PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinusShoppable Banner MobileShoppable Banner Desktop

90% would make again

Stuffed Chocolate Chip Cookies

featured in Late Night Snacks pt. 2

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.

Claire Nolan, Rie McClenny & Jenn Malouf
Tasty Team

Ingredients

for 8 large cookies

Dough Base

  • 1 cup unsalted butter (230 g), 2 sticks
  • ½ cup granulated sugar (100 g)
  • 1 ½ cups dark brown sugar (330 g)
  • 2 teaspoons vanilla extract
  • 1 tablespoon greek yogurt
  • 1 large egg
  • 1 large egg yolk
  • 2 ½ cups all-purpose flour (310 g)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk chocolate chips (130 g)
  • ½ cup mini chocolate chips (85 g)

Stuffings

  • 1 tablespoon caramel, per cooking
  • 1 tablespoon cookie butter, per cookie
  • 1 tablespoon chocolate hazelnut spread, per cookie
  • 1 tablespoon peanut butter, per cookie

Toppings

  • ¼ cup mini marshmallows (10 g)
  • ¼ cup chocolate caramel candy (40 g), chopped
  • ¼ cup chocolate chips (45 g)
  • ¼ cup chocolate sandwich cookie (25 g), crushed
  • ¼ cup white chocolate chip (45 g)
  • ¾ cup rainbow sprinkles (130 g)
  • ¼ cup pretzel (40 g), crushed
  • ¼ cup potato chip (25 g), crushed

Nutrition Info

Powered by
    Calories 832
    Fat 49g
    Carbs 95g
    Fiber 3g
    Sugar 57g
    Protein 7g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. Add the egg and egg yolk and beat again until fluffy and well-combined.
  4. 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.
  5. 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.
  6. Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
  7. Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
  8. 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.
  9. 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.
  10. 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.
  11. Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
  12. Cool on a cooling rack for 10 minutes before devouring!
  13. Enjoy!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Tasty by BuzzFeed - Do Not Sell My Data

We, and our partners, use technologies to process personal information, including IP addresses, pseudonymous identifiers associated with cookies, and in some cases mobile ad IDs. This information is processed to personalize content based on your interests, run and optimize marketing campaigns, measure the performance of ads and content, and derive insights about the audiences who engage with ads and content. This data is an integral part of how we operate our site, make revenue to support our staff, and generate relevant content for our audience. You can learn more about our data collection and use practices in our Privacy Policy.

If you wish to request that your personal information is not shared with third parties, please click on the below opt out button. Please note that after your opt out request is processed, we may still collect your information in order to operate our site.