Cookie Dough-Stuffed Brownie Cookies: Decadent Chocolate Treats

Ready to dive into Cookie Dough Brownie Cookies? These treats combine fudgy brownie cookies with irresistible edible cookie dough—and there are Nutella and peanut butter options too.

These rich, thick brownie cookies are easy to make. Prep the layers in about 15 minutes, bake for 12 minutes, and then enjoy. The brownie cookie base is fudgy and dense, the filling is a safe-to-eat cookie dough, and the whole cookie gets finished with melted chocolate for a decadent bite.

These deep, fudgy brownie cookies are stuffed with a safe-to-eat chocolate chip cookie dough and finished with a glossy chocolate topping. You can also swap the filling for peanut butter or Nutella—instructions for both variations are included below.

This recipe uses a boxed fudge brownie mix for convenience, but you can use any favorite brownie cookie recipe if you prefer. The result is indulgent cookie-dough-in-a-cookie bliss.

Ingredients You Need

Brownie Cookies

• 1 (19.5 oz or family size) box fudge brownie mix
• 1/4 cup melted butter
• 4 oz cream cheese, softened (about 1/2 block)
• 1 large egg

Edible Chocolate Chip Cookie Dough Filling

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 tablespoons granulated sugar
• 2–4 tablespoons almond milk or cream
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour (heat-treat before using; see note below)
• 1/2 teaspoon salt
• 1/2 cup mini chocolate chips (or 1/2 cup regular chips)

Chocolate Topping

• About 12 oz semisweet or milk chocolate chips
• Optional: sprinkles or a pinch of sea salt

How to Make Chocolate Chip Cookie Dough Brownie Cookies

Brownie Cookies

1. Preheat the oven to 350°F (175°C). In a medium bowl, beat the brownie mix, melted butter, softened cream cheese, and egg until combined.
2. Scoop the brownie cookie dough using a large cookie scoop onto a baking sheet lined with parchment paper, spacing the cookies a couple of inches apart.
3. Bake the cookies for 12 minutes. Remove from the oven and let them cool on the baking sheet for about 5 minutes before topping with cookie dough discs.

Cookie Dough Filling

1. Heat-treat the flour before making edible cookie dough: place flour in a microwave-safe bowl and heat on high for 50–60 seconds, or until the internal temperature reaches 166°F. Let the flour cool.
2. In a mixing bowl, cream the softened butter with brown and granulated sugar until smooth.
3. Add the almond milk (or cream), salt, and vanilla, mixing until combined. Add the heat-treated flour and mix until the dough comes together.
4. Fold in the mini chocolate chips. Scoop or roll the filling into 1/2-inch balls, then flatten each into a small disc.
5. After the baked brownie cookies have cooled for about 5 minutes, place one cookie-dough disc on top of each warm cookie. The filling will soften slightly, which is expected. Transfer the cookies to a wire rack to cool completely.

Chocolate Topping

1. Melt the chocolate chips in a microwave-safe bowl. Heat for 45 seconds, stir, then continue in 15-second intervals until fully melted and smooth.
2. Spoon about 1/2 tablespoon of melted chocolate onto each cookie, partially or fully covering the cookie dough for a hidden center.
3. Add sprinkles for celebrations or a pinch of sea salt for a sweet-and-salty contrast.
4. Allow the chocolate to set. Store the cookies in an airtight container for 3–4 days.

How to Make Cookies with Other Fillings

Peanut Butter or Nutella Filling

• 1 cup powdered sugar
• 1 cup creamy peanut butter or Nutella
• Optional: chocolate chips or peanut butter chips

How to Make Peanut Butter or Nutella Filling

1. Mix powdered sugar and peanut butter or Nutella until fully combined. Form into 1/2-inch balls and flatten into discs (or use a small scoop).
2. After baking the brownie cookies, press a peanut butter or Nutella disc lightly into the center of each cookie while the cookie is still warm. Let cool for 5 minutes, then transfer to a wire rack to finish cooling.

If you love brownies, cookies, and cookie dough, this recipe is for you. The combination of fudgy brownie cookie, soft edible cookie dough center, and melted chocolate on top makes these treats memorable and shareable.

Notes

• Heat-treating the flour is important when making edible cookie dough to reduce the risk of foodborne illness from raw flour. Microwave for 50–60 seconds or until the flour reaches 166°F.
• Use mini chips if you prefer a more tender filling texture; regular chips work fine as well.
• Store cookies in an airtight container at room temperature for up to 3–4 days, or refrigerate for a slightly firmer filling.

Recipe adapted from Tastes of Lizzy T’s.