Easy Brownie Cookies Stuffed with Ganache: The Ultimate Double-Chocolate Indulgence
Why You’ll Love This Easy Brownie Cookies Stuffed with Ganache
Craving the rich, fudgy goodness of brownies but want something you can grab and go? These brownie cookies stuffed with ganache are your answer! Imagine biting into a chewy, chocolatey cookie only to discover a molten center of silky smooth ganache. It’s like finding treasure in every bite.
What makes these cookies absolutely irresistible is their perfect balance of textures—crispy edges, chewy centers, and that surprise burst of creamy ganache filling. Plus, they’re surprisingly easy to make, requiring no special equipment or advanced baking skills. Whether you’re planning a party, need a show-stopping dessert, or just want to treat yourself, these cookies deliver maximum impact with minimal effort.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 30 mins | 12 mins | 42 mins | 24 cookies | Easy |
What You’ll Need
For the Ganache Filling:
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy cream | ½ cup | Room temperature works best |
| Dark chocolate chips | 1 cup | 60-70% cocoa preferred |
| Butter | 2 tablespoons | Unsalted, softened |
For the Brownie Cookies:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 cup | Spooned and leveled |
| Unsweetened cocoa powder | ¼ cup | Dutch-processed preferred |
| Baking soda | ½ teaspoon | Fresh for best results |
| Salt | ½ teaspoon | Fine sea salt |
| Butter | 6 tablespoons | Melted and cooled slightly |
| Brown sugar | ¾ cup | Packed |
| Granulated sugar | ¼ cup | Regular white sugar |
| Large egg | 1 | Room temperature |
| Vanilla extract | 1 teaspoon | Pure vanilla preferred |
| Semi-sweet chocolate chips | ½ cup | Optional but delicious |
Substitutions:
- Dairy-free: Replace heavy cream with full-fat coconut milk and use vegan butter
- Gluten-free: Swap all-purpose flour for 1:1 gluten-free flour blend
- Lower sugar: Reduce granulated sugar by half (cookies will be less sweet but still delicious)
Step-by-Step Directions
Make the Ganache First:
- Heat the cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil).
- Pour hot cream over chocolate chips in a bowl. Let sit for 2 minutes without stirring.
- Whisk gently from the center outward until smooth and glossy. Stir in softened butter until fully incorporated.
- Refrigerate ganache for 20-30 minutes until firm enough to scoop but not rock-hard.
Pro Tip: The ganache should hold its shape when scooped but still be soft enough to bite through easily.
Prepare the Cookie Dough:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together dry ingredients (flour, cocoa powder, baking soda, and salt) in a medium bowl.
- Combine melted butter and sugars in a large bowl, whisking until well blended.
- Beat in egg and vanilla until the mixture is smooth and slightly glossy.
- Gradually fold in flour mixture using a wooden spoon or rubber spatula. Don’t overmix—stop as soon as no flour streaks remain.
- Stir in chocolate chips if using.
Pro Tip: The dough should be thick but scoopable. If it seems too wet, chill for 10 minutes.
Assemble and Bake:
- Scoop cookie dough into 24 portions using a cookie scoop or tablespoon.
- Flatten each portion in your palm and place a small scoop of ganache (about ½ teaspoon) in the center.
- Wrap dough around ganache, pinching seams to seal completely. Roll into balls and place on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers still look slightly underdone.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Pro Tip: Don’t overbake! Cookies continue cooking on the hot pan even after removing from the oven.
How to Serve
These brownie cookies stuffed with ganache are perfect on their own, but here are some delicious serving suggestions:
Classic pairings: Serve warm with a tall glass of cold milk or your favorite coffee. The contrast of temperatures makes the ganache center even more luxurious.
Dessert platter: Arrange on a platter with fresh berries and a dusting of powdered sugar for an elegant presentation.
Ice cream sandwich: Let cookies cool completely, then sandwich vanilla or mint ice cream between two cookies for an over-the-top treat.
Garnish ideas: Drizzle with melted white chocolate, sprinkle with flaky sea salt, or dust with cocoa powder before serving.
Expert Tips for Success
Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
Make-ahead magic: Prepare cookie dough balls (with ganache inside) and freeze on a baking sheet. Once solid, transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to baking time.
Ganache consistency: If your ganache becomes too thick while chilling, let it sit at room temperature for 5-10 minutes before scooping.
Even baking: Rotate baking sheets halfway through cooking time for evenly baked cookies.
Variations to try:
- Peppermint twist: Add ¼ teaspoon peppermint extract to ganache
- Salted caramel: Replace ganache with store-bought salted caramel (chilled until firm)
- Nutty delight: Mix chopped toasted hazelnuts into the cookie dough
Common Questions
Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, but use a 2:1 ratio of chocolate to cream since milk chocolate is softer. The ganache will be sweeter and less intense.
Why are my cookies spreading too much?
This usually happens when the dough is too warm or the oven temperature is too low. Chill shaped cookies for 15 minutes before baking, and double-check your oven temperature with a thermometer.
How do I prevent the ganache from leaking out?
Make sure to pinch the seams tightly and roll the dough balls with the seam-side down. Also, don’t overfill—less ganache is better than cookies that burst open.
Can I double this recipe?
Absolutely! The ganache doubles perfectly, and you can make the cookie dough in batches if your mixer is small. Just be sure to have enough baking sheets or bake in multiple rounds.
What if I don’t have heavy cream?
You can substitute with half-and-half, but heat it gently and whisk in an extra tablespoon of butter for richness. The ganache will be slightly less thick but still delicious.
Final Thoughts
These easy brownie cookies stuffed with ganache prove that the best treats often come from simple techniques with spectacular results. The combination of rich, fudgy cookie exterior and smooth, decadent ganache center creates a dessert that feels both familiar and special.
Don’t be intimidated by the ganache-stuffing process—it’s more forgiving than you think! Even if a few cookies crack or the ganache peeks through, they’ll still taste incredible. The key is working with properly chilled ganache and sealing those seams well.
Whether you’re baking for a special occasion or just because Tuesday needs more chocolate, these brownie cookies deliver pure joy in every bite. Give them a try, and prepare to become everyone’s favorite baker!
