Chocolate filled cookies are made from soft sugar cookie dough that’s been stuffed with melty chocolate for the cookie upgrade you never knew you needed!
Chocolate filled cookies are the ultimate way to level up your traditional chocolate chip cookies! In fact, if you’re a real chocolate lover, you can add chocolate chips (or chunks) to the cookie dough itself AND stuff it with chocolate as the recipe follows! Did someone say chocolate overload?!
Ingredients you’ll need:
- Semi-sweet chocolate: I recommend using bar chocolate rather than chips for this recipe. There are less stabilizers in the bars which makes the chocolate easier to melt.
- Butter: softened. I like using salted butter but unsalted works too. Just be sure to add a pinch of salt if you’re using unsalted.
- Brown sugar: light or dark brown sugar will both work great!
- Egg: to help promote puffiness and spreading in the cookies.
- Vanilla extract: for flavor.
- All-purpose flour: to stabilize the cookies and help them rise in the oven!
- Cornstarch: this is important for getting the right soft texture for the cookies.
- Baking soda: for leavening.
- Granulated sugar: for rolling the exterior of the cookies.
There’s only one thing better than a chocolate chip cookie, and that’s a chocolate filled cookie! These are soft on the outside, gooey on the inside and full of chocolate flavor!
How to make easy chocolate filled cookies:
- Melt the chocolate: Break your chocolate bar into small pieces and add it to a microwave safe bowl. Microwave the chocolate in 30 second intervals, making sure to stir in-between until completely melted and smooth.
- Freeze the chocolate: Line a plate or baking sheet with parchment paper and use a tablespoon to spoon the chocolate onto the parchment paper in 12 equal sized rounds. Transfer to the freezer for 20 minutes or until they’re firm.
- Make the batter: While the chocolate freezes, make the batter by combining softened butter and brown sugar in a large mixing bowl. Crack in an egg and add the vanilla extract. Mix until smooth, then sprinkle in the flour, cornstarch, and baking soda. Mix until a batter forms.
- Form the cookies: Portion the dough into 12 equal pieces. Working one by one, flatten out a piece of the dough, place a round of chocolate in the center, and wrap the dough around it until the chocolate is completely covered. Transfer to a bowl of granulated sugar and toss to completely coat the exterior of the cookie.
- Bake: Place the cookies on parchment lined baking sheets and lightly flatten the tops. Bake at 350 degrees F for 14-15 minutes. They’ll be puffed and lightly golden on the edges.
Rolling these cookies in a little granulated sugar before baking gives them an extra kick of sweetness and texture!
My top tips for the best chocolate filled cookies:
- Carefully melt the chocolate: I prefer to melt the chocolate in the microwave for efficiency and convenience. Chocolate will burn quickly in the microwave, so I recommend microwaving it in 30 second intervals and stirring in between until it’s completely melted and smooth.
- Freeze the chocolate: Freezing the mounds of melted chocolate will make them solidify faster so that they can be stuffed into the cookie dough sooner!
- Use parchment paper: Parchment paper makes it easy to remove the pieces of hardened chocolate from your plate or sheet pan. Without the parchment paper, you run the risk of the chocolate sticking.
- Completely cover the chocolate with cookie dough: You’ll want to be sure the chocolate is completely concealed with cookie dough so that it doesn’t ooze out of the cookie while baking!
- Flatten the cookies: This cookie dough is designed to not spread very much in the oven, so I recommend gently pressing down on the surface of each cookie before baking so they’ll flatten out a little.
FAQ:
Sure! Dark or milk chocolate work great. You could even use Nutella spread instead of chocolate by following the same directions in the recipe card!
This cookie recipe does have a lot of flour but that’s on purpose! The flour stops the cookies from spreading too much in the oven. Just keep mixing the dough and it will eventually come together and not look so dry!
Nope! That’s another reason this recipe is so great.
It’s easy to overbake these cookies because they don’t spread very much but don’t let that trick you! Rather than looking for a cookie that has spread, you’ll want to look for a cookie that’s puffed and lightly golden on the edges.
Let the cookies cool and transfer them to an airtight container. They will keep for up to 4 days at room temperature. When you’re ready to eat, you can warm them in the microwave for a few seconds to revive the gooey chocolate centers!
Looking for more cookie recipes? Try these!
- https://dangthatssweet.com/lemon-blueberry-cookies/
- https://dangthatssweet.com/brown-butter-oatmeal-raisin-cookies/
- https://dangthatssweet.com/brownie-crinkle-cookies/
- https://dangthatssweet.com/nilla-wafer-sandwich-cookies/
- https://dangthatssweet.com/rolo-cookie-cups/
Chocolate Filled Cookies
Equipment
Ingredients
- 8 oz semi-sweet chocolate melted
- 8 tbsp softened butter (1 stick)
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tbsp cornstarch
For rolling:
- 1/2 cup granulated sugar
Instructions
- Break your chocolate bar into small pieces and add it to a microwave safe bowl. Microwave the chocolate in 30 second intervals, making sure to stir in-between until completely melted and smooth.
- Line a plate or baking sheet with parchment paper and use a tablespoon to spoon the chocolate onto the parchment paper in 12 equal sized rounds. Transfer to the freezer for 20 minutes or until they’re firm.
- Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
- While the chocolate freezes, make the batter by combining softened butter and brown sugar in a large mixing bowl. Crack in the egg and add the vanilla extract. Mix until smooth, then sprinkle in the flour, cornstarch, and baking soda. Mix until a batter forms.
- Portion the dough into 12 equal pieces. Working one by one, flatten out a piece of the dough, place a round of chocolate in the center, and wrap the dough around it until the chocolate is completely covered.
- Add the granulated sugar to a small mixing bowl and toss each cookie in the sugar to completely cover the exterior.
- Bake the cookies on the parchment lined baking sheets for 14-15 minutes. You'll know they're done when they're puffed and lightly golden on the edges.
Leave a Reply