Cookie Dough Stuffed Brownie Cookies
Cookie Dough Stuffed Brownie Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 14 cookies
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Measurements:
(Recipe in grams below!)
Brownie Cookie Dough
1 cup salted butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
2 tsp vanilla extract
1 tbsp molasses
3/4 cup cocoa powder
2 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
Cookie Dough Filling
1/2 cup salted butter
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 & 1/3 cup All-Purpose Flour
1/2 cup chocolate chips
(flakey sea salt on top!)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Brownie Cookie Dough
226 grams butter
150 grams brown sugar
100 grams granulated sugar
1 egg
6 grams vanilla extract
16 grams molasses
80 grams cocoa powder
250 grams All-Purpose Flour
4 grams baking soda
2 grams baking powder
Cookie Dough Filling
113 grams salted butter
100 grams granulated sugar
50 grams brown sugar
2 grams vanilla extract
160 grams All-Purpose Flour
85 grams chocolate chips
(flakey sea salt on top!)
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (3 tbsp)
medium cookie scooper (2 tbsp)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Cookie Dough Filling: Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Mix in vanilla extract until combined.
Pour flour into a heat-safe bowl and microwave for 60 seconds. Add All-Purpose flour into the mixture and fold until the dough is formed. Fold in chocolate chunks/chips. (Mix in a splash of milk if you’d prefer it to be softer.)
Step 2
Brownie Cookie Dough: Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until the mixture turns an off-white color (1-2 minutes).
Mix in egg, molasses, and vanilla extract until combined. Add cocoa powder, All-Purpose flour, baking powder, and baking soda into the mixture. Fold in dry ingredients.
Step 3
Scoop 1/3 cup of cookie dough, flatten out in palm, and add 1-2 tbsp scoop of cookie dough filling into the center. Fold brownie dough around the cookie dough ball.
Step 4
Place cookie dough balls on a parchment paper lined tray.
Step 5
Bake cookies for 12-13 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing.
Step 7
Optional: Sprinkle flakey sea salt on top!
Eat fresh or store in a chilled environment for up to 8 days!
