You’ve probably heard of brownies and cookies, right? But have you ever imagined the two combined into one irresistible treat — the Brownie Cookie?
When I first came across this idea, I was genuinely surprised — how could something be both chewy like a brownie and crisp like a cookie?
Of course, I knew I had to try it immediately. And once I did, I completely fell in love.
I’ve made many brownie variations over the years — from my Double Chocolate Brownies that are extra fudgy, to my Chocolate Brownie Cheesecake that melts in your mouth — but this Brownie Cookie recipe is on another level.
It gives you the best of both worlds: the crispy, buttery edges of a cookie with the soft, chocolate-rich center of a brownie.
Plus, it’s easy to make — no mixer, no fancy tools, just two simple doughs that come together to create something magical.
Why You‘ll Love This Recipe
- Two desserts in one bite. You get the satisfying crispness of cookies with the fudgy richness of brownies.
- Beautiful contrast in textures. A crisp shell and a moist, chocolate-filled core.
- Simple ingredients, bakery-style results. No special tools or mixers needed — just basic pantry staples and a bit of patience.
- Perfect make-ahead treat. These cookies taste even better the next day and are easy to store or freeze.
Ingredients and Substitutions
- Butter (for both doughs) – Always soften your butter to the point where your finger can easily press in but not melted. This ensures both the cookie shell and brownie center achieve the perfect balance of texture — crisp on the outside and tender inside.
- Powdered sugar (for the cookie dough) – I use powdered sugar to give the cookie dough a delicate sweetness and fine, melt-in-your-mouth texture. It can’t be substituted with granulated sugar without affecting texture.
- Granulated sugar (for the brownie dough) – Enhances sweetness and promotes slight caramelization during baking, which gives that subtle toffee note in the brownie core.
- Whole egg – Helps bind the ingredients and adds richness. Always use it at room temperature for smooth emulsification and to avoid separation.
- Cake flour – The low protein content ensures tenderness and prevents gluten from forming. This is key to achieving both the crumbly cookie layer and soft brownie center. Don’t replace it with all-purpose flour — the texture will change completely.
- Dark chocolate – Use one around 70% cocoa for a rich chocolate taste that’s deep but not bitter. Melt it gently over a double boiler and let it cool before mixing.
- Cocoa powder – Choose a high-quality unsweetened cocoa powder. It deepens the flavor and gives the brownie layer its signature aroma and color.
- Baking powder – Adds just enough lift to the brownie dough so it’s not overly dense, giving you that soft, chewy middle.
How to Make Brownie Cookies
1. Preparation and Preheating
Preheat your oven to 170°C (340°F) with top and bottom heat. Let butter soften at room temperature until it’s easily pressed but not melted. Bring your eggs to room temperature. Melt the dark chocolate over a double boiler and let it cool slightly before using.
2. Make the Cookie Dough
In a large bowl, combine softened butter and powdered sugar. Mix with a spatula until partially combined.
Add the beaten egg in two additions, mixing well after each one to prevent curdling.
Sift in the cake flour and fold until no dry flour remains. Gently knead into a smooth dough — it should feel soft but not sticky.
Wrap in plastic wrap and refrigerate for 30 minutes to firm up before shaping.
3. Make the Brownie Dough
In another bowl, mix softened butter and granulated sugar until smooth.
Add cooled melted chocolate and the egg, whisking until fully combined and silky.
Sift together cake flour, cocoa powder, and baking powder, then fold into the mixture until no dry flour remains. Gently knead into a smooth dough.
Wrap and chill for 30 minutes to relax and firm up for shaping.
4. Assemble the Cookies
Take both doughs from the fridge. Divide the cookie dough into 12 g portions and the brownie dough into 15 g portions, rolling each into a ball.
Flatten one cookie dough ball slightly in your palm. Place a brownie dough ball in the center and wrap the cookie dough around it completely, pinching to seal the seam.
