Stuffed Chocolate Chip Cookies
All I can say is WOW! These stuffed chocolate chip cookies are the ultimate indulgence. Everything you know and love from a chocolate chip cookie plus the extra ooey-gooeyness from a melted stuffing of Nutella, peanut butter, cookie spread, or caramel. Truly mind-blowing.
Stuffed Chocolate Chip Cookies
This is the kind of recipe you want to pull out for a celebration. These aren’t everyday cookies, but holy smokes are they delicious! What I love the most is you can completely customize these gems to your liking. Sweet and salty kind of person? No worries, just add a couple of pretzels or potato chips on top of the cookie. More traditional? No problem, let’s go extra chocolate chips and stuff the cookie with Nutella. The world is our oyster!
Important Steps for Nailing these Stuffed Cookies
- Let the cookie dough sit in the fridge covered for about 2 hours. This gives the butter time to fully absorb into the rest of the ingredients. Skipping this step results in a crumbly dough. If after the two hours the dough is still a bit crumbly, just run your hands under the tap for a moment then massage the dough. This should add enough moisture for what you need!
- Use cold stuffing – I used peanut butter, Nutella, and cookie spread. I placed these in the fridge for an hour to make sure it was easier to mold and work with. It just makes the process a bit cleaner.
- Place the shaped cookies into the freezer for 20 minutes. This will make them even more melty and delicious.
- Lightly flatten the cookies when they come out of the oven with a spatula. This gives them a better shape.
- Let the cookies sit on the baking sheet for at least 10 minutes after you take them out of the oven. This is part of the cooking process and vital to allow the bottom to crisp up.
Toppings and stuffing
Get creative with what you want to put on top or into your cookie. I used leftover Halloween candy, chips, chocolate chips, marshmallows, and sprinkles. Go crazy here! As far as filling goes, you want to use something spreadable. I used peanut butter, cookie spread, and Nutella. I would think marshmallow spread would be awesome too!
- 1 cup browned butter, cooled to room temperature. Regular butter is fine too!
- 1/2 cup white sugar
- 1 1/2 cups packed brown sugar
- 2 tsp vanilla
- 1 tbsp sour cream or greek yogurt
- 1 egg
- 1 egg yolk
- 2 1/2 cups AP Flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
- 1/2 cup mini chocolate chips
- Stuffing- Choose your own adventure 1 tbsp per cookie
- Peanut butter
- Cookie Spread
- Topping- Choose your own adventure
- Mini marshmallows
- Potato chips
- Oh Henry Bars chopped
- Firstly, if you want to use browned butter (& I think you should), add the butter to a small saucepan over medium heat. Let it melt and bubble away. After a while, the butter will get foamy and start to turn brown. The smell will be nutty and delicious. Once the butter darkens to a caramel colour, remove from heat and let cool to room temperature. About 30 mins.
- Once the butter has cooled, place it in a bowl and add the white sugar, brown sugar, yogurt, and vanilla. Using a hand mixer or a stand mixer, cream the sugar and butter together until light and fluffy. Around 3 minutes.
- Next, drop in the egg and the egg yolk and mix until combined.
- In a separate bowl mix together the flour, baking soda, and salt. Add in the dry ingredients 1/3 at a time to the butter and sugar mixture and mix until combined. Be sure to scrape down the sides. Continue until all of the flour mixtures is incorporated into the sugar and butter mixture. Do not overmix.
- Fold in the chocolate chips.
- Cover the bowl and place in the fridge for 2 hours. Use this time to prepare your toppings and fillings.
- After the dough has rested, scoop out around 3 tbsp per cookie. They are massive. Flatten the dough out until it's about 1/4 inch thick.
- Place 1 tbsp of your stuffing of choice in the center of the flatted cookie. Next, fold the edges of the cookie around the stuffing and press together like you are making a snowball.
- Once you have all 8 of these insanely large cookies rolled into a ball, decorate them with the toppings of choice.
- Place into the freezer for 20 minutes.
- Preheat oven to 350 degrees.
- DON'T OVERCROWD THE PAN WITH COOKIES. 5 MAX PER PAN. You want to make sure you give about 2-3 inches of space between each cookie.
- Bake in the oven for 18 minutes. I always press down on the cookies lightly with a spatula to flatten them out around the 16-minute mark. Every oven is different so keep an eye on the cookies. You want them to be golden brown.
- Once you pull the cookies from the oven let them sit in the tray for at least 10 minutes to cool.
- Now, these cookies are crazy. It's hard to control yourself. Grab one cookie, a glass of milk, and 3 napkins. Take a deep breath and break the cookie in half. How nuts is that?? Enjoy!!!!
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