Raspberry 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
Scale
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