Roll into a smooth ball again, place on a baking tray, and gently press to about 1.5 cm thick, leaving 5 cm between each cookie.
5. Bake
Bake in the preheated oven (middle rack) at 170°C (340°F) for 15 minutes.
The cookies should look set with lightly golden edges — don’t overbake or the brownie center will dry out.
Cool completely on a wire rack for about 20 minutes; as they cool, the outer cookie becomes delightfully crisp while the inside stays soft and fudgy.
Tips & Tricks
- Soften butter properly. Overly hard or melted butter changes the texture completely — aim for a pliable consistency.
- Don‘t skip chilling. It’s crucial for shaping and prevents the doughs from sticking.
- Timing is key. 15 minutes gives the perfect contrast — crisp outside, soft inside. For an even gooier center, reduce baking time by 2 minutes.
- Use quality chocolate. The flavor and aroma rely heavily on your chocolate and cocoa choice.
Storage
Store your Brownie Cookies in an airtight container at room temperature for 2–3 days.
Refrigerated, they’ll last 5–7 days — let them come to room temperature before serving.
You can also freeze for up to 1 month. To revive the texture, reheat in a 140°C (285°F) oven for 3 minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
No — cake flour’s lower gluten content is essential for achieving the delicate crispness of the outer cookie and softness of the inner brownie.
Why did my dough crack or feel too hard?
It’s likely your butter wasn’t softened enough, or the dough was too cold when shaping. Let it rest a few minutes at room temperature before working with it.
How do I keep the center soft?
Stick closely to the baking time — slightly underbaking is key. The residual heat will finish the bake while keeping the brownie core moist.
The Ultimate Brownie Stuffed Cookies
Ingredients
Cookie Dough (Crispy Outer Layer)
- 48 g butter
- 30 g powdered sugar
- 16 g whole egg
- 104 g cake flour
Brownie Dough (Soft Inner Core)
- 64 g butter
- 42 g granulated sugar
- 16 g whole egg
- 24 g dark chocolate about 70% cocoa
- 88 g cake flour
- 16 g cocoa powder
- 2 g baking powder
Instructions
Preparation and Preheating
- Preheat your oven to 170°C (340°F) with top and bottom heat. Let butter soften at room temperature until it's easily pressed but not melted. Bring your eggs to room temperature. Melt the dark chocolate over a double boiler and let it cool slightly before using.
Make the Cookie Dough
- In a large bowl, combine softened butter and powdered sugar. Mix with a spatula until partially combined.
- Add the beaten egg in two additions, mixing well after each one to prevent curdling.
- Sift in the cake flour and fold until no dry flour remains. Gently knead into a smooth dough — it should feel soft but not sticky.
- Wrap in plastic wrap and refrigerate for 30 minutes to firm up before shaping.
Make the Brownie Dough
- In another bowl, mix softened butter and granulated sugar until smooth.
- Add cooled melted chocolate and the egg, whisking until fully combined and silky.
- Sift together cake flour, cocoa powder, and baking powder, then fold into the mixture until no dry flour remains. Gently knead into a smooth dough.
- Wrap and chill for 30 minutes to relax and firm up for shaping.
Assemble the Cookies
- Take both doughs from the fridge. Divide the cookie dough into 12 g portions and the brownie dough into 15 g portions, rolling each into a ball.
- Flatten one cookie dough ball slightly in your palm. Place a brownie dough ball in the center and wrap the cookie dough around it completely, pinching to seal the seam.
- Roll into a smooth ball again, place on a baking tray, and gently press to about 1.5 cm thick, leaving 5 cm between each cookie.
Bake
- Bake in the preheated oven (middle rack) at 170°C (340°F) for 15 minutes.
- The cookies should look set with lightly golden edges — don't overbake or the brownie center will dry out.
- Cool completely on a wire rack for about 20 minutes; as they cool, the outer cookie becomes delightfully crisp while the inside stays soft and fudgy.
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