These MOLTEN brownie-stuffed cookies are made rich, chewy, and soft, 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!!

sliced open vegan brownie cookie leaning on top of another cookie on a baking sheet.

Table of contents

Why this recipe works:

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 STUFFED cookies are most similar to my Nutella-stuffed cookies. Except, well, with a massive fudge bite of brownie in the middle!

We’re using my small batch vegan brownies and combining them with chocolate chip cookie dough specifically crafted to hold a filling. We’re talking crisp outer edges with soft middles that still set beautifully on the bottom to hold hefty fudge brownie bite.

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!

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 a homemade vegan butter that I specifically designed to brown. However, because most vegan butters DON’T brown, I’ve adapted the recipe to be made with just traditional vegan butter (with the option to brown once my butter becomes available!).
  • Flour: Just all-purpose flour is great!
  • Dutch process cocoa powder: I love using Dutch process cocoa powder for the brownies. In my testing, it creates a SUPER fudgy texture when compared to all-natural cocoa powder.
  • Baking soda: This will only be for the cookies, as the brownies need NO leavening agents.

Overview: How to make brown-stuffed cookies step-by-step:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

step by step of how to make the brownie stuffed cookies.

Variations to this recipe:

Gluten free: You can easily make the entire recipe gluten-free by swapping in a gluten-free measure for measure flour. 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.

Brown butter: Originally, I developed this recipe to use vegan brown butter. While I still make this recipe with brown vegan butter occasionally, it uses my homemade vegan butter (which is not available right now! I’m so sorry!). That being said, if you have a vegan butter that you KNOW will brown, my recommendations are in the recipe card in Step 3.

sliced open vegan brownie cookie leaning on top of another cookie on a baking sheet.

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sliced open vegan brownie cookie leaning on top of another cookie on a baking sheet.

Vegan Brownie-Stuffed Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 10–15 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These MOLTEN brownie-stuffed cookies are made rich, chewy, and soft, 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

Scale
  • 1 batch vegan small batch brownies
  • 10 tbsp (144 g) melted vegan butter
  • 1 heaping tbsp dairy-free yogurt
  • 1 cup (200 g) granulated sugar
  • 1/2 cups (100 g) packed light brown sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp of sea salt
  • 2 cups + 2 tsp (264 g) all-purpose flour OR gluten-free 1:1 baking flour*
  • 2 cups vegan chocolate chips and/or chopped dark chocolate

Instructions

  1. Prep: Preheat the oven to 350F. Line a 9″ loaf pan with parchment paper, and set aside.
  2. Make the brownies: Follow the instructions for making the vegan small batch brownies. Allow the brownies to cool for 30 minutes after baking before slicing. To slice, you’ll only need half of the batch (so you will have 4 regular sized brownies leftover, plus a few brownie cubes). Slice the brownie loaf in half. To one half, slice it in half again so you have 2 long strips of brownies. Then slice those into 1″ cubes. You should yield 32 brownie cubes. You can save the remaining brownies for mix-ins into ice cream or small snacks! Once sliced, you can make the dough for the cookie dough. 
  3. Brown butter option: If you’d like to make these into brown butter brownie stuffed cookies, please use a vegan butter that browns (not Earth Balance). I personally don’t recommend making these with brown vegan butter until my vegan butter recipe comes out (which will be released in my new cookbook in 2027). Other vegan butters can be unreliable, but if you have one you know and trust, you may use it. You will need 3/4 cup vegan butter (165 g). To brown the butter, heat the butter in a medium saucepan on medium heat. Continue stirring as the butter cooks and begins to brown, about 5-7 minutes. Once browned, remove from heat, and pour into a bowl to cool for 20 minutes before using in your recipe. 
  4. While the brownies are baking, make the cookie dough: In a large bowl, whisk together the vegan butter with the dairy free yogurt, sugar, light brown sugar, and vanilla extract. Then add in the baking soda and sea salt, and whisk again. Add in the flour, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough.
  5. Fold in the chocolate chips: Add in chocolate chips, and fold until evenly distributed.
  6. Prep for the cookies: Line two baking sheets with parchment paper.
  7. Form the cookies: Take a large cookie scoop (about 3 tbsp), and scoop the dough. Press your thumb into the middle of the cookie dough, and place one square of brownie into the middle. Seal the dough around the brownie. You’ll yield about 8 cookies.  To use up more brownies, you can simply use a smaller scoop (1.5-2 tbsp) and mold the cookie dough over the brownie with the brownie slightly exposed. 
  8. Chill: Place the cookies onto one of the baking sheets and chill in the fridge for at least 1 hour. Preheat the oven to 350F.
  9. Bake: Once chilled, spread the cookies out about 2″ apart from each other. Bake for 17-19 minutes for 3 tbsp-sized cookies, or until the edges are slightly golden.
  10. 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!