Chocolate Filled Cookies

5 chocolate filled cookies stacked on top of each other.

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5 from 1 review

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! 


Units Scale
  • 113g (1 stick) salted butter- room temperature
  • 158g light brown sugar
  • 50g granulated sugar
  • 1 large egg- room temperature
  • 1/2 teaspoon vanilla extract
  • 210g all purpose flour
  • 20g cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 112g mini chocolate chips
  • 3 ounces semi-sweet baking chocolate bar


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper
  2. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar with a hand mixer until light and fluffy
  3. To the butter/sugar mixture, add in the egg and vanilla. Mix on medium speed until well mixed.
  4. 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.
  5. Finally, use a rubber spatula to fold in the mini chocolate chips until evenly distributed.
  6. Use a 1 1/2 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 1/4 ounce of the chocolate bar into the middle of the dough.
  7. Take another 1 1/2 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.
  8. 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.


  • 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.