Brownie Stuffed Cookies
If you love fudgy brownies and soft chocolate chip cookies, these Brownie Stuffed Cookies are for you. Imagine biting into a golden chocolate chip cookie and discovering a gooey brownie center. They are rich, chocolaty, slightly crisp on the edge, soft in the center, and guaranteed to satisfy every chocolate craving!
Why These Brownie Stuffed Cookies Are So Special
- This recipe uses almond flour for a tender texture and a mild nutty flavor.
- They are sweetened with coconut sugar and use coconut oil as the baking fat. Butter works if you prefer.
- Fully enclosed brownie cubes so you get a surprise in every bite!
- Instructions for getting the perfect bake: edges set, center soft, no over‑baking.
- Storage, freezing, and variation ideas included.
- This brownie stuffed cookies recipe is grain free, gluten free, dairy free, Paleo, and refined sugar free.
- You would never guess they are made with wholesome ingredients.
- Check out these Stuffed Cookies for another fun dessert recipe!
Ingredients
| Ingredient | Volume | Weight | Notes / Alternatives |
|---|---|---|---|
| Brownies (pre‑baked), cut into ~1″ cubes | 2 large brownies | approx. 200–250 g | Use homemade or boxed; cold before using |
| Coconut oil (solid, not melted) | 6 Tbsp | ~84 g | Can use softened butter instead |
| Coconut sugar | 2⁄3 cup | ~100 g | Can use brown sugar or a mix sugar alternative |
| Egg | 1 large | ~50 g | For vegan swap, see below |
| Vanilla extract | 1 tsp | ~5 ml | |
| Almond flour | 2½ cups | ~250–260 g | Use finely ground almond flour; not almond meal for better texture |
| Baking soda | ½ tsp | ~2.5 g | |
| Sea salt | ½ tsp | ~2.5–3 g | More or less to taste |
| Dark chocolate chips | 2⁄3 cup | ~110–120 g | Use mini chips or chunks for texture variation |
Equipment / Prep Tips
- Baking sheet lined with parchment paper or silicone mat.
- Cookie scoop or spoons to portion dough evenly.
- Brownies should be room temperature or chilled so they hold their shape when wrapped.
- Dough will be thick and a bit fragile when freshly baked—cool slightly before moving.
How to Make Brownie Stuffed Cookies – Step-by-Step
- First, preheat your oven to 350°F (177°C).
- In a stand mixer (or mixing bowl), beat the solid coconut oil and coconut sugar together for 2 to 3 minutes or until no large clumps of oil remain. You want a uniform mixture.
- Add the egg and vanilla; beat until fully combined.
- In another bowl, mix almond flour, baking soda, and sea salt. Stir into the wet mixture until a thick cookie dough forms.
- Fold in the dark chocolate chips.
- Scoop cookie dough balls onto your prepared sheet (use a cookie scoop for uniform size).
- Press an indent in the center of each dough ball. Place a cube of brownie into the indent. Then take more dough and gently press/enclose the brownie fully, sealing it so none of it is exposed.
- Bake for 10 to 12 minutes, until edges are set but center still soft. Avoid over‑baking.
- Remove the brownie stuffed cookies from the oven. Allow cookies to cool on the baking sheet for 10 minutes; they’ll firm up as they cool. Then move to a wire rack.
Brownie Stuffed Cookies Bake Time & Size Guide
| Cookie Size (Dough Ball) | Approx Diameter | Bake Time | Visual Cue When Done |
|---|
| Standard large cookie (~2 Tbsp dough + brownie cube) | ~3 inches | 10–12 min | Edges lightly golden, center still soft & slightly glossy |
| Medium cookie (~1½ Tbsp) | ~2.5 inches | 9–10 min | Edges just set, center will firm after cooling |
| Small / bite‑size (~1 Tbsp) | ~2 inches | 8–9 min | Quick bake, watch carefully so brownie doesn’t burn |
Variations & Swaps
| Variation | What to Change / Add |
|---|
| Vegan | Use flax egg (1 Tbsp ground flax + 3 Tbsp water), use plant‑based chocolate chips, use vegan brownies or make brownies vegan. |
| Lower sugar / Keto style | Use sugar substitute appropriate for baking; use dark chocolate with high cacao; reduce chunks or chips. Almond flour helps with low‑carb. |
| Different fillings | Instead of brownie, try caramel cubes, peanut butter cups, fruit jams, or ganache. |
| Add spices | Cinnamon, espresso powder, or chili powder for kick. |
Frequently Asked Questions (FAQs)
Be sure brownie cubes are fully cooled (or slightly frozen). Enclose dough fully around them, seal seams. If dough is too warm, brownie may slide out.
Dough needs to be thick; chill dough 15‑30 minutes before baking. Also, use well‑measured flour (if almond flour is too moist, add tiny bit more).
Edges should be set. If center looks underdone, tent with foil and bake another minute or two. Cooling on sheet helps finish setting.
Yes. You can assemble cookies and freeze raw (on baking sheet until solid, then transfer to container). Bake from frozen, add ~1–2 minutes. Baked cookies freeze well too.
Serving & Pairings
Serve warm with a scoop of vanilla ice cream.
Drizzle with salted caramel or chocolate sauce for extra indulgence.
A sprinkle of flaky sea salt just before serving enhances sweetness.
Pair with coffee, espresso, or a cold glass of milk.
Storage & Yield
This recipe for brownie stuffed cookies makes about 12 large cookies (depending on size).
Store in an airtight container at room temperature for up to 4 days.
Freeze baked brownie stuffed cookies (once cooled) for up to 2 months. For raw cookies: freeze after forming, bake later.
You May Also Like
- Small Batch Chocolate Chip Cookies
- Paleo Brownie Skillet
- Almond Flour Cookies
- Gluten Free Brookies
- Levain Bakery Chocolate Chip Cookies
If you make these brownie stuffed cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Brownie Stuffed Cookies
Ingredients
- 2 large brownies, baked and cut into 1 inch cubes
- 6 tbsp coconut oil
- ⅔ cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 2 ½ cups almond flour
- ½ tsp baking soda
- ½ tsp sea salt
- ⅔ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, beat together coconut oil and coconut sugar. Beat for 2 to 3 minutes or until no clumps of coconut oil remain.
- Add in the egg and vanilla. Beat until combined.
- Then, add in almond flour, baking soda and pinch of sea salt. Stir to combine.
- Fold in chocolate chips.
- Use a cookie scoop to scoop balls of dough onto lined pan.
- Use your thumb to make an indent in the center of each ball of dough. Place a cube of brownie in each. Then, take more dough and enclose the brownie.
- Repeat for the remaining cookie dough.
- Bake for 10 to 12 minutes or until the edges are set.
- Finally, remove from the oven. Allow the cookies to cool on the pan for 10 minutes before carefully removing to a wire rack.
Notes
- You will only need about 2 individual brownies for this recipe.
- Use cold or room temperature coconut oil. Do not use melted coconut oil.
- If you aren’t dairy free, feel free to use butter instead of coconut oil.
- Fully enclose the brownie cube with the cookie dough.
- These cookies are thick, large, and somewhat fragile when they first come out of the oven. Handle carefully.
- Store leftovers in an airtight container for up to 4 days.
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