Chocolate Stuffed Cookies
What’s better than a chocolate chip cookie? Chocolate stuffed cookies! These soft chocolate cookies have melted chocolate in every bite. I’m showing you the trick for making the best stuffed cookies that everyone will love.
I’ve always loved chocolate chip cookies, but then I learned how to make stuffed chocolate chip cookies, and now I can’t decide which I love more. Good thing I don’t have to choose!
Table of Contents
The Best Stuffed Cookies
I’ve seen cookies stuffed with chocolate candy bars and other things, but I think the best stuffed cookies have a rich melted chocolate center. You don’t need to chop up a bunch of candy to do that – just use some chocolate cream or even Nutella to get that molten chocolate center.
But if you are looking for a chocolate cookie topped with candy then these Double Chocolate Peppermint Cookies are exactly what you need!
Maybe you’re wondering how you get that soft chocolate center? It’s easy – you freeze scoops of the filling and then wrap the cookie dough around it. In the time it takes for the cookies to bake, the chocolate center melts creating that melted filling that is so good.
So, if you love soft chocolate chip cookies and a dose of rich chocolate to go with them, this recipe is for you!
- Chocolate cream spread – Homemade or storebought
- All-purpose flour – make sure it has at least 11-12% protein, this will help keep the cookies from spreading
- Baking soda
- Sifted cornstarch – be sure to sift to remove any lumps
- Butter – softened
- Lightly packed brown sugar
- Vanilla extract
- Large egg and egg yolk
- Chocolate chips – milk or semi sweet
Cornstarch: This is an important ingredient for getting the right soft texture for the cookies. It also makes the cookies thicker so they can hold the chocolate filling inside.
Chocolate chips: Use your favorite chips – milk chocolate, dark chocolate chips, or semi-sweet chocolate chips are all great for this recipe.
Nutella Stuffed Cookies: Instead of chocolate cream, you can stuff the cookies with Nutella.
How to Make Stuffed Cookies
First, make the chocolate filling balls by scooping one teaspoon of chocolate cream (or Nutella) and place it on a baking sheet lined with parchment paper. You will need six balls. Freeze them while you make the cookie dough.
Whisk the flour, baking soda, salt, and cornstarch in a mixing bowl. In a separate large bowl, beat the sugar and butter with a hand mixer until the mixture is fluffy. Beat in the egg, egg yolk and vanilla.
Add the flour mixture to the wet ingredients and beat until the dough is almost combined. Fold in the chocolate chips.
Scoop three tablespoons of the dough and flatten with your hands. Place a frozen chocolate ball in the center and then scoop another three tablespoons of dough to wrap around it. Smooth the cookie dough into a ball so the chocolate ball is sealed inside. Repeat this process with the rest of the dough.
Place the stuffed cookie dough balls on a parchment paper lined baking sheet. Chill them for at least one hour.
Bake the cookies at 350°F for 11 to 15 minutes. Let them cool for five to ten minutes before serving them.
What’s the difference between granulated sugar and brown sugar when baking cookies?
Granulated (white sugar) is most commonly used when making cookies. It mixes with the other ingredients and makes for a thinner and crisper cookie.
When brown sugar is used, the resulting cookie is chewier and moister. This is due to the fact that brown sugar contains molasses.
Coarser sugars don’t dissolve as well resulting in open-textured cookies with lots of spread.
You can freeze the chocolate balls ahead of time and have them in the freezer when you’re ready to make the cookies. Once they’re frozen, store them in a freezer bag until you’re ready to use them.
Be careful not to overbake the cookies. They are done when they are lightly golden around the edges.
For an extra chocolate treat, press a few extra chocolate chips on top of the cookie dough balls before you bake them.
These chocolate stuffed cookies will keep well in an airtight container for three to four days. You can warm them in the microwave for a few seconds so the filling is melted.
Chocolate chip cookies never tasted so good with that melted chocolate filling inside! Make these chocolate stuffed cookies and they won’t disappoint. Enjoy!
More Chocolate Cookie Recipes
Chocolate Stuffed Cookies
- Chocolate cream spread or Nutella 150 g
FOR THE COOKIE DOUGH
- 1½ cups All Purpose Flour
- ⅓ teaspoon Baking Soda
- 1 pinch Salt*
- 1 tablespoon Cornstarch (sifted)
- ⅓ cup Butter*
- ½ cup +2 tablespoons brown sugar (lightly packed)
- ½ teaspoon Vanilla
- 1 large egg
- 1 large Egg yolk
- ½ cup Chocolate Chips
*If using unsalted butter add ¼ teaspoon of salt.
- With a teaspoon or mini ice cream scoop make 6 balls of chocolate cream spread and place them on a parchment paper lined cookie sheet, freeze them while preparing the cookie dough.
- In a medium bowl whisk together the flour, baking soda, salt and cornstarch.
- In a large bowl beat the sugar and butter until fluffy approximately 2 to 3 minutes. Add the vanilla, egg and egg yolk. Beat until smooth.
- Add the dry ingredients to the wet mixture and beat until almost combined. Fold in the chocolate chips.
- Scoop about 3 tablespoons of cookie dough, flatten with your fingers and place a frozen chocolate ball in the middle. Scoop another 3 tablespoon of dough on top and with your fingers wrap the dough completely around the chocolate spread and form into a ball.
- Place the balls on a parchment paper lined cookie sheet and refrigerate for at least 1 hour.
- Pre-heat oven to 350F (180C).
- Remove the cookies from the fridge and bake cookies in the pre-heated oven for 11 to 13 minutes. Let cool 5 to 10 minutes and serve warm. Enjoy!
They are pretty good, but the thing is: i cant make a ball with that homemade chocolate cream filling because it was a bit aqueous. Do you know the solution for this?
Did you try making balls and freezing them? That’s what I did for these. Spoon the chocolate into balls on a baking sheet and freeze them while you’re making the cookie dough. Stir the chocolate cream a bit before spooning it out so it mixes well together.That should help.The cream itself shouldn’t be too liquidy.
This must be very big cookies！😋
Why couldn’t I find the chocolate cream filling recipe? 🤔
Hi Sophia, the chocolate cream filling is linked in the recipe under ingredients, it’s another post, but here it is 🙂 https://breadsandsweets.com/chocolate-cream-spread/
These cookies are delicious! Happy Baking and Enjoy!
Thanks for the quick response
I used all purpose flour
Perhaps should I use the 00 flour from italy. That I use for pizza.?
Will make again and make smaller too .will let you know
Hi Marlene, The 00 flour doesn’t have enough protein in it so the cookies will flatten. Go for the All purpose flour. If you have to add the egg or butter that’s ok. Happy baking! 🙂
These chocolate stuff cookies were a disaster . The wet and dry mixture was like a crumble . Too dry so added the white of the egg and an additional egg. It made the dough perfect and the cookies turned out well. The ingredients do not seem to be correct proportions .
Pls let me know what you think
Hi Marlene, I’m currently in Italy and it depends on the flour used because flours absorb liquid differently than others so that might be the reason why it crumbled. Adding the additional egg was the right thing to do or adding more butter would have helped as well.