Ganache Brownie Cookie Sprinkles

These ganache-stuffed brownie cookies bring together fudgy brownie goodness and creamy chocolate ganache in one irresistible treat. Crisp edges, chewy middles, a luscious surprise inside, and a shower of sprinkles on top make them a festive choice for celebrations or whenever serious chocolate cravings hit.

My family first devoured these cookies at a birthday party and now ask for them on every holiday. They make a perfect rainy day baking project too.

Ingredients

• Good quality semisweet and milk chocolate: ensures deep chocolate richness and silky ganache. Choose a chocolate bar over chips for best melting
• Dutch-process cocoa powder: enhances color and adds a mellow, hearty cocoa note. Look for a brand with a deep brown hue
• Heavy cream: makes the ganache center luscious and creamy
• All-purpose flour: keeps these cookies soft with the right structure. Scoop with a spoon and level for accuracy
• Baking soda: gives the cookies a gentle lift and chewy texture
• Kosher salt: brightens all the chocolatey notes without making things salty
• Unsalted butter at room temperature: means tender but crisp edges. Choose a high-fat, European style if you want an ultra-rich cookie
• Packed brown sugar: adds depth and chew. Use fresh, soft brown sugar for best results
• Granulated sugar: helps crisp the edges
• Large eggs: hold things together and add rich flavor. Room temperature eggs blend best
• Vanilla extract: rounds out flavors. Pure vanilla gives best results
• Rainbow sprinkles: give the cookies their playful finish. Choose jimmies or confetti-style chips for bright color and crunch

Step-by-Step Instructions

Make Ganache:

Finely chop the chocolate and place it in a bowl. Warm heavy cream just to the point of bubbling around the edges without boiling. Pour the hot cream over chocolate and let it sit for thirty seconds. Begin whisking from the center outwards until the mixture emulsifies and looks glossy. Whisk and fold occasionally as it cools until the ganache thickens to peanut butter consistency. This usually takes about twenty to thirty minutes for perfect scooping texture

Portion and Freeze Ganache Centers:

Using a teaspoon or piping bag, create two dozen round dollops of ganache onto parchment. These should be flat rather than tall so they sit well inside the cookie dough. Transfer to the freezer until fully set and solid. Keeping them very cold is key for neat stuffing

Prepare Dry Ingredients:

In a bowl, whisk together the flour, Dutch cocoa, baking soda, and salt. Whisking ensures even distribution so every cookie bakes up with a uniform crumb and chocolate flavor

Melt Chocolate:

Gently melt chocolate in a double boiler or in short microwave bursts on low power. Stir frequently to avoid scorching. Let the chocolate cool slightly so it does not melt the butter when added later

Cream Butter and Sugars:

In a stand mixer or with hand beaters, cream the butter, brown sugar, and granulated sugar on medium-high speed for about three minutes. The mixture should lighten in color and get fluffy which helps the cookies bake up thick and chewy

Mix in Eggs and Vanilla:

Reduce speed to low and add eggs one at a time. Wait for each egg to fully mix in before adding the next to ensure a cohesive dough. Scrape down the sides then mix in vanilla for warmth and aroma

Blend in Chocolate:

Pour in the melted cooled chocolate and beat on low until the batter turns an even deep brown so the chocolate flavor is in every bite

Add Dry Ingredients:

With mixer on low speed, gradually mix in the dry ingredients just until no flour streaks remain. Overmixing can make cookies tough so stop as soon as everything is combined

Chill Dough:

Press a piece of plastic wrap directly onto the surface of the dough and chill just twenty to thirty minutes. This short chill firms the dough enough to shape easily without making it too stiff to handle

Shape and Stuff Cookies:

Preheat oven to three hundred fifty degrees Fahrenheit and line two baking sheets with parchment. Scoop dough into balls then flatten each into a thick disc. Place a frozen ganache center between two dough discs and seal the edges tightly. Shape the stuffed dough into a puck shaped ball

Decorate with Sprinkles:

Dip the top of each ball in sprinkles for a burst of color. Place cookies spaced well apart on the prepared sheet to allow for spreading during baking

Bake:

Bake for nine to eleven minutes until the tops are puffed and no longer glossy. Do not overbake if you want a gooey center

Shape and Cool:

Immediately after baking use a round cookie cutter larger than the cookie to gently swirl and tidy the edges while cookies are still hot and soft. Cool for ten minutes on the tray before transferring to a rack. This lets the cookies set up without breaking

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The dreamy ganache filling is my favorite part. My sister always used to sneak the frozen centers while helping me bake these and now we laugh about it every time we make them together

Storage Tips

Keep cooled cookies in an airtight tin up to one week. For longer storage, freeze both unbaked filled dough balls or already baked cookies. To freeze dough, space filled rounds on a tray to harden then transfer to a bag for future baking straight from frozen just add a minute or two to the baking time.

Ingredient Substitutions

If you only have natural cocoa powder you can swap it but the color and flavor will be lighter. Swap half the semisweet chocolate with milk chocolate if you like a sweeter cookie. Plant based butter and a rich non dairy cream can make these cookies dairy free with a slightly softer center.

Serving Suggestions

Pile a plate with these cookies for a party centerpiece or birthday treat. They make adorable favors when wrapped individually. Warm gently in the microwave for a molten center or sandwich some vanilla ice cream between two for a brownie cookie ice cream sandwich.

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Cultural and Historical Notes

Ganache as a filling comes from classic French pastry technique typically used in truffles and cakes. By hiding it inside a brownie cookie you get the best of French tradition and classic American cookie baking in one playful bite.

Frequently Asked Questions

→ How do you achieve a gooey ganache center?

Freeze the ganache portion after shaping. This helps the chocolate center stay creamy and distinct inside the cookies as they bake.

→ What type of chocolate works best for the ganache?

Use a mix of semisweet and milk chocolate for a rich but balanced flavor. High-quality chocolate melts smoothly into a luscious filling.

→ Can the dough be made ahead?

Yes, you can prepare the dough and store it in the refrigerator for up to a day, or freeze stuffed dough balls to bake later as needed.

→ Why press the cookies with a cutter after baking?

Swirling a round cutter around warm cookies tucks in the edges, resulting in a perfectly round, professional appearance.

→ How do you keep cookies soft after baking?

Store cooled cookies in an airtight container at room temperature. This helps maintain their chewy texture for several days.