Raspberry Stuffed Brownie Cookies Recipe
Introduction
Raspberry stuffed brownie cookies combine the rich, fudgy texture of brownies with the fresh burst of juicy raspberries. These indulgent treats are perfect for anyone craving something sweet with a fruity twist.
Ingredients
- 1 box brownie mix
- 2 large eggs
- 1/3 cup oil
- About 20 fresh raspberries
Instructions
- Step 1: Preheat your oven to the temperature indicated on the brownie mix package. Prepare the brownie dough by combining the mix with the eggs and oil as directed until smooth.
- Step 2: Scoop a small amount of brownie dough into your hand, place one raspberry in the center, then cover it with more dough to fully enclose the berry. Repeat with remaining dough and raspberries.
- Step 3: Place the stuffed dough balls on a lined baking sheet, spacing them apart. Bake for 12–15 minutes or until the cookies are set and slightly firm to the touch.
- Step 4: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use frozen raspberries if fresh are not available—just thaw and drain excess juice before stuffing to prevent sogginess.
- For extra flavor, add a teaspoon of vanilla extract to the brownie dough.
- Try swapping raspberries with raspberries with chunks of dark chocolate for a double chocolate surprise.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week and warm briefly in the microwave before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade brownie batter instead of a mix?
Yes, homemade brownie batter works well. Just ensure it’s thick enough to hold the raspberries without leaking during baking.
How do I prevent the raspberries from leaking juice?
Gently pat the raspberries dry before stuffing and enclose them completely in the dough to minimize leakage. Using slightly frozen raspberries can also help reduce juice runoff.
PrintRaspberry Stuffed Brownie Cookies Recipe
These Raspberry Stuffed Brownie Cookies combine rich, fudgy brownie dough with a burst of fresh raspberry in the center, creating a decadent treat with a soft, gooey texture and a tart fruity surprise. Perfect for dessert lovers who want a delightful twist on classic brownies with the convenience of a handheld cookie.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Dough
- 1 box brownie mix (approximately 18 ounces)
- 2 large eggs
- 1/3 cup vegetable oil
Filling
- Fresh raspberries, about 24 berries (1 per cookie)
Instructions
- Prepare the Brownie Dough: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the brownie mix, eggs, and vegetable oil. Stir until the batter is smooth and fully combined.
- Shape and Stuff Cookies: Scoop about 1.5 tablespoons of brownie dough and flatten it slightly in your palm. Place one fresh raspberry in the center and fold the dough over to completely encase the raspberry, forming a ball-shaped cookie. Repeat with remaining dough and raspberries.
- Bake the Cookies: Arrange the stuffed brownie dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers remain soft. Remove from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Ensure raspberries are dry to prevent excess moisture during baking.
- For extra fudginess, slightly underbake the cookies, removing them when centers are still a bit soft.
- Chocolate chips can be added to the brownie dough for extra chocolatey flavor.
- Allow cookies to cool completely to set properly and avoid breaking when removing from the tray.
Keywords: brownie cookies, raspberry stuffed cookies, fudgy brownies, dessert cookies, chocolate raspberry dessert
