Cream Cheese Stuffed Brownies (Printable Version)

Fudgy brownie cookies with a creamy cheese center, combining rich chocolate and smooth filling.

# What You'll Need:

→ Cream Cheese Filling

01 - 4 oz cream cheese, softened
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon vanilla extract

→ Brownie Cookie Dough

04 - 1 box brownie mix (18-19 oz)
05 - 1/4 cup all-purpose flour
06 - 2 large eggs
07 - 1/3 cup vegetable oil
08 - 2 tablespoons water
09 - 1/2 cup semi-sweet chocolate chips, optional

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth. Refrigerate for 10 minutes to firm up.
03 - In a large bowl, combine brownie mix and all-purpose flour. Add eggs, vegetable oil, and water; mix until just combined. Fold in chocolate chips if using.
04 - Scoop tablespoon-sized portions of brownie dough and flatten slightly in your hand.
05 - Place 1 teaspoon of cream cheese filling in the center of each dough disc. Fold dough around filling, pinching to seal and rolling into a ball.
06 - Space stuffed dough balls 2 inches apart on prepared baking sheets.
07 - Bake for 10 to 12 minutes, until edges are set but centers remain slightly soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.

# Expert Tips:

01 -
  • They look and taste fancy enough for company, but come together faster than you'd think.
  • The contrast between the fudgy brownie exterior and creamy center hits different every single time.
02 -
  • If your cream cheese filling is too soft after mixing, don't skip the refrigeration step—it makes a huge difference in how easy they are to stuff.
  • These cookies continue to cook slightly after you pull them out, so don't wait for them to look fully done or you'll end up with cakey results instead of fudgy ones.
03 -
  • Room temperature cream cheese is non-negotiable—take it out of the fridge 30 minutes before you start, and your filling will blend smooth and creamy every time.
  • If your brownie dough gets too warm while you're working, stick it in the fridge for 10 minutes, and it'll be much easier to handle without the filling breaking through.
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