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
- 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. 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.
- 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.
- 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.
- Fold in the chocolate chips: Add in chocolate chips, and fold until evenly distributed.
- Prep for the cookies: Line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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!