These incredible Chocolate Filled Cookies are soft, chewy, and elevated from your traditional cookies. A simple cookie base is loaded with mini chocolate chips and filled with a square of rich chocolate. These are perfect for holidays, birthdays, or make them just because!
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If you've never had a stuffed cookie before, you're missing out!! Think of the best chocolate chip cookie you've ever had, then imagine filling it with even more chocolate. It's the ultimate chocolate lover's cookie!
Best of all, these cookies are made in one bowl, have no need to chill, and take just 30 minutes from start to finish. Perfect for when those chocolate cravings hit!
For more cookies, try these Biscoff stuffed cookies, peanut butter sour cream cookies, brown butter snickerdoodles, or small batch sugar cookies.
Why You'll Love These Chocolate Filled Cookies
- FULL of chocolate- the dough has mini chocolate chips and is also filled with a square of chocolate!
- Made in one bowl- no need to dirty a lot of dishes, this dough comes together in one bowl.
- No chill cookie dough- the dough is a no-chill recipe so there's minimal time between making and eating!
- Best when served warm- these are AMAZING when you serve them slightly warm the chocolate is rich and melty
- Perfect for the holidays- upgrade your Christmas cookie box and serve a few of these for the ultimate surprise to your guests
Key Ingredients Needed
*for the full list of ingredients and measurements see recipe card below*
- Butter: I prefer to bake with salted butter to balance out the flavors, but you can use unsalted butter as well
- Sugars: This recipe uses a mixture of light brown sugar for chew and granulated sugar to get the outside crispy.
- Egg: You'll need one large egg, and it's best to take it out of the fridge 30-60 minutes before you plan on baking so it's room temperature.
- Vanilla: A splash of vanilla extract adds a nice floral note!
- Flour: I've tested this recipe with all purpose flour only. If you'd like it gluten free, use a 1:1 gluten free flour blend that contains xanthan gum.
- Baking soda: This helps the cookies spread out
- Baking powder: This helps the cookies rise so they're nice and chewy but not too dense
- Salt: I always add a little salt to my baked goods to keep the flavors balanced.
- Chocolate: Mini chocolate chips go into the cookie dough and a square of semi-sweet chocolate gets stuffed in the middle!
Step-by-Step Instructions
STEP ONE: Preheat oven to 350°F and line a baking sheet with parchment paper.
STEP TWO: In a large mixing bowl, use a hand mixer to cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
STEP THREE: To the butter/sugar mixture, add in the egg and vanilla. Mix until well combined.
STEP FOUR: Add the dry ingredients and mini chocolate chips to the dough and use a rubber spatula to gently fold everything in until fully combined.
STEP FIVE: Take 1 ½ tablespoons of cookie dough into your hand and press it into a disk. Place a square of chocolate on top of the dough, then cover the chocolate with another disk of 1 ½ tablespoons of cookie dough. Place onto your prepared cookie sheet.
STEP SIX: Repeat step five with remaining cookie dough, leaving 2 inches between each cookie.
STEP SEVEN: Bake for 9-11 minutes, or until the edges are just starting to turn light golden brown. Carefully remove tray from the oven and allow your chocolate filled cookies to cool for 5 minutes on tray before transferring to a wire rack.
Expert Baking Tips
- Use room temperature ingredients: The dough comes together best when everything is room temperature. I like to take my ingredients out of the fridge about 60 minutes before I want to bake.
- Measure properly: I list the ingredients in weight measurements for the most accurate baking experience.
- Don't handle the dough too much: You don't want to handle the cookie dough too much when stuffing it with chocolate. The heat from your hands can cause the cookies to spread too much!
- Don't over bake: Take the cookies out of the oven when the edges start to turn lightly golden brown.
- Allow cookies to cool on the tray first: Before transferring to a wire rack, cool on the baking tray for 5 minutes to allow them to set up and hold their shape.
Frequently Asked Questions
I have not tested it, so if you do leave a comment below. If you'd like to make a gluten free version, substitute the flour with a 1:1 gluten free flour blend that contains xanthan gum.
Yes, these cookies stay soft for days so they're good to make ahead of time and save!
You can, but it will be hard to enclose extra chocolate in the dough.
Use one like this which is a 1 ½ tablespoon size!
Storing and Freezing Instructions
STORING:
Keep leftover chocolate filled cookies in an airtight container at room temperature for up to 5 days. I don't recommend keeping them in the fridge because the chocolate gets too hard.
I found that these are best when a little warm, so microwave for 15 seconds before enjoying a leftover cookie!
FREEZING:
If you want to be able to enjoy a stuffed chocolate cookie any time you crave one, I suggest freezing them! Place in a single layer in a freezer safe bag and freeze for up to 2 months.
Thaw to room temperature and microwave for 15 seconds before enjoying.
a quick note about baking in grams...
You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
More Cookies You'll Love!
Did you make these Chocolate Filled Cookies? If so, I'd appreciate you leaving a comment and star rating down below. Happy Baking!
PrintChocolate Filled Cookies
These incredible Chocolate Filled Cookies are soft, chewy, and elevated from your traditional cookies. A simple cookie base is loaded with mini chocolate chips and filled with a square of rich chocolate. These are perfect for holidays, birthdays, or make them just because!
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 10 Large Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 113g (1 stick) salted butter- room temperature
- 158g light brown sugar
- 50g granulated sugar
- 1 large egg- room temperature
- ½ teaspoon vanilla extract
- 210g all purpose flour
- 20g cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 112g mini chocolate chips
- 3 ounces semi-sweet baking chocolate bar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar with a hand mixer until light and fluffy
- To the butter/sugar mixture, add in the egg and vanilla. Mix on medium speed until well mixed.
- Next, add the flour, cornstarch, baking soda, baking powder, and salt into the mixing bowl of wet ingredients. Mix on low speed until just combined and no traces of flour remain.
- Finally, use a rubber spatula to fold in the mini chocolate chips until evenly distributed.
- Use a 1 ½ tablespoon cookie scoop and scoop some dough out onto your prepared baking sheet. Use your fingers to press the dough into a disk and place about ¼ ounce of the chocolate bar into the middle of the dough.
- Take another 1 ½ tablespoons of dough and press it into an equal sized disk and cover the chocolate. Press the edges of the dough together to seal in the chocolate. Repeat with remaining dough, keeping each cookie 2 inches apart.
- Finally, bake for 10-12 minutes, or until the edges just start to turn golden brown. Remove from the oven and allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to finish cooling completely.
Notes
- Use room temperature ingredients: The dough comes together best when everything is room temperature. I like to take my ingredients out of the fridge about 60 minutes before I want to bake.
- Measure properly: I list the ingredients in weight measurements for the most accurate baking experience.
- Don't handle the dough too much: You don't want to handle the cookie dough too much when stuffing it with chocolate. The heat from your hands can cause the cookies to spread too much!
- Don't over bake: Take the cookies out of the oven when the edges start to turn lightly golden brown.
- Allow cookies to cool on the tray first: Before transferring to a wire rack, cool on the baking tray for 5 minutes to allow them to set up and hold their shape.
- Storing: Keep leftover cookies in an airtight container at room temperature for up to 5 days.
Harlow says
Definitely one of my new favorites!