Gluten Free Stuffed Brownie Cookies (Peanut Butter or Pistachio)
Deliciously fudgy gluten free Stuffed Brownie Cookies with a scrumptiously generous filling of either peanut butter or pistachio crème … Which will you make first? Peanut butter version is optional dairy free.
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There’s only one thing better than Brownie Cookies and that’s STUFFED Brownie Cookies. Fudgy discs of supremely chocolatey cookie wrapped around delicious, contrasting fillings… in this case peanut butter OR pistachio crème. Either or both should be in your cookie tin ASAP… I promise you’ll thank me when the joy washes over you!
What makes these gluten free Stuffed Brownie Cookies PERFECT?
- They’re beautifully crisp and crinkly on the edges with a gently fudgy crumb, that’s just begging to be broken open to reveal the secret filling.
- Just like the ultimate gluten free brownie recipe, they’re made with plenty of real dark chocolate (nearly 30% by weight) with a touch of cocoa for cookie balance.
- They’re gluten free and safe for Coeliacs (Celiacs).
- The peanut butter version is also easy to create dairy free.
- They’re simple to make.
- Once tried, you’ll be smitten!
Ingredients for Stuffed Brownie Cookies
Whether you opt for Peanut Butter Stuffed Cookies or Pistachio-Stuffed Cookies, they’re made with a firmer cookie variant of gluten free brownie batter… But filled… obviously! You need:
Dark chocolate and cocoa
The best brownies are (in my opinion) made with real chocolate. Cocoa brownies are less-fudgy, slightly ‘powdery’ and often with a faint bitterness that I (personally) find a bit meh. Although I have added a little cocoa to this recipe (to ensure a stable cookie texture), I worked hard to create balance ratios for ultimate fudginess.
Try to use good-quality dark chocolate for the best results. It makes a huge difference! I use Callebaut Belgian Dark Chocolate Callets. And yes… I really do buy them in bulk! 2.5kg of Callets may sound expensive at £33.20 (April 2026 price)… But at 1.3p per gram, it’s still cheaper than Cadbury’s Bournville which has 18% less cocoa and will cost you 1.5p per gram.
Rest assured, callets last for ages… I generally buy a bag about once a year for my chocolatey home-baking.
The cocoa is bog standard cocoa powder from the baking or drinks aisle (with no milk or sugar added!)… In North America you need ‘Dutch-processed’. Or alternatively, use cacao powder!
Butter
For Stuffed Brownie Cookies use BLOCK dairy butter (or a block dairy free alternative). This will provide the best texture and stability to the cookie dough.
Butter is melted before it’s added to the dough for a chewier, fudgier texture and to help give the cookies their crackly, brownie surface.
Gluten free flour blend
Stuffed Brownie Cookies should work fine with any good gluten free flour blend. However, I make them with my Gluten Free Alchemist wholegrain, rice free flour blend B… I LOVE using this blend. And it pairs particularly well when baking with chocolate… Being a rice-free blend, it also cuts out the grittiness that all too often, defines a gluten free bake!
Leavening, xanthan gum and salt
To ensure a bit of height and lightness, gluten free Brownie Cookies have a small amount of leavening. This is in the form of baking powder and bicarbonate of soda (baking soda).
A hint of salt is included to enhance flavour… And the tiniest bit of xanthan gum for structure. If you can’t tolerate xanthan gum, the cookies will hold fine without it… It’s honestly such as small amount! The only difference will be their possibly drying out slightly quicker… But I doubt they’ll stick around long enough to notice 🤭.
Egg
Egg is necessary for binding, fudginess and structure and also for ensuring stuffed brownie cookies with a lovely crackly crust.
Although it’s only 1 egg, size matters! The liquid egg weight is around 57g… That’s equivalent to 1 UK Large-sized egg… Or a very/extra-large egg in North America. I’ve specifically given liquid weight in the recipe for consistency. But if you want to know how your egg sizes compare, check my international Egg Size and Weight Comparison Chart.
Sugar and vanilla
For balanced sweetness, these gluten free Stuffed Brownie Cookies contain a combination of white and brown sugars… and a hint of vanilla!
The amount of sugar is limited to what is necessary for brownie cookie texture and structure without adding excessive sweetness… But cookies are cookies and some sugar is necessity!
Fillings and Extras…
Stuffed Brownie Cookies with extra chocolate chips
I’ve added a few extra dark chocolate chips to my brownie cookie dough for good measure… and before they’re stuffed! They’re ‘optional’ of course. But more chocolate in a chocolate brownie cookie is a good thing, right? Again, I use Callebaut chocolate callets (mentioned above), as they’re delicious and perfectly melty!
Peanut Butter Stuffed Brownie Cookies – Crunchy or Smooth?
