Oh my goodness, if you haven’t tried these super fudgy raspberry stuffed brownie cookies, you’re seriously missing out! Imagine biting into a soft, chewy brownie cookie only to discover a burst of tangy raspberries and luscious chocolate chips inside. It’s like a delightful little surprise in every bite! I love making these when I want to impress friends or just treat myself after a long week. The combination of rich chocolate and fresh raspberries is simply magical—sweet, tart, and oh-so-decadent! Honestly, they’re a crowd-pleaser every single time. Plus, they’re easy to whip up, so you can have fresh cookies in no time. Trust me, once you try these, they’ll become a go-to dessert in your kitchen!
Ingredients List
Let’s gather everything we need to create these scrumptious super fudgy raspberry stuffed brownie cookies! Here’s what you’ll need:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries (or frozen, if you prefer)
- 1 cup chocolate chips, semisweet or dark
Having these ingredients on hand makes the entire process so much smoother! Make sure your butter is softened to room temperature for easy mixing, and feel free to use frozen raspberries if fresh ones aren’t available. With this simple yet decadent list, you’re on your way to baking bliss!
How to Prepare super fudgy raspberry stuffed brownie cookies
Alright, let’s dive into the delicious process of making these super fudgy raspberry stuffed brownie cookies! Follow these steps, and you’ll be on your way to cookie heaven!
Step 1 – Preheat the Oven
First things first, preheat your oven to 350°F (175°C). Trust me, this step is crucial! Preheating ensures that your cookies bake evenly, giving you that perfect fudgy texture we all love. No one wants a cookie that’s baked on the outside but gooey in the middle!
Step 2 – Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until the mixture is smooth and fluffy. This should take about 2-3 minutes. You want it to be light in color and have a lovely, creamy texture. This step is important because it incorporates air into the mixture, making your cookies nice and soft.
Step 3 – Add Eggs and Vanilla
Now, it’s time to add the eggs! Crack them in one at a time, mixing well after each addition. This helps them blend in beautifully. Don’t forget to stir in the vanilla extract after the eggs are well incorporated. That vanilla aroma is just divine!
Step 4 – Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, and salt. This helps to evenly distribute the cocoa and salt throughout the flour, ensuring a consistent flavor in every bite. You’ll want to make sure there are no lumps, so give it a good whisk!
Step 5 – Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. I usually do this in three parts, mixing gently until just combined. Be careful not to overmix; we want our cookies to be tender and fudgy!
Step 6 – Fold in Raspberries and Chocolate Chips
Now comes the fun part! Gently fold in the fresh raspberries and chocolate chips. Be careful here—you’re aiming to keep the raspberries intact to maintain those lovely bursts of flavor. Just use a spatula and go slowly; it’s totally worth it!
Step 7 – Bake the Cookies
Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in your preheated oven for 12-15 minutes. They should look set but still soft in the center. Remember, they’ll continue to cook a bit on the baking sheet after you take them out.
Step 8 – Cooling the Cookies
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling period is essential for achieving the right texture, so don’t skip it! Once cooled, dig in and enjoy these fudgy delights!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for last-minute cravings!
- Rich, fudgy texture that melts in your mouth.
- Delicious flavor combination of chocolate and fresh raspberries.
- Ideal for gatherings, parties, or just a cozy night in.
- Each cookie is stuffed with a delightful burst of raspberry goodness.
- Perfectly chewy with just the right amount of sweetness to satisfy any sweet tooth.
Honestly, once you try these, they’ll be your new favorite cookie to whip up for any occasion!
Tips for Success
To ensure your super fudgy raspberry stuffed brownie cookies turn out perfectly every time, here are a few pro tips! First, if you prefer a chewier cookie, keep an eye on the baking time. Baking them for just 12 minutes can give you that soft, gooey center we all crave. Also, don’t hesitate to use frozen raspberries if fresh ones aren’t available; they work just as well and can save you a trip to the store! Lastly, let those cookies cool on the baking sheet for a bit before transferring them to a wire rack—this helps them set up nicely without falling apart. Trust me, these little adjustments make all the difference!
Nutritional Information
So, let’s talk about the nutrition of these delightful super fudgy raspberry stuffed brownie cookies! Keep in mind that these values are estimates, but they give you a good idea of what you’re indulging in. Each cookie has about 200 calories, with 10 grams of fat and 3 grams of protein. You’ll also find around 15 grams of sugar and 30 grams of carbohydrates per cookie. They do pack a bit of a sweet punch, but hey, who can resist a delicious cookie every now and then? Enjoy them in moderation, and savor every fudgy bite!
FAQ Section
You might have some questions about these super fudgy raspberry stuffed brownie cookies, and I’m here to help! Let’s dive into some common queries:
Can I use other fruits instead of raspberries?
Absolutely! While raspberries are my favorite for that tangy sweetness, you can try using chopped strawberries, blueberries, or even cherries. Just keep in mind that different fruits will slightly change the flavor profile!
How should I store the cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze beautifully—just wrap them in plastic wrap and pop them in the freezer for up to two months!
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance and keep it in the fridge. Just make sure to let it come to room temperature before baking for the best results.
What if my cookies spread too much while baking?
If you find that your cookies are spreading too much, it could be due to warm butter. Ensure your butter is softened but not melted. Also, chilling the dough for about 30 minutes before baking can help them maintain their shape!
Can I substitute the flour for a gluten-free option?
Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just make sure it contains xanthan gum for the best texture. Happy baking!
For more information on the benefits of raspberries, check out this Healthline article.
For tips on baking cookies, you can visit Baking Mad.
If you’re looking for more delicious dessert recipes, check out our dessert section.
Print
Super Fudgy Raspberry Stuffed Brownie Cookies Delight
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious brownie cookies filled with raspberry goodness.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in the raspberries and chocolate chips.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes or until set.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use frozen raspberries if fresh are not available.
- Adjust baking time for desired chewiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: super fudgy raspberry stuffed brownie cookies
