This easy versatile recipe for Brownie Cookies makes three variations of chewy, fudgy, chocolate cookies stuffed with either fudge, gouda cheese or dulce de leche! Incredibly simple and quick to make and delicious too!
One basic recipe for Brownie Cookies – 3 different stuffed chocolate cookie variations!
Christmas is only a couple of weeks away and I feel we have already eaten our way through all those precious German Christmas Cookies! Time to fill the Christmas cookie platter and cookie tins with some easy cookies that taste AMAZING and don’t take hours to make! PLUS you can make 3 varieties using just 1 cookie dough – how awesome is this!
I feel like the basic recipe for brownie cookies doesn’t need really need a lot of introduction. I mean, I could go on and on about how delicious these soft and fudgy brownie cookies are…but I’d rather leave that up to Caption Obvious. These cookies are like a brownie and a chocolate chip cookies all in one place…it really doesn’t get much better.
Oh maybe apart from the different stuffings I came up with? Shall we talk about those some more?
Stuffings for Brownie Cookies:
So I give your three stuffing/filling variations for this brownie cookies recipe:
- Chocolate Fudge Stuffed Brownie Cookies – here I added 1 tsp cinnamon and cayenne pepper to the dry mix and stuffed the scooped out cookie dough with squared of homemade chocolate fudge! Storebought works too.
- Aged Gouda Cheese Stuffed Brownie Cookies – don’t judge it until you’ve tried these babies! The saltiness of the cheese contrasts with the dense and rich brownie cookies in the most fascinating way! TRY IT!
- Dulce de Leche Brownie Cookie Sandwiches – a no-brainer! Make the brownie cookies without stuffing, reducing the baking time to 12 minutes. Let the cookies cool and sandwich them together with dulce de leche!
How to make this Brownie Cookies recipe:
Start with room temperature butter and room temperature eggs – that way your batter will not curdle! The cookie dough indeed starts out as more of a batter and firms up later in the fridge.
You start by melting some chocolate. Let it cool down and continue by chopping some more chocolate. Alternatively, use mini dark chocolate chips. Mix dry ingredients in a bowl.
Now cream butter with both kinds of sugar, add in the room temperature eggs, melted cooled down chocolate and dry ingredients. Add your chopped chocolate or chocolate chips. The batter will be pretty wet but don’t panic! Now we put it in the fridge for 30 minutes and it will firm right up.
With an ice-cream scoop, pack a tight scoop-full of the brownie cookie dough and drop it onto the parchment paper with about 2″/6 cm space in between each cookie as they will spread.
Stuff the cookies:
For Gouda-stuffed cookies, insert a small piece of fudge or aged gouda into the center and press it in slightly. Or wrap the gouda completely inside the dough.
For Fudge cookies do the same with a piece of chocolate fudge.
If making dulce de leche sandwich cookies, do not stuff them.
Bake the brownie cookies in the oven for approx 14 min. The cookies should feel soft and unset when you try to remove it from the sheet pan. Let the brownie cookies cool off slightly on the cooling rack.
For the Dulce de Leche Brownie Cookies, make sure to let them cool down completely before filling them! A heaping tsp dulce de leche per cookie sandwich sounds about right. Did I go ahead and also make a cream cheese and dulce de leche sandwich cookie just to find out this was even better? Maybe. But maybe I should keep this to myself because this will probably make you lose all self-control and you’ll end up skipping dinner that day.
How to store stuffed brownie cookies?
All of these can be stored at room temperature.
The cheese-stuffed brownie cookies are best when still warm but you can keep them in an air-tight container for a couple of days, and heat them up slightly in the microwave before eating.
For more cookie recipes, check out:
- Bacon Fat Gingersnap Cookies
- Hazelnut Sandwich Cookies
- German Poppy Seed Marzipan Cookies
- Hazelnut Meringue Cookies
★ Did you make and love this recipe for brownie cookies? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Best Recipe for Brownie Cookies - with Dulce de Leche, Fudge or Cheese
The best recipe for dark chocolate brownies cookies - fudgy, soft and intensely chocolatey! These can be spruced up with different fillings and stuffings. Make them Dulce de Leche Brownie Cookie Sandwiches, stuff them with fudge or place a melty cube of gouda in them! Sweet and Salty Decadence!
- 1 cup of all-purpose flour 125 grams
- 1/2 cup of cocoa powder 43 grams
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 stick unsalted butter 113 grams, room temperature
- 3/4 cup granulated sugar 150 grams
- 1/2 cup brown sugar 100 grams
- 2 large eggs
- 2 tsp vanilla extract
- 4 oz dark chocolate, melted 114 grams
- 3.5 oz dark chocolate, chopped into small chunks 100 grams
- 14 small chunks of aged gouda
- 14 tbsp dulce de leche
- 14 small cubes chocolate fudge homemade or store-bought
- sea salt for sprinkling
Whisk together your dry ingredients, the flour, organic cocoa powder, baking powder and sea salt together in a bowl. Set aside. Roughly chop your 4 oz of dark chocolate. In a microwave-proof bowl, heat on high a few times on a 30-second interval until melted or melt over a water bath. Set aside.
In a stand-mixer, using the paddle attachment beat the softened butter with both granulated sugar and brown sugar together on high speed. Stop the machine a couple of times and scrape the bottom and sides of the bowl, then beat again until the mixture is fluffy and pale. This will take 3 or up to 5 min.
Add the room temperature eggs, one at a time, and beat until the cookie mixture is thick and velvety, approx 3 min. Add the vanilla and cooled (!) melted dark chocolate. Again, beat until evenly mixed together.
Now, add the flour mixture, while mixing on slow-speed, stir until the chocolate batter is mixed. Scrape the bottom of the bowl once to make sure the mixture is even and there are no big flour deposits, then add the chopped dark chocolate and stir with your spatula until incorporated.
Chill the cookie dough/batter in the fridge for 30 min.Preheat the oven on 350ºF/175ºC.
Line a large baking sheet with parchment paper. Use a large ice-cream scoop to scoop a tight ball of the cookie dough, then drop it onto the parchment paper with 2″/6 cm space in between each cookie. Insert a small piece of fudge or gouda in the center and press it in slightly. If making dulce de leche sandwich cookies, skip this step. If you can, wrap the gouda or fudge chunk completely inside the dough.
Bake the chocolate brownie cookies in the oven for approx 14 min. The cookie should feel soft and the center should be liquid/melted when you try to remove it from the sheet pan. Let the cookie cool off slightly on the cooling rack.
The cookies are most ideal when it’s still warm from the baking. But you can keep them in an air-tight container for a couple of days, and heat it up slightly in the microwave before eating.