These delectable Chocolate-Filled Cookies are a perfect treat for any occasion - soft and chewy on the outside, each cookie is bursting with a rich, gooey chocolate center that you can fill with chocolate chips or chocolate spread. Whether you're baking for a special event or simply craving a delightful dessert, these cookies are sure to impress and delight everyone!
If you like delicious cookies, try my maple syrup chocolate chip cookies and air fried Pillsbury cookies from frozen.
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✔️ Why This Recipe is Great
Soft or Chewy Cookies: These cookies are naturally soft, but if you prefer chewier cookies, you just need to take them out of the oven when they still look slightly underbaked in the center. They'll continue to set as they cool. Plus, either way leaves the chocolate chips melted and their pop of sugar is able to stand out even more.
Why Milk Chocolate Chips?: I made it a point to use milk chocolate chips rather than semisweet or dark chocolate, because they actually become caramelized chocolate during the baking process, adding another layer of flavor to these chocolate stuffed cookies.
🧈 Ingredients
Unsalted Butter: if you use salted butter, you may end up with overly salty cookies - since you need to use softened butter, this is a great time to use those sticks you stored in the freezer.
Light Brown Sugar: this balances out the moisture levels and adds just a touch of molasses flavor.
Eggs: it's difficult to find eggless cookies, but there are a few decent substitutes for eggs that would taste good in these chocolate filled cookies - chief among them the greek yogurt option.
Vanilla Extract: you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
All-Purpose Flour: you can swap it for a gluten-free flour blend if necessary.
Chocolate Hazelnut Spread or Chocolate Pieces: I made these chocolate-filled chocolate chip cookies, but you could keep the filling a complete surprise and just use them to make chocolate hazelnut spread stuffed cookies.
See recipe card for exact ingredients and quantities.
🍪 How to Make Chocolate-Stuffed Cookies (Step-by-Step)
Step 1) Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper (image 1).
Step 2) In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (images 2-4).
Step 3) Beat in the eggs, one at a time, and then stir in the vanilla extract (images 5-7).
Step 4) In another bowl, whisk together the flour, baking soda, and salt (images 8 & 9).
Step 5) Gradually add the dry ingredients to the wet ingredients, mixing until just combined - this includes the chocolate chips, any that you're not using for the filling (images 10-14).
Step 6) Take a scoop of cookie dough (about 2 tablespoons), flatten it slightly in your palm, and place a teaspoon of chocolate spread or a half tablespoon of chocolate chips in the center (images 15-17).
Step 7) Wrap the dough around the chocolate spread, making sure it’s completely enclosed, and then gently shape it into a ball. Chill the balls of dough before baking for a more crisp, chewy chocolate-filled cookie (images 18-19).
Step 8) Place the filled dough balls on the prepared baking sheet, spaced about 2 inches apart, and bake for 10-12 minutes, or until the cookies are golden around the edges but still soft in the center (image 20).
Step 9) Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
🌟 Variations
- Nutty Stuffs: Add up to ¼ cup chopped walnuts or pecans to the cookie dough for a crunchy texture and nutty flavor.
- Mint Chocolate: Incorporate ½ teaspoon peppermint extract into the dough when you add the wet ingredients and use mint chocolate chips as the filling for a minty twist.
- Peanut Butter Surprise: Substitute some of the chocolate filling with creamy peanut butter for a delicious chocolate-peanut butter center.
- Spiced Cookies: Add a ¼ teaspoon of cinnamon and nutmeg or pumpkin spice blend to the dough for a warm, spiced flavor that complements the chocolate.
- Fruit Fusion: Mix in ⅓ cup dried fruits like cherries or cranberries into the dough for a sweet and tart contrast to the rich chocolate filling.
🧊 Storage and Reheating
These chocolate-filled cookies are best enjoyed fresh, but they'll keep well in an airtight container at room temperature for up to a week, or stay good in an airtight bag or container in the freezer for up to 6 months.
To reheat from room temperature or the fridge, I recommend serving them warm— 12 to 15 seconds in the microwave will do the trick— with a cup of cacao tea or a strong latte. You could also reheat them from frozen in the microwave for about 40 seconds on half power.
To reheat cookies in the air fryer or toaster oven, set either of those to 300°F (150°C) without preheating and then place the cookies carefully inside, cooking for just 2-3 minutes in the air fryer or 4-5 minutes in the toaster oven.
👨🏻🍳 Expert Notes & Tips
Solid Centers: Chill the chocolate spread for about 30 minutes before starting. This makes it easier to handle and less likely to ooze out when you're shaping your cookies.
Mixing Best: Don't overmix the dough once the flour is added; this keeps the cookies tender.
Adding Extra Chips: If you're a fan of a little extra texture, feel free to mix in some chopped nuts or mini chocolate chips into the dough. Just keep in mind that if you want the chocolate center to be a surprise, adding any kind of chocolate chips (like pictured here) will give away the gooey chocolate center.
Serving Suggestion: These cookies are best enjoyed warm, with the chocolate center gooey and melty, but they'll also keep in an airtight container for a few days.
❓ What to Serve With Chocolate-Filled Cookies
🙋 Frequently Asked Questions
Yes, you can use various types of chocolate, such as dark, milk, or white chocolate, depending on your preference. You can also mix different types for a more unique flavor.
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 48 hours before baking. Just allow it to soften slightly at room temperature before scooping and baking.
You can use flaxseed meal or unsweetened applesauce as egg substitutes - for each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water or use ¼ cup of applesauce.
Cookies may spread too much if the dough is too warm or if there’s too much butter, so make sure to chill the dough before baking and measure your ingredients accurately.
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📖 Recipe
Chocolate-Filled Cookies
Equipment
- oven
Ingredients
- 1 ½ sticks unsalted butter, softened 170 grams
- 1 cup granulated sugar 198 grams
- 1 cup light brown sugar, tightly packed 213 grams
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour 312 grams
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate hazelnut spread alt. 6 oz. chocolate pieces
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, and then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Take a scoop of cookie dough (about 2 tablespoons), flatten it slightly in your palm, and place a teaspoon of chocolate spread or a half tablespoon of chocolate chips in the center.
- Wrap the dough around the chocolate spread, making sure it’s completely enclosed, and then gently shape it into a ball. Chill the balls of dough before baking for a more crisp, chewy chocolate-filled cookie.
- Place the filled dough balls on the prepared baking sheet, spaced about 2 inches apart, and bake for 10-12 minutes, or until the cookies are golden around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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