THE PERFECT STUFFED CHOCOLATE CHIP COOKIE RECIPE
Thick chocolate chip cookie dough that is the perfect base for making decadent stuffed chocolate chip cookies!
Provided by Karlynn Johnston
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Kick the tires and light the fires to 350 degrees.
- Cream together your butter and sugar until it's light and fluffy.
- Add in the eggs and vanilla, mixing thoroughly.
- Beat in the flour, baking soda and salt.
- When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
- Making sure there is the same amount of dough on either side of your chosen treat, pinch the top and bottom dough together like a dumpling, then smooth and mold into a pretty dome shaped cookie.
- Place on the parchment paper lined cookie sheet and bake at 350 degrees for 15-17 minutes, depending on how thick your cookies are. They will be golden brown on the bottom and top when done. Enjoy!
Nutrition Facts : Calories 475 kcal, Carbohydrate 63 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 215 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
SMORES STUFFED CHOCOLATE CHIP COOKIES
S'mores Stuffed Chocolate Chip Cookies are deliciously soft, thick cookies with graham crackers, milk chocolate, and a gooey marshmallow baked right inside! Two of my favorite desserts in one easy cookie recipe!
Provided by Shelly
Categories Cookies
Time 29m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- To make smores, cut each marshmallow in half. Break each chocolate bar into 12 pieces (24 pieces total). Break or cut your graham cracker in half, then break them in half again using the perforated lines. Now break each rectangle in half carefully. If they are not exact, this is fine, as they are going inside the cookie! Now form your smores ingredients into 24 miniature smores. Set aside.
- To make the cookie dough, mix the butter, brown sugar, and granulated sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes. Add in the egg, the egg yolk, vanilla, baking soda, and salt, mixing for 1 minute until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips until evenly incorporated.
- Using a medium (2- tablespoon) cookie scoop, portion out the dough. Divide the dough scoop into 2 halves. Flatten each into a flat circle. Place a prepared smore on top of one of the circles. Place the other circle on top of the smore and gently wrap the dough around the smore, making sure to seal it inside.
- Place the cookie dough balls onto the baking sheet 2- inches apart and bake for 9 minutes, or until the edges are golden brown and the tops are just set.
- Remove from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 314 calories, Sugar 27.7 g, Sodium 217.7 mg, Fat 15.1 g, SaturatedFat 8.9 g, TransFat 0 g, Carbohydrate 43.9 g, Fiber 3.2 g, Protein 4.2 g, Cholesterol 28.9 mg
STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY
If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.
Provided by Claire Nolan
Categories Desserts
Yield 8 large cookies
Number Of Ingredients 24
Steps:
- In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
- To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
- Add the egg and egg yolk and beat again until fluffy and well-combined.
- In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
- Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
- Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
- Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
- To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
- Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
- Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
- Cool on a cooling rack for 10 minutes before devouring!
- Enjoy!
Nutrition Facts : Calories 803 calories, Carbohydrate 96 grams, Fat 43 grams, Fiber 3 grams, Protein 9 grams, Sugar 59 grams
CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES
This is one of the most over-the-top chocolate chip cookies ever! So yummy with the slightly sweet cream cheese middle.
Provided by Pam Lolley
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
- Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
- Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
- Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
- Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.
Nutrition Facts : Calories 263 calories, Carbohydrate 34.2 g, Cholesterol 41 mg, Fat 13.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 203.2 mg, Sugar 23.2 g
CARAMEL-STUFFED CHOCOLATE CHIP COOKIES
It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
- Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
- Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
STUFFED CHOCOLATE CHIP COOKIES
Provided by rick2428
Time 3h
Number Of Ingredients 19
Steps:
- 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!!!!
OREO®-STUFFED CHOCOLATE CHIP COOKIES
This is the recipe that works for me in order to make my delicious and famous cookies that also have another cookie inside! Special feature: cinnamon adds a mysterious yet delicious change to that average chocolate chip cookie flavor.
Provided by Mara E Pava
Categories Filled Cookies
Time 55m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil.
- Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed for at least 3 minutes. Scrape down the sides of the bowl and add eggs, vanilla, and cinnamon; beat on low speed until incorporated and fluffy, about 1 minute.
- Scrape down the sides of the bowl again. Mix in 1 cup of flour and baking powder until incorporated. Fold in 1 cup of flour. Fold in remaining 1 cup flour with chocolate chips until nicely incorporated.
- To form cookies, press 1 tablespoon batter between your hands and flatten slightly. Put an Oreo® on top and add another tablespoon dough on top of the Oreo®. Shape dough softly around the cookie to sandwich it. Place on a prepared baking sheet. Repeat to form remaining cookies, spacing them 1 inch apart on the sheets.
- Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely, 20 to 30 minutes.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 43.2 g, Cholesterol 41 mg, Fat 11.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 6.3 g, Sodium 92.3 mg, Sugar 23.4 g
FUDGE-STUFFED CHOCOLATE CHIP COOKIES
These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.
Provided by thymeforpineapple
Categories Chocolate Chip Cookies
Time 2h45m
Yield 18
Number Of Ingredients 11
Steps:
- Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
- Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
- Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
- Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
- Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg
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