Cream Cheese Stuffed Brownies (Print Version)

Rich fudgy brownie cookies with a creamy filling offering a decadent and easy-to-make dessert experience.

# Ingredient List:

→ Cream Cheese Filling

01 - 4 oz cream cheese, softened
02 - 2 tbsp granulated sugar
03 - 1/2 tsp 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 tbsp water
09 - 1/2 cup semi-sweet chocolate chips, optional

# How-To Steps:

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 until firm enough to handle.
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 desired.
04 - Scoop tablespoon-sized portions of brownie dough and flatten slightly in your hand into disc shapes.
05 - Place 1 teaspoon of cream cheese filling in the center of each dough disc. Fold dough around filling, pinching edges to seal completely, then roll into a ball.
06 - Space stuffed dough balls 2 inches apart on prepared baking sheets.
07 - Bake for 10-12 minutes until edges are set but centers remain slightly soft. Cool on baking sheet for 5 minutes, then transfer to wire rack.

# Helpful Tips:

01 -
  • Quick and easy using brownie mix as a shortcut
  • Rich, fudgy texture with a creamy surprise center
  • Perfect balance of chocolate and tangy cream cheese
  • Impressive presentation that looks bakery-quality
  • Great for parties, holidays, or everyday treats
02 -
  • Chill the cream cheese mixture longer if it's too soft to handle—firmness is key for easy assembly
  • Don't overbake; cookies should look slightly underdone in the center for that fudgy texture
  • For extra decadence, drizzle finished cookies with melted chocolate
  • Use a small cookie scoop for uniform-sized cookies that bake evenly
  • Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months
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