Irresistible Chocolate Filled Cookies: Your New Go-To Recipe for Gooey Perfection
Get ready to add a new favorite to your baking repertoire: these incredible Chocolate Filled Cookies! Imagine a classic, soft, and chewy chocolate chip cookie that holds a delightful secret – a molten, gooey chocolate center that bursts with flavor in every bite. This recipe transforms ordinary cookies into an extraordinary chocolate experience, making it an absolute must-try for any true chocolate aficionado. Simple to make and utterly delicious, these stuffed chocolate chip cookies are guaranteed to satisfy your deepest chocolate cravings.
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If you’re looking for more delightful treats, you’ll adore my Coconut Pecan Cookies, the luscious White Forest Cake, or explore the delightful world of 40 Biscoff Recipes You Need to Try!
Why You’ll Adore These Chocolate Filled Cookies
These chocolate-filled cookies are more than just a dessert; they’re an experience! Imagine the anticipation as you pick up a warm, freshly baked cookie, its golden-brown edges promising a perfect crunch. Then, the moment you take a bite, a rich, melted chocolate river spills out, mingling with the soft, chewy cookie dough. It’s truly like a party in your mouth, a fun and exciting twist on the traditional chocolate chip cookie that takes it to a whole new level of indulgence. The contrast of the tender cookie exterior and the irresistibly gooey chocolate center makes these cookies undeniably special. They are sure to become your new favorite way to enjoy a classic!
Essential Ingredients for Your Easy Chocolate Filled Cookies
Crafting these simple yet spectacular chocolate-filled chocolate chip cookies requires only a handful of common pantry staples. Each ingredient plays a vital role in achieving that perfect texture and unforgettable flavor. Below is a detailed look at what you’ll need. For precise measurements, please refer to the complete recipe card at the end of this post.
- Light Brown Sugar: When packed, light brown sugar contributes a wonderful caramelly sweetness and essential moisture to the cookie dough. This is key for creating that signature chewy texture we all love in a perfect cookie.
- Granulated Sugar: Working in harmony with brown sugar, granulated white sugar adds sweetness and helps provide structure and a delicate crispness to the edges of your chocolate stuffed cookies.
- Unsalted Butter: For this particular recipe, we use melted unsalted butter. Melting the butter creates a chewier cookie and helps the sugars dissolve more evenly, leading to a smoother dough. Ensure it’s unsalted so you can control the overall salt content.
- Egg: A single large egg binds the ingredients together and adds richness. For the best results, make sure your egg is at room temperature before mixing it in, as this helps it emulsify better with the other ingredients, creating a smoother batter.
- Vanilla Extract: High-quality pure vanilla extract is indispensable for enhancing the overall flavor profile of these chocolate chip cookies. It brings warmth and depth that complements the chocolate beautifully. For an even more personal touch, consider making your own homemade vanilla extract with just two ingredients!
- All-Purpose Flour: The foundation of our cookie. Accurate measurement of flour is crucial for cookie success. We highly recommend measuring by weight using a kitchen scale. If you’re using measuring cups, always employ the spoon-and-level method to avoid over-measuring and dense cookies.
- Cornstarch: This secret ingredient is what gives these cookies an incredibly soft and tender texture, preventing them from becoming too crispy or cakey. It also slightly thickens the dough, helping to prevent excessive spreading.
- Baking Soda: Our leavening agent! Baking soda reacts with the acidic brown sugar to create just enough lift, ensuring your cookies are perfectly risen and not too flat.
- Salt: Don’t underestimate the power of salt! A pinch of salt balances the sweetness and truly amplifies all the wonderful chocolate flavors in this stuffed cookie recipe, making them more complex and satisfying.
- Chocolate Chips: These are for the cookie dough itself. You can opt for semi-sweet or dark chocolate chips, or even mini chocolate chips, depending on your preference. They add an extra layer of chocolatey goodness. If you’re a serious chocolate lover, don’t miss my Hot Chocolate Mug Cake, a fun Pinecone Brownie Recipe, or my decadent Brownies with Cream Cheese Frosting!
- Milk Chocolate Bars: The star of the show – these will be the glorious gooey filling! I personally love using Hershey’s milk chocolate for its classic taste and smooth melt, but feel free to choose any milk chocolate bar that your sweet tooth desires. For a richer, more intense filling, you could even go for a high-quality dark chocolate, much like I use in my rich Chocolate Fudge Frosting!
