Stuffed Chocolate Chip Cookies

As if giant crsipy-on-the outside, chewy-on-the-inside chocolate chip cookies weren’t perfect already, let’s stuff em! Who’s in? I took my Best Ever Chocolate Chip Cookie recipe, tweaked it slightly, and then stuffed it with FOUR of my favorite things: Nutella, Cookie Butter (obvs), Marshmallow Fluff, and Almond Butter. You could totally do peanut butter too, but we’re peanut free over here. Enough chit-chat, let’s do it.

How to Make Stuffed Chocolate Chip Cookies

Alright I’m just gonna rip the bandaid off – these require chill time. 2 hours of it. Let’s accept that fact right now and move on. K.

Putting the dough in the fridge to rest it what’s going to allow the crispy edges and soft center. Actually there’s a ton of benefits to chilling the dough- it allows the cookies to develop a darker richer color, they’ll spread less because the butter has a chance to firm up, and the flour really gets absorbed into the dough which helps get you a chewy cookie rather than a cakey one. Anyyyyway, did I convince you that it’s worth the wait?

First, lightly brown the butter in a small/medium sauce pan over medium heat. You don’t need to mess with it much, just swirl the pan occasionally. It will melt, then start to foam up and crackle and pop. Continue browning it until it quiets down, turns an amber color, and smells nutty.

I didn’t let it get very dark for this recipe, just lightly browned and toasty. Let it cool slightly, then transfer it to a glass bowl (making sure to get all the toasty brown bits at the bottom of the pan!) and pop it into the fridge to chill for about 30 minutes. It doesn’t need to completely chill, just cool down a bit. Take it out of the fridge and stir it. It should be soft and peanut-butter-like in consistency.

Next, combine butter, brown sugar, and granulated sugar in your stand mixer with the paddle attachment. Mix on medium speed for 5 minutes. It will become very fluffy and light in color. Add egg and vanilla. Mix to combine.

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Whisk together the dry ingredients, then add them to the mixer 1/2 at a time. Don’t over mix – stop the mixer with a few flour streaks still remaining and we’ll finish combining when we add the chocolate.

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Next, let’s talk chocolate. I think it’s important to use a variety of type AND size. I used a combination of Ghirardelli chocolate. 1 bar of Semi-Sweet, and a half cup each of semi-sweet and dark chocolate chips. Chop up the bar leaving some large chunks and some smaller shards. Save some chocolate back to press into the top of the cookies just before baking. Fold the rest of the chocolate into the dough and then chill in the fridge for 2 hours.

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Preheat the oven to 350 and prepare two cookie sheets with parchment paper. Take the dough out of the fridge, and grab whatever you want to use to stuff them with. I tested the recipe with, Nutella, Cookie Butter, Almond Butter, and Marshmallow Fluff and they all worked beautifully. You could also do peanut butter, chocolate ganache, even soft caramels.

Use an ice cream scoop to measure the dough out into your hands. Press it out flat and make a little well for the filling. Add about 1 tsp of filling, then close the edges around it, shape into balls, and press down slightly onto cookie sheet. Top with extra chocolate. Bake at 350 for 12-13 minutes. Allow to cool on baking sheet for 3-5 minutes. Top with flaky salt – optional but encouraged. Stuffed Chocolate Chip Cookies for the WIIIN!

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Pro tip – for perfectly round cookies use a biscuit cutter or anything round really. Place it over the still hot cookies, and swirl it around. Forever grateful for Erin from Cloudy Kitchen for this trick.

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