Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These Brownie Pudding Cookies are rich, decadent, and filled with a molten ganache center. They’re pretty simple to make and perfect for prepping ahead for a dinner party or holiday spread. Serve them warm with ice cream on top or dunk them in this gingerbread latte for a real treat.
These cookies sit somewhere between a brownie, a lava cake, and a classic crackly chocolate cookie. I use a whipped egg-and-sugar base to get that dense, fudgy texture without dryness. Then, I chill the assembled dough to ensure the ganache stays put, in order to get that molten center when the cookies are baked. There’s nothing like the feeling of breaking these cookies open while they’re warm and the middle is perfectly ooey gooey, I love it.
Ingredients Youโll Need for Brownie Pudding Cookies
- Semi-sweet or bittersweet chocolate chips – Both semi-sweet and bittersweet chocolate provide a deeper, richer chocolate flavor thanks to their higher cocoa content compared to milk chocolate.
- Heavy cream – Necessary for a silky smooth ganache that sets when cold but melts beautifully once baked.
- Unsalted butter – Melted into the cocoa powder and chocolate to form a glossy base, giving the cookies richness.
- Cocoa powder – Deepens the chocolate flavor and gives the dough its brownie-like intensity.
- Eggs – Beaten thoroughly with sugar to create structure and a crackly top, similar to a classic brownie batter.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Brownie Pudding Cookies
- Make the ganache: Heat the chocolate chips and heavy cream gently until smooth, then refrigerate until fully firm. This step is essential for a clean molten center later.
- Prepare the chocolate base: Melt the butter, then whisk in cocoa powder and chocolate chips until glossy and smooth. Set aside to cool slightly.
- Whip the eggs and sugar: Beat eggs, sugars, vanilla, and salt until pale, thick, and voluminous. The mixture should fall in ribbons and look lightened in color.
- Combine the dough: Slowly mix in the melted chocolate mixture, then fold in the flour and baking soda just until combined.
- Assemble the cookies: Flatten a portion of the dough. Scoop chilled ganache into the center.
- Place another portion on top and seal completely so no ganache is exposed. Chill the assembled cookies thoroughly.
- Bake: Bake for 16 minutes until the cookies are set around the edges, then let them rest on the baking sheet for a few minutes. Serve them warm.
Quick Tips for the Best Brownie Pudding Cookies
- Set a timer for whipping the eggs. The full 6-8 minutes is what gives these cookies their crackly, brownie-style top.
- Use good melting chocolate. Chocolate chips that melt smoothly (like Trader Joeโs semi-sweet) make a noticeable difference in texture.
- The ganache must be very cold and firm before assembling. If itโs even slightly soft, it can leak during baking instead of staying pooled in the center. Chilling the filled dough balls is what guarantees that molten core.
- Seal the dough completely. Any exposed ganache can escape during baking. Pinch seams carefully.
- Bake in batches. These cookies are large and need space to spread evenly.
- Do NOT overbake. To achieve the molten center, do not let the cookies go too long in the oven. Remove them at the 16-minute mark.
- Rest before moving. Letting the cookies sit on the pan prevents breakage while the centers are still molten.
Make-Ahead, Storage & Reheating
- Ganache can be made up to 2 days in advance. Assembled dough balls can be wrapped and refrigerated for up to 24 hours before baking.
- Store baked cookies in an airtight container in the refrigerator for up to 3 days due to the cream-based filling.
- Microwave individual cookies for 10-15 seconds to re-melt the center before serving.
If you tried this Brownie Pudding Cookies recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Brownie Pudding Cookies
Inspired by lava cake, these brownie pudding cookies combine a dense chocolate cookie with a rich ganache center. Theyโre simple to prepare ahead and deliver bakery-style results at home.
Equipment
- 2 half baking sheet
Ingredients
Molten Center:
- 1 cup (6oz) semi-sweet or bittersweet chocolate chips
- 1/3 cup heavy cream
Cookie Dough:
- 1 cup (226g) unsalted butter
- 2/3 cup (60g) cocoa powder
- 1 cup (6oz) semi-sweet or bittersweet chocolate chips
- 2 cups (260g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (200g) white sugar
- 1/2 cup (104g) lightly packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon Diamond Crystal Kosher Salt
- 2 large eggs
Instructions
To Make the Molten Center:
- The molten center is a ganache that gets melty. To make it, combine the heavy cream and 1 cup chocolate chips in a microwave safe bowl and heat in the microwave for 30 seconds then leave the bowl in the microwave for 2-3 minutes with the door closed to let the residual heat help gently melt the chocolate, remove the bowl from the microwave and stir until melted. If the mixture isn’t fully melted, repeat this process. If you don’t have a microwave, melt the chocolate and heavy cream in a double boiler on the stove.