See the full recipe card below for exact quantities.
Choosing the Best Chocolate for Your Stuffed Cookies
For these exquisite chocolate filled cookies, I’ve found that a combination of chocolates yields the most depth of flavor and texture. For the cookie dough itself, I recommend using good quality semi-sweet or dark chocolate chips or even larger chocolate chunks. These melt beautifully into the dough, providing pockets of chocolate throughout the cookie. When it comes to the crucial filling, any milk chocolate bar you love will work wonders – Hershey’s is a classic choice that melts perfectly for that signature gooey center. However, feel free to experiment with other brands or even a slightly darker chocolate for a more sophisticated filling. Chocolate chip lovers will also rejoice in my Chocolate Chip and Marshmallow Cookies!
Essential Equipment for Perfect Chocolate Stuffed Cookies
Having the right tools can make all the difference in your baking. For this chocolate filled cookies recipe, here’s the equipment you’ll need to ensure perfect results:
- A medium cookie scoop: This is a game-changer! It should hold about 2.5 tablespoons of dough. Using a scoop ensures that each cookie is uniform in size, which is essential for even baking and a consistent look. It also helps in portioning the dough when wrapping it around the chocolate filling.
- A kitchen scale: For truly accurate baking, especially with flour, a kitchen scale is invaluable. Measuring by weight rather than volume prevents common mistakes like over-measuring flour, which can lead to dry, dense cookies.
- A large mixing bowl or the bowl of a stand mixer: You’ll need ample space to combine your ingredients without making a mess. A stand mixer can make the initial mixing stages quicker and more effortless.
- A baking sheet and parchment paper: To prevent sticking and ensure easy cleanup, line your baking sheets with parchment paper or a silicone baking mat. This also promotes even browning on the bottom of your cookies.
- A cooling rack: Once baked, cookies need to cool properly to set. A wire cooling rack allows air to circulate around the cookies, preventing them from becoming soggy on the bottom. I particularly love this convenient three-tiered one from Wilton, which saves counter space!
- Rubber spatula and whisk: For mixing ingredients smoothly and scraping down the sides of your bowl.
Crafting Your Own Chocolate Stuffed Cookies: A Step-by-Step Guide
This chocolate-filled chocolate chip cookies recipe is remarkably straightforward, yielding impressive results with minimal fuss. Follow these detailed steps to create your own batch of irresistible, gooey-centered delights. You’ll find the full, comprehensive instructions, including baking times and temperatures, in the recipe card at the end of this article.
Step 1: Wet Ingredients First. In a large mixing bowl (or the bowl of your stand mixer), thoroughly whisk together the melted unsalted butter with both the light brown sugar and granulated sugar until the mixture is beautifully smooth and well combined. This step ensures the sugars are fully dissolved, contributing to a chewier cookie. Next, incorporate the room-temperature egg and the pure vanilla extract, whisking again until the mixture becomes light, fluffy, and perfectly emulsified.
Step 2: Add Dry Ingredients. Sift the all-purpose flour, cornstarch, baking soda, and salt directly over the wet ingredients. Sifting helps prevent lumps and ensures all ingredients are evenly distributed. Gently fold the dry ingredients into the wet mixture using a rubber spatula until they are *just* combined. Be careful not to overmix, as this can lead to tough cookies.
Step 3: Introduce Chocolate Chips & Chill. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. Once combined, cover the bowl and place the cookie dough in the fridge to chill for a minimum of 30 minutes, or up to an hour. This crucial chilling step prevents the cookies from spreading too much during baking and helps create that desirable chewy texture.
Step 4: Stuff & Bake! Preheat your oven to 375°F (190°C) and prepare your baking sheets by lining them with parchment paper. Use your medium cookie scoop to portion out balls of dough. Take each scoop and gently flatten it in your palm. Place two pieces of milk chocolate bar in the center, then carefully wrap the dough around the chocolate, sealing it completely to form a smooth ball. Place these stuffed dough balls onto your prepared cookie sheet, ensuring they are at least 2 inches apart. Bake for about 10-12 minutes, or until the edges are golden brown and the tops are just set. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, or enjoy them slightly warm for maximum gooeyness!