It’s a personal thing, but I much prefer Peanut Butter Stuffed Cookies made with crunchy peanut butter. The little crunchy bites of peanut bring extra texture. As I say though, it’s a personal thing… And if you prefer a more ‘uniform’ bite, use smooth peanut butter instead.
Either way, be generous… around 11g of peanut butter in each and every cookie… And yes, I did (rather obsessively) weigh it 😆. This was about the right amount for each ball of dough to wrap without breaking up… And yep… I weighed that too! 🙈 Each ball of dough was around 48g.
Pistachio Crème Stuffed Brownie Cookies
Ever since ‘Dubai Chocolate’ went viral, pistachio seems to have become a global obsession. I’m not complaining… I ADORE Pistachio both for its flavour and colour. I’ve been using these gorgeous green nuts in my recipes for years. From Pistachio Meringue Cookies and Pistachio Olive Oil Cake… To Gluten Free Fried Doughnuts filled with Pistachio Crème and Homemade Pistachio Marzipan. I even have a recipe for BBQ Swordfish with Lime, Pistachio and Coriander! But I digress…
The international obsession with pistachio has also meant a proliferation of brands (including supermarkets) selling easy to source jars of pistachio crème… What a win! Just be aware when buying… They vary massively from brand to brand in terms of ingredients and the percentage of pistachio used. Also be aware that there is a difference between pistachio crème and pistachio butter (made simply from ground/pasted pistachio). Greener/brighter crèmes tend to have higher ratios of pistachio nuts.
The winner for me both for colour and creaminess (with 30% pistachio) and also for price, is pistachio crème from the Sainsbury’s Taste the Difference range.
Tips for the BEST gluten free Stuffed Brownie Cookies
Stuffed Brownie Cookies are easy! But it always helps to have tips to get the best out of any recipe. Here’s what you need to know…
- Follow the recipe! It’s detailed to help you every step of the way.
- Melt the chocolate with the butter slowly, stirring frequently… And stop heating when a few small chunks of chocolate remain. Stir to melt with the warmth of the bowl and let the mix cool slightly before use. Why? Because heating too hot and too fast can split the butter and seize the chocolate. And this may result in oily, grainy cookies.
- Whisk the egg, sugars and vanilla until visibly thickened (and starting to leave a trail). This adds air and structure to the batter and hence the cookies!
- Don’t whisk any of the other ingredients. Use a firm wooden/silicone spoon to beat. This avoids too much air from turning the cookies into cake.
- Chill the cookie dough before rolling and baking. If it’s too wet and soft, it will spread into pancakes and your cookies will be doomed!
- For even-sized cookies, weigh the dough balls and filling. Weight guides are given on the recipe card.
- When rolling and shaping cookies, it helps to wear food gloves. This stops the dough sticking to fingers and makes the process quicker, cleaner and easier. Wash and dry hands while wearing them, so they can be used again! These (click) are the gloves I recommend.
- Leave plenty of room on the tray (at least 5 cm) between each ball of cookie dough to allow for spreading.
- Don’t over-bake. The cookies are very soft when they come out of the oven, but set as they cool. Leave them on the trays until firm enough to move.
How to fill Stuffed Brownie Cookies
Stuffing the brownie cookie dough is easy. But it helps to have a ‘method’ to follow… giving the process a logical order. So…
- Divide the filling into evenly sized/weighed rounded piles and (if possible) chill or pop in the freezer to harden ahead of time.
- Split the chilled cookie dough into evenly sized/weighed chunks.
- Roll the cookie dough pieces into balls.
- Working methodically one cookie at a time, take a dough ball and flatten it into a circle around 6 cm in diameter. Do this either in the hand, or on a piece of baking paper to avoid sticking. The edges of the disc should be slightly thinner than the centre.
- Put one of the rounded filling piles into the centre of the dough disc. Very gently fold the edges of the circle over the filling, pinching together and smoothing the dough until the stuffing is completely sealed.
- Re-roll into an even ball, then set aside.
- Repeat the flattening, filling, sealing and re-rolling process until all the cookie dough balls are stuffed.
- Remember to chill the balls again before baking, to prevent excess spreading in the oven.
Recommended Products when making gluten free Brownie Cookies
There are a few products in my kitchen that I swear by and couldn’t live without! They make my life easier and/or my recipes more consistent. For this recipe, those products include:
- KitchenAid hand-held whisk
- Food-Safe Gloves
- Dual-Platform Digital Scales
- Lakeland Baking Parchment (never sticks!)
- Callebaut ‘811’ Belgian Chocolate Callets
- Sainsbury’s TTD Pistachio Crème
- Gluten Free Alchemist home-mixed rice free flour blend B
- Lakeland 3-Tier Cooling Rack
Storing your cookies
Stuffed Brownie Cookies should be stored in an airtight container at room temperature. They are best eaten within 2 days, but are still good for up to 5.