- Cover the bowl with plastic wrap and place ganache in the refrigerator to set for at least an hour before moving on with the recipe. Once the ganache has fully set, move onto the cookie dough.
To Make the Cookie Dough:
- In a small saucepan over low heat melt the butter. Once the butter has melted, remove the pan from the heat and add the chocolate chips and cocoa powder, let it sit for a couple minutes then whisk it all together until you get a glossy smooth mixture. Transfer this to a bowl to cool slightly while you move onto the next steps.
- To the bowl of a stand mixer fitted with a paddle attachment, add the sugars, vanilla extract, salt, and eggs. Beat this on medium high speed for 6-8 minutes, set a timer!!, until the eggs are a voluminous light yellow color and most of the sugar has been dissolved. This step will help us achieve a dense chewy brownie like cookie. While the egg mixture is beating together, whisk the flour and baking soda in a small bowl until combined.
- After the eggs have been going for 6-8 minutes, scrape down the sides of the bowl and then add the chocolate mixture slowly while the mixer runs on low speed. Once the chocolate has been added, scrape down the sides of the bowl then mix on medium speed until everything is fully mixed. Add the flour mixture and mix the dough on low speed just until the dough comes together.
- Once the dough has been mixed we can assemble the cookies. The easiest way to do this is scoop everything out first then combine the pieces. Use a 2 tablespoon scoop to scoop out all the dough, you should get 22 balls. Use a 1 tablespoon scoop for the ganache to get 11 balls.
- To form the cookies, slightly flatten out 2 of the cookie dough balls, place one in the palm of your hand then place a ganache ball in the center and sort of drape the second flattened piece of dough over the ganache ball.
- Gently smoosh the seams of the dough balls together then carefully roll the dough balls with your hands to have a fully encased ball of ganache inside the center of the cookie dough.
- Place the dough balls on a large plate or small baking sheet, repeating the process until you’ve used up all the dough then carefully wrap the dough balls with plastic wrap and place in the refrigerator for at least a couple of hours, this will ensure the ganache stays inside the cookie and gives us that molten center.
- When you’re ready to bake the cookies, preheat the oven to 350ยบF and line 2 large baking sheets with parchment paper.
- Place 6 of the dough balls evenly spaced on one of the baking sheets and bake for 16 minutes, until the cookies have slightly flattened out and there are some cracks around the edges of the cookie.
- Let the cookies hang out on the baking sheet for at least 15 minutes, they will need this rest to sort of firm up. The combo of the hefty size and molten center make them a little sensitive to big moves and loud noises when they first come out of the oven.
- While the first baking sheet rests, place the remaining 5 balls of dough on the other baking sheet and bake for the same amount as the first one.
- After the 15 minute minimum, you can serve! I like to serve these warm with vanilla ice cream, using the molten center almost like a hot fudge. The center should stay warm for an additional 20 minutes or so and if you’re realizing it’s not melted enough for you you can pop it in the microwave for 10-15 seconds to re-melt the center. Store any leftover cookies in the refrigerator because of the heavy cream in the ganache and reheat for 10-15 seconds before serving.
Notes
Quick Tips
Set a timer for whipping the eggs. The full 6-8 minutes is what gives these cookies their crackly, brownie-style top. Use good melting chocolate. Chocolate chips that melt smoothly (like Trader Joeโs semi-sweet) make a noticeable difference in texture. The ganache must be very cold and firm before assembling. If itโs even slightly soft, it can leak during baking instead of staying pooled in the center. Chilling the filled dough balls is what guarantees that molten core. Seal the dough completely. Any exposed ganache can escape during baking. Pinch seams carefully. Bake in batches. These cookies are large and need space to spread evenly. Do NOT overbake. To achieve the molten center, do not let the cookies go too long in the oven. Remove them at the 16-minute mark. Rest before moving. Letting the cookies sit on the pan prevents breakage while the centers are still molten.Make-Ahead, Storage & Reheating
Ganache can be made up to 2 days in advance. Assembled dough balls can be wrapped and refrigerated for up to 24 hours before baking. Store baked cookies in an airtight container in the refrigerator for up to 3 days due to the cream-based filling. Microwave individual cookies for 10-15 seconds to re-melt the center before serving.Nutrition
Calories: 573kcal | Carbohydrates: 65g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 179mg | Potassium: 322mg | Fiber: 5g | Sugar: 40g | Vitamin A: 681IU | Vitamin C: 0.04mg | Calcium: 53mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
Made these as a Valentineโs Day dessert and they turned out great! Easy to follow recipe that yields incredibly rich and delicious cookies โ texture is like the chewy/fudgy edges of brownies, with that decadent molten core. Added a little flaky sea salt on top and served with ice cream as recommended. Will be making again!
Hi Grace,
I’m so glad you enjoyed them. Ooo and the flaky sea salt is a lovely touch!
Thanks for being here, hope you had a sweet Valentine’s Day!