Brigadeiro-Filled Cookie

For many, chocolate chip cookies bring back memories of childhood. They’re one of the classic desserts. When I was growing up in Brazil, brigadeiro chocolate had the same appeal – they will always remind me of childhood birthdays and parties.

tinyB’s brigadeiro-filled cookies are my way of fusing these two delicious traditions into something new and fun.

Hopefully they’ll start a tradition all their own.

Kit Contents

Shelf Life

Food Allergy Warning
Please note that our Cookie Mix is made using Almond Flour. If you are allergic to any tree nuts, please note that our facility is NOT a nut-free facility.

All tinyB items are compostable or recyclable

TinyB is a CO2
neutral company

Classic Kit

Brigadeiro Spread

Vegan Kit

Brigadeiro Spread

Instructional Videos

Step-by-step video instructions

Instructions and Ideas


Setting up your baking station

Classic Recipe

  • 1 stick of unsalted butter ( 113g)
  • 1 tsp of vanilla extract (optional)
  • 1 egg (medium size or large if organic)

Vegan Recipe

  • Substitute butter with vegan butter (100g)
  • Substitute egg with flax seed meal ( 1 tbsp)
  • Water (3 tbsp)
  • Mix flax seed and water and let sit 5 – 10 minutes, until thick


  • Mixing bowl
  • Spatula
  • Baking sheet
  • Something to line the baking sheet: parchment paper or aluminum foil
  • Soup spoon or an ice cream scoop


  1. Preheat the oven to 350º F
  2. Line a baking sheet with parchment paper and set aside.
  3. Soften the butter: let stand for a few hours or microwave on low for 10 seconds at a time.
  4. Add vanilla extract and egg in a mixing bowl and mix well until the egg is completely mixed
  5. Add butter
  6. Add the cookie mix into the mixing bowl and mix it until the dough is formed.
  7. If the dough is sticky, place the cookie dough in the fridge for 5-10 minutes to chill.
  8. Using your finger, make a hole in the center of each piece and add roughly a tsp of brigadeiro. Cover the brigadeiro with dough and roll into a ball.
  9. Place the balls with 2” apart on your prepared baking sheet
  10. Bake for 12-15 minutes or until golden brown. Let sit on the baking sheet or a cooling rack for at least 5-10 minutes before eating. Cookies are soft straight out of the oven, so don’t touch until cooled and hardened.

Nutritional facts