Although I haven’t tested, these cookies should also freeze well. Freeze as soon as possible after cooling completely. Layer them between sheets of baking paper in an airtight container before freezing to prevent sticking. Store for up to 2 months and defrost them completely before eating. Warm gently in a microwave for extra deliciousness.
Ready to make Gluten Free Stuffed Brownie Cookies?
The recipe for my Gluten Free Stuffed Brownie Cookies is below. I hope you love them.
Let me know if you make them with a comment at the bottom, a message or tag on social media (Instagram, Facebook, Pinterest), or an email to kate@glutenfreealchemist.com
If you love cookies, check out my dedicated Gluten Free Biscuits and Cookies Index. There’s over 60 different biscuit and cookie recipes… ALL shared on the website for free! If you need a more ‘traditional’ fat and fudgy chocolate cookie recipe, then check out my alternative Perfect Gluten Free Chocolate Cookies!
And for everything else, head over to my Gluten Free Recipe Index… It’s the perfect place to start your gluten free kitchen journey!
All shared with my love
Stuffed Brownie Cookies – Gluten Free (with Peanut Butter or Pistachio)
Key equipment
- large baking trays
- fridge
- oven + hob
Ingredients
- 115 g good quality dark chocolate
- 70 g unsalted block butter (or dairy free block alternative)
- 75 g plain gluten free flour blend (I use GFA rice-free Blend B)
- 6 g cocoa powder (aka Dutch processed)
- ⅛ tsp xanthan gum
- ½ tsp baking powder
- ⅛ tsp bicarbonate of soda (baking soda)
- ⅛ tsp fine sea salt
- 1 large egg (= UK large – liquid weight around 57g)
- ½ tsp vanilla extract
- 50 g caster or granulated sugar
- 20 g soft light brown sugar
- 40 g dark chocolate chips (dairy free as required) – optional
- 100 g peanut butter (crunchy or smooth as preferred) OR 135g pistachio crème
- an additional 36 chocolate chips to decorate the cookies (optional) – dairy free as required
Instructions
- Prepare a couple of large baking sheets by lining with baking paper.
- In a heat-proof glass bowl in the microwave on medium heat, or in a small saucepan set over a low heat, gently melt together the dark chocolate and butter, stirring frequently until just liquid. Set aside to cool slightly.
- Weigh and mix together the dry ingredients: flour, cocoa powder, xanthan gum, baking powder, bicarbonate of soda and salt. *TIP: weigh into an airtight container and shake vigorously. Set aside.
- In a large bowl using an electric whisk, beat the egg with the vanilla and sugars until visibly thickened (and just starting to leave a trail when the whisk is lifted).
- Add the melted chocolate-butter mixture to the bowl and beat through using a wooden/silicone spoon, until evenly blended (do not whisk!)
- Sift the dry ingredients into the bowl and beat through with a wooden/silicone spoon.
- Add and stir through the chocolate chips.
- Chill the mixture in the fridge until firm (around 2 to 3 hours). *to speed up the firming, the mixture can be placed in the freezer for around 45 minutes. When firm enough, the dough will be quite hard, but still mouldable.
- Divide the chocolate cookie mixture into 9 balls (each around 48-49g).
- Working with one ball at a time, flatten using the fingers, either in the hand, or on a small sheet of baking paper to prevent sticking. The flattened circle should be around 6 cm in diameter. *TIP: Wear food gloves to make this process clean and simple.
- As you flatten each ball, place about a teaspoon of peanut butter (11g per cookie) in the centre of the disc.
- Carefully pinch together the chocolate dough over the peanut butter, all around the circle, until the peanut butter is fully sealed. (* If filling with pistachio crème, the filling will weigh around 15g per cookie – approx. 1 teaspoon. The pistachio crème may benefit from chilling before use, as it can be quite soft and is runnier than peanut butter).
- Roll the cookie dough using hands to form a ball.
- Continue the flattening, filling and rolling process with each ball of dough until all are sealed balls.
- Set the balls on the prepared baking trays with at least 5 cm between each.
- Gently poke 4 chocolate chips (if using extra) into the top of each cookie ball.
- Chill the dough balls in the fridge for around an hour to firm up (so they don’t over-spread in the oven).
- Pre-heat the oven to 180 C (350 F).
- Bake the cookies for 13 to 15 minutes until gently firm at the edges, swapping the trays mid-way through to bake evenly.
- Remove from the oven. The cookies will be very soft when they first come out, so leave them on the trays for 10 minutes before transferring to a wire rack to cool completely.
- Scoff wildly either warm or cold. Cookies should be stored in an airtght container.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Stuffed Brownie Cookies shared with
- Fiesta Friday #636 with Angie
- Full Plate Thursday with Miz Helen’s Country Cottage
