Name: Brownie Stuffed Cookie
Total time: Conventional oven · 10 to 14 min
Yield: 10 to 12 large bakery-style cookies
Ingredients: Cookie dough:; ½ cup butter; ½ cup brown sugar; ¼ cup sugar; 1 egg; 1 cup flour; ¼ cup cocoa powder; Fudgy brownies for stuffing (one 8 × 8-inch pan):; ½ cup (113 g) unsalted butter; 1 cup (200 g) granulated sugar; 2 large eggs; 1 tsp vanilla; ⅓ cup (32 g) unsweetened cocoa powder; ½ cup (63 g) all-purpose flour; ¼ tsp salt; ¼ tsp baking powder; ½ cup (85 g) semisweet chocolate chips

Bobbie has shared her own fudgy brownie recipe to be printed in the pack — it is made specifically for stuffing and is slightly underbaked on purpose. One 8 × 8-inch pan makes more brownie pieces than you'll need for 10 to 12 large cookies. Bobbie has confirmed the ingredient amounts, the yield (10 to 12 large bakery-style cookies), a conventional oven at 180°C (350°F), an ice-cream-scoop dough ball with about a teaspoon of filling sealed inside, parchment paper on the tray (or a light spray), a visual check on the tops, and cooling on a rack on the counter for 20 to 30 minutes. Storage: airtight container at room temperature, good for about a week. Freezing: freeze in an airtight container, thaw to room temperature, then warm in the oven at 300°F for 5 to 10 minutes. Substitution: a gluten-free 1:1 flour blend works in place of the regular flour. Allergens: depending on the filling these can contain nuts and dairy — please check the ingredients if you are cooking for someone with an allergy. The photo is taken from Bobbie's original stuffed-cookie recipe sheet.

Method

1
Line the baking tray with parchment paper. If you don't have parchment paper, lightly spray the pan instead.
2
First make the fudgy brownies. Melt the butter and stir in the sugar. Let it cool slightly, then whisk in the eggs and vanilla.
3
Stir in the cocoa, flour, salt and baking powder just until combined, then fold in the chocolate chips.
4
Spread the batter into a parchment-lined 8 × 8-inch pan and bake at 350°F for about 20 to 25 minutes. You want to slightly underbake these — the centre should be set but still very fudgy, with a few moist crumbs on a toothpick rather than completely clean.
5
Cool the brownies completely before cutting.
6
Make the cookie dough: mix the butter, brown sugar, sugar and egg, then add the flour and cocoa powder.
7
Cut the cooled brownie into roughly 1-inch × 1-inch × ¾-inch pieces (about 20–25 g, or 1½ tablespoons, each). Don't make them too large — you need enough dough around them to seal the edges. Freeze the brownie pieces for 30 to 45 minutes so they hold their shape.
8
Flatten the cookie dough into a fairly thick disk, put one frozen brownie cube in the centre, bring the dough up and completely around it, pinch closed, and roll gently into a ball. For a large bakery-style cookie, aim for about 4 to 4½ oz (115–130 g) per finished dough ball including the brownie centre.
9
Bake at 180°C (350°F) for 10 to 12 minutes.
10
Go by eye as well as the timer — they are ready when the tops look cooked.
11
Move them to a cooling rack on the kitchen counter and leave them 20 to 30 minutes.
12
Once cool, keep them in an airtight container at room temperature — they are good for about a week, though they never last that long.
13
To freeze, place cooled cookies in an airtight container and freeze. To serve, remove from the freezer and let them come to room temperature, then warm them in the oven at 300°F for 5 to 10 minutes.

From Bobbie's “Bobbie's Cookie Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026