Vegan Brown Butter Brownie-Stuffed Chocolate Chip Cookies
These MOLTEN brownie-stuffed cookies are made with a dairy free brown butter and loaded with chocolate chips to combine the best of two desserts- brownies and chocolate chip cookies! No eggs, no dairy, and they’re downright decadent!!
Your new favorite cookie recipe: the brownie stuffed chocolate chip cookie:
If you’re a lover of chocolate chip cookies and brownies, but can’t decide between the two, then this is your recipe.
Believe me, I understand the dilemma. It’s quite real. But luckily for us, we don’t have to choose because this decadently rich brownie-stuffed chocolate chip cookies exist, and they’re absolutely magical.
Different from my brownie cookies and even my double chocolate chip cookies, this brownie cookies are most similar to my Nutella-stuffed cookies. Except, well, with a massive fudge bite of brownie in the middle!
And me being me, I had to use vegan browned butter, because life is short, and nutty rich brown butter makes the ride a bit more enjoyable!
Two components: brownies and cookie dough
For these brownie stuffed cookies, we’re making my vegan brown butter small batch brownies, along with my classic brown butter chocolate chip cookies– only this time, double the batch!
Here’s what you need:
- Light brown & granulated sugar: Both are necessary for both the brownies and the cookies!
- Dairy free yogurt: Kite Hill, Forager Project, or this new chickpea yogurt that I found all work great here!
- Vegan chocolate: High quality vegan chocolate is so important, especially for the brownies. I like to use Valrhona, a few of their chocolates are entirely dairy free, including the Oriado blend. I also love some of Theo’s bars, Endangered Species, Enjoy Life, and Pascha.
- Vegan butter: I use Miyoko’s here, as it’s the best for browning. You can also use Violife for nut free! Earth balance is not very good for browning butter.
- Flour: Just all-purpose flour is great!
- Dutch process cocoa powder: I love using Dutch process cocoa powder for the brownies, as it creates a SUPER fudgy texture.
- Baking soda: This will only be for the cookies, as the brownies need NO leavening agents.
In Britt’s Kitchen: why brown butter?
Okay, so this seems like a big extra step, but I promise it’s not. And the pay off is so. worth it.
You get the most rich, nutty flavor throughout both the brownies and cookies, and it simply took a few extra minutes to make a big batch of vegan brown butter. YUM.
You’ll simply heat the vegan butter in a pan until you get light brown flecks (the fats from the vegan butter- I recommend Miyoko’s!). Then you’ll use the HOT butter to melt the chocolate for the brownies, and let the remaining butter cool for the cookies.
This works out perfectly, as you’ll make the brownies first and cool them, so the brown butter will be perfectly cool for your cookies.
Can I make these gluten free?
Absolutely!! My vegan brownies are the BEST with King Arthur measure for measure gluten free baking flour. Same goes with my chocolate chip cookies. The results are unreal.
Just make sure that you’re using a blend that contains xanthan gum, as this will help bind the flours.
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Vegan Brown Butter Brownie-Stuffed Chocolate Chip Cookies
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 10–15 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These MOLTEN brownie-stuffed cookies are made with a dairy free brown butter and loaded with chocolate chips to combine the best of two desserts- brownies and chocolate chip cookies! No eggs, no dairy, and they’re downright decadent!!
Ingredients
- 1 batch vegan small batch brownies
- 2/3 cup (150 g) unsalted vegan butter
- 2 cup (250 g) all purpose flour* or gluten free 1:1 baking flour or oat flour mixed with 1 tbsp arrowroot starch, sifted and spoon & leveled
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/3 cup (270 g) light brown sugar
- 1/4 cup (50 g) organic granulated sugar
- 1/3 cup (60 g) dairy free yogurt, room temperature
- 1 tsp vanilla extract
- 2/3 cup (340 g) vegan chocolate chips*
Instructions
- Prep: Preheat the oven to 350F. Line a 9″ loaf pan with parchment paper, and set aside.
- Make the brownies: Follow the instructions for making the vegan small batch brownies. Once in the oven you can make the dough for the cookie dough.
- While the brownies are baking, make the cookie dough: In a large bowl, use a hand mixer or a whisk to cream together the brown butter with the brown sugar, granulated sugar, and vanilla extract. Then add in the yogurt, and mix again. Add in the flour, baking soda, and sea salt, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough.
- Fold in the chocolate chips: Add in chocolate chips, and fold until evenly distributed.
- Chill: About the same time that the brownies come out, you should be done with the cookie dough. Allow the brownies to cool at room temperature for 15 minutes before popping into the freezer to chill for 30 minutes. While the brownies are chilling, cover the cookie dough and place it into the fridge to chill for 30-45 minutes.
- Preheat the oven again: Once the brownies and cookies are chilled, you can preheat the oven again to 350F. Line two baking sheets with parchment paper.
- Cube the brownies: Remove the slightly frozen brownies from the freezer, and slice into 16 squares. You won’t need all of the brownies for the cookies so you can save these for mix-ins into ice cream or small snacks!
- Form the cookies: Take a medium cookie scoop, and scoop the dough. Press your thumb into the middle of the cookie dough, and place one square of brownie into the middle. To use up more brownies, you can simply mold the cookie dough over the brownie with the brownie slightly exposed. Or you can make mega cookies, and add another cookie dough scoop on top, forming a large cookie with the brownie fully encased.
- Bake: Spread the cookies out about 2″ apart from each other. Bake for 13-15 minutes, or until the edges are slightly golden.
- Cool & serve: Remove the cookies from the oven and let cool for 10-15 minutes. Then serve and enjoy!
Notes
Recipe tips: For the flour and chocolate, see blog post for tips!
Warning: try these cookies and you might pass out from foodgasm overload. So easy to make, despite making brownies and cookies it was a really simple to follow and you get to snack on brownie whilst you wait for the cookies to bake! What more could you want? I was a bit greedy with the portioning and was cautious about encasing the brownie so some of my cookies were a bit too big (not a bad thing) but I’d recommend sticking to the 10-15 cookies (although I also recommend a cookie the size of my head- these are so good you’ll still go back for seconds)
Ah this is WONDERFUL!! I’m so happy you share in my absolute love of brownies and cookies and the combination of the two haha!! Thank you so much for such a wonderful review 🙂 Glad to have you here!!