Stuffed Chocolate Chip Cookies
Servings: 12 cookies
Calories: 610kcal
Ingredients
Cookie Dough
- 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
Optional Fillings
- 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...
Optional Toppings
- 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
Instructions
- 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.
Notes
The dough must be chilled twice: first, before shaping the dough around the fillings, and then the cookie dough balls must also be thoroughly chilled to prevent the cookies from spreading and breaking open during baking.
Nutrition
Calories: 610kcal