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brownie cookies stuffed with chocolate fudge on a silver cookie platter

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! 

Course Dessert
Cuisine American
Keyword dark chocolate cookies, fudge stuffed cookies, recipe for brownie cookies
Prep Time 15 minutes
Cook Time 14 minutes
Resting 30 minutes
Total Time 29 minutes
Servings 14 cookies
Calories 240 kcal
Author Kiki Johnson

Ingredients

  • 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

Stuffings

  • 14 small chunks of aged gouda
  • 14 tbsp dulce de leche
  • 14 small cubes chocolate fudge homemade or store-bought
  • sea salt for sprinkling

Instructions

  1. 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.

  2. 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. 

  3. 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. 

  4. 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. 

  5. Chill the cookie dough/batter in the fridge for 30 min.Preheat the oven on 350ºF/175ºC.

  6. 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. 

  7. 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.

Recipe Notes

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.