These rich and fudgy brownie cookies feature a decadent molten chocolate and raspberry filling, creating the perfect balance of crisp edges and a gooey center. Perfect for chocolate lovers, these indulgent cookies are a delightful twist on classic brownies, combining deep cocoa flavors with a luscious, jam-filled surprise.

Why You’ll Love This Recipe

Rich and fudgy – A soft, brownie-like texture with a slightly crisp exterior.
Molten chocolate filling – A decadent chocolate and raspberry center that melts in your mouth.
Simple ingredients – Uses pantry staples for an easy yet impressive treat.
Perfect for special occasions – A gourmet-style cookie ideal for gifting or celebrations.
Balanced sweetness – Dark chocolate and tart raspberries create a sophisticated flavor combination.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt

For the Filling:

1/2 cup dark chocolate, melted
1/3 cup raspberry jam

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Melt the chocolate and butter – In a saucepan over low heat, melt the butter and semi-sweet chocolate chips, stirring until smooth. Let cool slightly.
Whisk wet ingredients – In a bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
Combine – Pour in the melted chocolate mixture and stir until fully incorporated.
Add dry ingredients – Sift in the flour, cocoa powder, baking powder, and salt. Fold gently until a thick dough forms.
Chill the dough – Refrigerate for 15 minutes to firm up.
Shape the cookies – Scoop a tablespoon of dough, flatten slightly, add a teaspoon of melted chocolate and raspberry jam in the center, then top with another scoop of dough. Seal the edges to encase the filling.
Bake – Place cookies on the prepared baking sheet, leaving space between them. Bake for 10-12 minutes, until the edges are set but the centers remain soft.
Cool and serve – Let the cookies cool slightly before enjoying the gooey, molten center.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 10 cookies
Calories: 280 kcal per cookie

Variations

Different fillings – Swap raspberry jam for peanut butter, caramel, or Nutella.
Extra chocolatey – Stir in additional chocolate chips for a double-chocolate effect.
Nutty twist – Add chopped hazelnuts or almonds for crunch.
Salted caramel version – Use caramel sauce and sprinkle with flaky sea salt.
Spiced flavor – Add a pinch of cinnamon or espresso powder to enhance the chocolate depth.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to a week. Let come to room temperature before eating.
Freezing: Freeze unbaked cookie dough balls with filling for up to 2 months. Bake straight from frozen, adding 1-2 minutes to the bake time.
Reheating: Microwave for 10-15 seconds to re-melt the gooey center.

FAQs

How do I prevent the filling from leaking?

Ensure the dough fully seals around the filling and chill before baking for the best results.

Can I use milk chocolate instead of dark chocolate?

Yes, but the cookies will be slightly sweeter. Dark chocolate provides a richer contrast.

Can I make these cookies gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Why are my cookies too dry?

Overbaking can cause dryness. Remove them from the oven when the edges are set but the center

Gooey Stuffed Brownie Cookies