Brownie Batter Stuffed Cookies…Yes, You Read That Correctly!
Ever since my brownies were on Food Network, y’all and my family just can’t get enough of them! Brownies, brownies, brownies…But then my brain said “hey why don’t you try putting that yummy brownie batter into a cookie?”. Uhhh, that seemed like a fabulous idea, not to mention extremely delicious.
I am the self declared “cookie queen” and was pretty determined to figure out how the heck to work this idea out. I really wanted to wow the socks off of my girls and let them bite into a cookie without them knowing what secret was inside. Let me just tell you, absolute success! Once again, an idea of stuffing something ridiculous into my already superb cookie dough worked. Woohoo, don’t y’all love it when a plan comes together? Well, the idea was there but it took me 3 tries to perfect this recipe 🙂
These are beyond exciting and if you are a die-hard cookie lover, like myself, then get ready to make a double batch of these. They take longer than your average cookie to make because you need to prepare and freeze the batter (which will take about an hour in the freezer). It is a cookie labor of love, but positive cookie addict results are guaranteed
Let’s start baking…
Brownie Batter Stuffed Cookies
Yields: 18-3″ cookies
For the brownie batter filling:
1/2 cup margarine, melted (this MUST be the margarine that contains 80% vegetable oil or your cookies and filling will be FLAT and SPREAD)
1 cup granulated sugar
1/3 cup cocoa powder
1 tsp pure vanilla extract
1/4 tsp salt
1/4 cup milk (this is taking the place of our eggs)
1/2 cup all purpose flour
1. In a microwaveable bowl, melt margarine. Mix in sugar and then cocoa powder.
2. Stir in salt, vanilla, and then the milk.
3. Mix in flour.
4. Take a 1/2 tbsp scoop (I found my tiny metal scoop at the grocery store) and scoop out brownie batter balls. Place on a parchment lined cookie sheet. When all balls are scooped place in freezer at least an hour or until the batter is hard and frozen completely.
5. Leave in freezer until ready to stuff cookies.
For the cookie dough:
1 cup of margarine, softened (must be made with 80% vegetable oil, I use Land O Lakes)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 box of french vanilla instant pudding mix, dry
1 tsp pure vanilla extract
1 tsp baking soda
1 tsp salt
2 1/4 cups of all purpose flour
1. Preheat oven to 375 degrees. In a mixer beat margarine until smooth.
2. Add in both sugars and mix well.
3. Mix in pudding mix.
4. Stir in eggs, one at a time.
5. Next add vanilla, baking soda, and salt.
6. Stir in flour until well combined.
7. Scoop out cookie dough with 1 tbsp scoop and place 12 balls of dough onto a cookie sheet.
Stuffing the cookies:
1. Only take out 6 frozen brownie batter balls at a time. Otherwise they will become soft and will bake through.
2. Take one of the cookie dough balls and flatten in the palm of your hand.
3. Next take a frozen brownie batter ball and place it in the center.
4. Take another cookie dough ball and sandwich the brownie batter in-between. Roll in the palm in your hand reforming a larger ball.
5. Place on the cookie sheet and keep working.
6. I could fit 6 total stuffed cookies on my cookie sheet. Bake 11-12 minutes until the edges are slightly golden brown. Continue working on 6 more cookies at a time until all are filled and baked one pan at a time. And yes, the left over brownie batter can be eaten raw because it is eggless!
7. KEY—–they must cool to just warm before removing from the baking sheet otherwise you will have a melted mess on your hands (well, a really tasty mess).
8. Dust with powdered sugar and enjoy!!!