You can stuff and top these Stuffed Chocolate Chip Cookies to your heart’s desire and they will be ah-mazing! Have you seen all the stuffed cookies on Instagram? I am not really a trend follower but two different readers DM’d me asking how to make Stuffed Cookies using my Best American Bakery-Style Chocolate Chip Cookie recipe so I decided to figure out how to make this recipe work.
First of all, I have to tell you that stuffed cookies are even more delicious than Chocolate Chip Cookies – especially if you stuff them with your favorite treats!
And secondly, Stuffed Chocolate Chip Cookies are huge cookies – which makes them even more fun!
Like my original Chocolate Chip Cookies, Stuffed Chocolate Chip Cookies are soft, thick and chewy, with an intense caramel flavor, which also allows the flavors and textures from the fillings to really pop.
To make Stuffed Chocolate Chip Cookies, I altered my Chocolate Chip Cookie recipe slightly. I added more flour and more baking soda to keep the cookies from spreading and breaking open while baking. Decreasing the amount of chocolate chips in the recipe makes it easier to shape the dough around the fillings and leaves room for toppings like M&M’s, pretzels, chopped Oreos or simply more chocolate chips.
It’s so fun combining fillings and toppings! You could try Oreos with peanut butter, white chocolate with Nutella, or caramel with pretzel pieces and nuts.
Below is a list of options as inspiration for stuffing and topping your cookies. Tip: you can cut up larger candy bars to get them to fit inside the dough.
Stuff your cookies with any combination of the following:
- Any kind of chocolate or candy bar
- White chocolate
- Reese’s Peanut Butter Cups
- Peanut butter
- Soft caramels, caramel sauce or dulce de leche
- S‘mores (milk chocolate and half a marshmallow)
- Colored sprinkles (roll the dough ball in the sprinkles)
- Chopped chocolate
- Chopped nuts
- Sea salt flakes
- Peanuts, chopped if desired
- Chopped Oreos
- Chopped pretzels
- Melted chocolate (white or dark): for drizzling on the cookies after baking
How to make Stuffed Chocolate Chip Cookies:
- Prepare the cookie dough, cover and chill it for 1-2 hours, until it’s no longer soft and sticky.
- Get the fillings and toppings ready.
- Flatten about 2 tablespoons of dough between your palms.
- Place the filling (or fillings) in the middle of the dough and wrap the dough around it. For longer, flatter fillings like Oreos and full-sized regular peanut butter cups, mark where you want the top of the cookie to be with a chocolate chip. This ensures the fillings will bake horizontally inside the cookie.
- Shape the dough into a round ball and place it on parchment paper.
- Press toppings or additional chocolate chips into the top of the cookie.
- Chill the dough balls thoroughly, ideally overnight. This prevents the cookies from spreading too much during baking – very important for stuffed cookies – and keeps the fillings inside the cookie covered.
- If your cookies are slightly different sizes due to the different fillings, bake them according to size on separate baking trays. Smaller cookies are going to be done baking faster and you will want to pull them out of the oven as soon as they’re perfectly baked.
- Baking time is critical here! As soon as the cookies rise in the middle and start to lose their shininess, they’re done. If you overbake them, they will get dry.
- Drizzle cooled cookies with melted chocolate and sprinkle with chopped nuts, Oreo crumbs, or colored sprinkles if desired.
Have fun making these Stuffed Chocolate Chip Cookies! I'd love to see your creations on Instagram: please tag me @living_on_cookies
Stuffed Chocolate Chip Cookies
- 1 cup (225 g) butter at room temperature
- 1 cup (210 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 3 cups (420 g) all-purpose flour*
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (6 oz. or 170 g) chocolate chips or chunks plus more for topping
- Oreos, M&M’s, any kind of chocolate or candy bar, white chocolate, peanut butter cups, peanut butter, nuts, peanuts, soft caramels, caramel sauce, dulce de leche, milk chocolate, marshmallows, Nutella...
- Additional chocolate chips, colored sprinkles (roll the dough ball in sprinkles), M&M's, chopped chocolate, chopped nuts, sea salt flakes, peanuts, chopped Oreos, chopped pretzels, melted chocolate
- In a large mixing bowl, cream butter and both types of sugar using the paddle attachment of your stand mixer if you have one. Add eggs and vanilla and mix to combine. Combine flour, baking soda and salt in a bowl. Add it to the butter-sugar mixture and beat on low speed until flour is incorporated. Scrape mixing bowl to ensure flour is evenly distributed in the dough. Stir in chocolate chips.
- Tightly cover the bowl and chill the dough for 1-2 hours, until it's no longer soft and sticky. Prepare your fillings.
- Shape the cookies: flatten about 2 tablespoons of dough between your palms. Place the filling (or fillings) in the middle of the dough and wrap the dough around them. Shape the dough into a round ball and place it on parchment paper. Press toppings or additional chocolate chips into the top of the cookie.
- Chill the dough balls thoroughly, ideally overnight, until the dough is hard. Place dough balls on a parchment paper lined baking tray, leaving plenty of room for the cookies to spread.
- Bake cookies in a preheated oven at 350°F (175°C) for 12-15 minutes. They're done when they've risen in the middle and are starting to lose their shine. Do not overbake! Take cookies out of the oven and allow them to cool completely on the baking tray.
- Drizzle cooled cookies with melted chocolate and sprinkle with chopped nuts, Oreo crumbs or colored sprinkles, if desired.
- Store stuffed cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.