Brownie Batter Stuffed Cookies
These brownie batter stuffed chocolate chip cookies are one of those recipes that never last long in our house. They are soft and chewy on the outside with a rich, fudgy brownie batter center that makes them feel a little extra indulgent. They are completely vegan, egg-free, dairy-free, and nut-free, but still have that classic chocolate chip cookie texture with a fun surprise inside. This is one of our most requested treats, especially when I want to make something a little more special for dessert or weekend baking.
Ingredients
- 1/3 cup cocoa powder
- 1/2 cup sugar
- 1/4 cup dairy-free milk
- 2 tbsp neutral oil (canola or sunflower)
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- Pinch of salt
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
Instructions
- 1Make the brownie batter filling
In a small bowl, whisk cocoa, sugar, milk, and oil until smooth. Stir in flour, baking powder, and salt until thick. Chill in the fridge while you make the cookie dough.
- 2Make the cookie dough
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream vegan butter and sugars until light and fluffy. Mix in applesauce and vanilla. Add flour, baking soda, and salt; mix until just combined. Stir in chocolate chips.
- 3Assemble the cookies
Scoop 2 tablespoons cookie dough and flatten slightly. Place 1 heaping teaspoon chilled brownie batter in the center. Wrap dough around filling, sealing edges completely. Place on the baking sheet.
- 4Bake
Bake 12-14 minutes until edges are set.
- 5Cool and finish
Cool 5 minutes on the baking sheet, then sprinkle with flaky salt if desired.
