SweetBrownie Batter Stuffed Cookies
Brownie batter frozen solid, wrapped in chocolate chip cookie dough, and baked until the shell is golden but the center stays molten.
Ingredients
- 1/2 cup fudgy brownie batter (butter, sugar, cocoa, egg, a little flour)
- 1 lb chocolate chip cookie dough, chilled
- Flaky sea salt, for finishing
Method
- Scoop brownie batter into 6 balls (~1 tbsp each); freeze solid, at least 1 hour.
- Flatten ~2.5 tbsp cookie dough into a disc in your palm.
- Place a frozen brownie ball in the center and wrap the dough around it, sealing the seams completely.
- Roll into a smooth ball; repeat for all 6.
- Bake at 375°F for 11–13 minutes, until the shell is golden but the center stays cool to the touch.
- Finish with a pinch of flaky salt while warm.
- Let cool 3–4 minutes before breaking open — the center is molten hot.
The center is intentionally underbaked and molten, like a lava cake — the egg is fully cooked through baking, but let cookies cool a few minutes before biting in; the filling is very hot.