Hint: Seriously, do not skip the dough chill time! This step is critical for preventing your cookies from spreading too much in the oven, ensuring they maintain their thick, chewy shape and that the chocolate stays perfectly encased. A well-chilled dough is the secret to a perfect stuffed cookie!
Storage and Enjoyment Tips for Your Chocolate Filled Cookies
These delightful chocolate filled cookies are best enjoyed fresh, especially when they’re still slightly warm and the chocolate center is perfectly molten. However, if you have any leftovers, they store beautifully! Keep them in an airtight container at room temperature for up to 3 days. This helps maintain their soft texture. For longer storage, you can freeze the baked cookies for up to 3 months. To reheat, simply pop a frozen cookie in the microwave for 10-20 seconds or a warm oven for a few minutes until the chocolate is gooey again. They’ll taste almost as good as freshly baked!
Top Tip: The Ultimate Serving Experience
For the ultimate indulgence, enjoy your chocolate filled cookies while they are still slightly warm from the oven. The warmth ensures that the inner chocolate filling remains wonderfully soft and exquisitely gooey, creating a melt-in-your-mouth experience that is simply divine. As the cookies cool, the chocolate inside will naturally firm up, making the cookies a little less soft and gooey. Pair these irresistible soft chocolate cookies with a tall, cold glass of milk for a classic comfort treat, or elevate them further with a scoop of your favorite vanilla bean ice cream for a truly decadent dessert that’s perfect for sharing (or not!).
Variations and Creative Twists
While this recipe for chocolate filled cookies is perfect as is, it also serves as a fantastic canvas for your creativity! Here are some ideas to customize your next batch:
- Different Chocolate Fillings: Experiment with various chocolate types for the filling. Try white chocolate for a creamy contrast, peanut butter cups for a nutty twist, or even caramel squares for a gooey caramel-chocolate surprise.
- Flavor Enhancers: Add a pinch of cinnamon or a dash of espresso powder to the cookie dough to deepen the chocolate flavor. A little orange zest can also brighten the overall taste.
- Nutty Add-ins: Fold in chopped nuts like walnuts, pecans, or almonds into the cookie dough for added crunch and flavor.
- Toppings: Before baking, sprinkle a touch of flaky sea salt on top of each cookie. This enhances the chocolate flavor and adds a beautiful visual appeal. After baking, a drizzle of melted white chocolate or a dusting of cocoa powder can make them even more special.
- Mini Stuffed Cookies: For smaller treats, use a smaller cookie scoop and a single piece of chocolate for the filling. Adjust baking time accordingly.
Frequently Asked Questions About Chocolate Filled Cookies
For these chocolate filled chocolate chip cookies, there’s no need to flatten them before baking. They are designed to spread just enough on their own in the oven, creating a slightly domed top and a perfectly soft, chewy interior. Thanks to the chilling step in the recipe, they won’t spread excessively, maintaining a lovely thick texture without becoming too flat.
I highly recommend chilling this cookie dough for at least 30 minutes to an hour. This chilling period is crucial for several reasons: it allows the butter to firm up, preventing the cookies from spreading too much, and it gives the flavors a chance to meld together, resulting in a more robust taste. It also makes the dough easier to handle when stuffing with chocolate!
If you skip the chilling step, your cookies are likely to spread significantly more in the oven, resulting in very flat, thin cookies. The butter will melt too quickly, causing the dough to lose its structure. Additionally, the chocolate filling might leak out and potentially burn on your baking sheet, which is certainly something we want to avoid for that perfect gooey center. For the best texture and appearance, chilling the dough is a non-negotiable step!
If you’re a devout chocolate lover, you absolutely must try my Mini Egg Brownies, my Dairy Free Brownies, or for a unique twist, my Matcha Brownies! Biscoff cookie enthusiasts will adore my Biscoff Brownies, and for the ultimate chocolate decadence, you’ve got to bake my Matilda’s Chocolate Cake or my perfectly portioned 2 Bite Brownies! And if M&Ms are your thing, my Chocolate Chip M&M Cookies are a colorful and delicious treat!
Absolutely! This cookie dough is perfect for making in advance. You can prepare the dough, stuff it with chocolate, form the balls, and then store them in an airtight container in the refrigerator for up to 2-3 days before baking. You can also freeze the unbaked cookie dough balls (without the chocolate filling for easier handling, or with the filling if well sealed) for up to a month. When ready to bake, you might need to add a couple of extra minutes to the baking time if baking directly from frozen.
