Cream Cheese Stuffed Brownies (Print Version)

Fudgy brownie cookies with a smooth cream cheese center offer a luscious, decadent treat.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth. Refrigerate for 10 minutes to firm up.
03 - In a large bowl, combine brownie mix and flour. Add eggs, oil, and water; mix until just combined. Fold in chocolate chips if using.
04 - Scoop tablespoon-sized balls 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 - Arrange stuffed dough balls 2 inches apart on prepared baking sheets.
07 - Bake for 10-12 minutes, until edges are set but centers are slightly soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.

# Expert Hints:

01 -
  • Brownie mix does most of the heavy lifting, so you get that deep chocolate flavor without the usual scratch baking fuss.
  • That cream cheese center creates an "oh wow" moment when someone bites in, and honestly, people think you spent hours on these.
  • They're ready in under 35 minutes from start to finish, which means you can make them on a whim without clearing your entire evening.
02 -
  • If your cream cheese filling is too soft, it will leak out during baking and you'll end up with a mess—that 10-minute chill is not optional, and honestly, chilling longer never hurts.
  • Underbaking is your friend here; the moment the edges look set, pull them out, because they firm up as they cool and will be perfect instead of dry.
03 -
  • Room temperature cream cheese is non-negotiable—cold cream cheese won't blend smoothly and you'll have little lumps that won't distribute evenly in the filling.
  • If you're making these ahead, store them in an airtight container with parchment between layers; they actually taste better the next day when the flavors have melded.
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