usually about 1-2 hours.
- Oven – Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop – Once the dough is chilled, use a cookie scoop to portion out dough balls onto the prepared baking sheets, leaving some space between each one.
- Stuff/fill – Using your thumb or the back of a spoon, make an indentation in the center of each dough ball to create a hollow. Fill each hollow with a small amount of cream cheese, a caramel square, or Nutella.
- Cover – Then, take another portion of dough and flatten it slightly in your hand. Place it over the filling and seal the edges with the bottom dough, covering the filling completely.
- Bake the stuffed cookies in the oven for 10-12 minutes or until the edges are set but the centers are still slightly soft.
- Cool – Remove the baking sheet from the oven and allow the cookies to cool on the pans for a few minutes before transferring them to a wire rack to cool completely.
Stuffed Brownie Cookies
Indulgent, decadent, and utterly irresistible – that's the promise of these stuffed brownie cookies. Imagine sinking your teeth into a soft and chewy brownie exterior, only to discover a gooey surprise waiting inside. Creamy cream cheese, luscious caramel, velvety Nutella – are just a few of the delectable fillings that elevate these cookies to a new level of deliciousness.
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Ingredients
- 1 cup (227 g) Unsalted butter
- 8 oz (226 g) Semi-sweet chocolate chopped
- 1 cup (220 g) Brown sugar packed
- 2 large Eggs
- 1 tsp Vanilla extract
- 2 cups (250 g) All-purpose flour
- ¼ cup (20 g) Unsweetened cocoa powder
- 1 tsp Baking powder
- ½ tsp Salt
- 4 oz (113 g) Cream cheese Frozen cut into 1/2 inch pieces
- 6 ½ inch Caramel squares
- ⅓ cup (100 g) Nutella 1 tbsp in each each cookie
Method
- Melt – In a heatproof bowl, melt the butter and chopped chocolate together. You can do this over a double boiler or in the microwave in short bursts, stirring in between until smooth. Let it cool slightly.1 cup Unsalted butter, 8 oz Semi-sweet chocolate
- Dry ingredients – In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.2 cups All-purpose flour, 1/4 cup Unsweetened cocoa powder, 1 tsp Baking powder, 1/2 tsp Salt
- Wet ingredients – In another bowl, whip the eggs and brown sugar together until light and fluffy. Gradually pour the melted chocolate and butter mixture into the whipped eggs and sugar, stirring continuously. Add the vanilla extract and mix well.1 cup Brown sugar, 2 large Eggs, 1 tsp Vanilla extract
- Chill – Gradually add the dry and wet ingredients, stirring until combined. Do not overmix. Cover the dough and chill it in the refrigerator until it's firm enough to handle, usually about 1-2 hours.
- Oven – Preheat your oven to 350°F /175°C/ Gas mark 4. Line baking sheets with parchment paper or silicone baking mats.
- Scoop – Once the dough is chilled, use a cookie scoop to portion out dough balls onto the prepared baking sheets, leaving some space between each one.
- Stuff/fill – Using your thumb or the back of a spoon, make an indentation in the center of each dough ball to create a hollow. Fill each hollow with a small amount of cream cheese, a caramel square, or Nutella.4 oz Cream cheese, 6 ½ inch Caramel squares, ⅓ cup Nutella
- Cover – Take another portion of dough and flatten it slightly in your hand. Place it over the filling and seal the edges with the bottom dough, covering the filling completely.
- Bake the stuffed cookies in the oven for 10-12 minutes or until the edges are set but the centers are still slightly soft.
- Cool – Remove the baking sheets from the oven and allow the cookies to cool on the pans for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Nutella, caramel, peanut butter, cookie butter, and marshmallow fluff all make delicious fillings.
- Store in an airtight container for up to 4 days.
- Freeze the unbaked stuffed cookie dough for up to 2 months.
- Warm leftover cookies for 10–15 seconds in the microwave for a gooey center.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the Best Stuffed Brownie Cookies
- Chill the dough before stuffing the cookies.
- Freeze cream cheese cubes before using them as a filling.
- Seal the dough completely to keep the filling from leaking.
- Don’t overbake—the centers should still look slightly soft.
- Let the cookies cool for a few minutes before serving so the filling can set slightly.
more chocolate cookies
- Chocolate Thumbprint Cookies Recipe
- Gooey Brownie Cookies
- Chocolate Heart Cookies with Ganache
- Chocolate Linzer Cookies
- Chocolate Shortbread Cookies
Frequently asked questions
Yes, you can freeze stuffed brownies. Once they have cooled completely, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. Thaw them at room temperature before serving, or reheat them in the microwave for a few seconds.
Ensuring a good seal around the edges of the stuffed brownies is key to preventing the filling from leaking out during baking. Press the edges of the dough together firmly, or use a fork to crimp the edges to seal them securely.
Yes, you can make stuffed brownies ahead of time. Prepare the dough and fillings as directed. Then, assemble the stuffed brownies and refrigerate them until ready to bake. You can also bake the brownies in advance and store them in an airtight container at room temperature for up to several days.
You can get creative with the fillings for stuffed brownies. Some other delicious options include peanut butter, marshmallows, chopped nuts (such as pecans or almonds), fruit preserves, coconut macaroon mixture, candy pieces (such as peanut butter cups or chocolate chunks), and cookie butter.
Stuffed brownies are done baking when the edges are set and slightly firm to the touch, but the centers are still soft and slightly gooey. You can also insert a toothpick into the center of a brownie—if it comes out with a few moist crumbs attached (but not wet batter), the brownies are done.
Yes, you can make gluten-free stuffed brownies by using a gluten-free flour blend instead of all-purpose flour. You can use dairy-free butter or margarine, dairy-free cream cheese alternatives, and dairy-free chocolate chips or spreads for dairy-free options.
more chocolate treats
- Nutella Puff Pastries – Just 2 ingredients
- Recipe for Pecan Pie Brownies
- Rich Dark Nutella Buttercream Frosting
- Indulge in Rich and Fudgy Dark Chocolate Brownies
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The Stuffed Brownie Cookies were a hit! Rich, gooey, and perfectly chocolatey. The recipe was easy to follow, and the results were amazing. A great treat for any chocolate lover. Thank you!
These brownie cookies might be my new favorite dessert! And all the other ways to serve them – milkshakes, sundaes, etc. I am so excited to try each one!
I can’t decide if I love the outside of the cookies or the creamy center better, but together they are a winning combo!
Drooling over these cookies. So delicious. Thanks for sharing.
Oh gosh these brownie cookies were delicious! Perfect texture and flavour – thank you!