To achieve that wonderfully gooey center, it’s essential not to overbake your cookies. Look for edges that are golden brown and tops that are just set but still look slightly soft in the middle. The residual heat from the baking sheet will continue to cook the cookies slightly after they come out of the oven. Also, using a good quality chocolate bar for the filling that melts smoothly will contribute to the best gooey texture. Serving them warm is key for maximum melty goodness!
More Delectable Recipes You’ll Love
If these chocolate filled cookies have sparked your love for baking, you might enjoy these other fantastic recipes from my kitchen:
- Brown Sugar Shaken Espresso Recipe Starbucks Copycat
- Maple Dijon Salmon
- Protein Mug Cake
- Butterscotch Milkshake
If you give this recipe a try, I would absolutely love to hear from you! Please consider leaving a star review rating and a comment below to share your feedback. Your thoughts and experiences are incredibly valuable and help others discover these delicious cookies! Don’t forget to share your amazing creations with me on social media by tagging @chenee_today on Instagram!
📖 Recipe
Chocolate Filled Cookies – Easy Stuffed Recipes
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30
15
45
Dessert, Snack
American
20
cookies
171
kcal
Chenée Lewis
Equipment you may need
-
medium cookie scoop
-
mixing bowls
-
measuring cups and spoons
-
food scale
-
whisk
-
rubber spatula
-
¾ sheet baking pan
-
parchment paper
Ingredients
- ½ cup (110 g) light brown sugar – packed
- ¼ cup (50 g) granulated sugar
- ½ cup (114 g) unsalted butter – melted
- 1 large egg – room temperature
- 1½ teaspoon (7 ml) pure vanilla extract
- 1⅓ cup (167 g) all purpose flour – measured by weight with a kitchen scale or fluffed using the spoon-and-level method
- 2 teaspoon (4 g) cornstarch
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) salt
- ¾ cup (135 g) semi-sweet chocolate chips
- 24 milk chocolate bar pieces – I used Hershey’s
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Instructions
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In a large bowl, whisk melted butter with sugars until mixture is combined and smooth. Add room temperature egg, then pure vanilla extract, and whisk again until the mixture is light, smooth, and fluffy. Ensure all ingredients are well incorporated before moving to the next step.½ cup light brown sugar – packed,
¼ cup granulated sugar,
½ cup unsalted butter,
1 large egg,
1½ teaspoon pure vanilla extract -
Sift in the all-purpose flour, cornstarch, baking soda, and salt directly over the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until they are just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cookie texture.1⅓ cup all purpose flour,
2 teaspoon cornstarch,
½ teaspoon baking soda,
½ teaspoon salt -
Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough. Cover the bowl tightly with plastic wrap and place it in the fridge to chill for a minimum of 30 minutes, or up to an hour. This crucial chilling step helps prevent the cookies from spreading too much during baking, ensuring a thicker, chewier final product.¾ cup semi-sweet chocolate chips
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While the dough is chilling, preheat your oven to 375°F (190°C). Line a large baking sheet with a silicone liner or parchment paper to prevent sticking and aid in even baking.
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Once the dough is chilled, use a medium cookie scoop (approximately 2.5 tablespoons) to scoop out portions of dough. Take each portion and gently flatten it in the palm of your hand. Place two small pieces of your chosen milk chocolate bar in the center of the flattened dough. Carefully wrap the dough around the chocolate, sealing it completely, and roll it gently in your hands to form a smooth ball. Ensure there are no gaps for the chocolate to escape during baking.24 milk chocolate bar pieces
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Arrange the prepared dough balls onto your lined baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are beautifully golden brown and the tops appear set but still look soft in the center. Avoid overbaking to maintain that wonderfully gooey chocolate filling.
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Once baked, allow the cookies to cool on the baking sheet for at least 10 minutes. This allows them to firm up slightly before you attempt to move them. After 10 minutes, carefully transfer them to a wire rack to cool further. These chocolate filled cookies are truly at their peak when served slightly warm, offering a molten chocolate center that’s hard to resist!
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Notes
Nutrition
Serving:
1
cookie
|
Calories:
171
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
22
mg
|
Sodium:
93
mg
|
Potassium:
79
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
160
IU
|
Calcium:
15
mg
|
Iron:
1
mg
Nutrition Disclaimer
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