Chocolate Chip Cookie Recipes/ Cookies/ Recipes

The Perfect Stuffed Chocolate Chip Cookie Recipe

 

peanutbuttercupstuffedchocolatechipcookiesjpgStuffing cookies full of the best sweets and treats is not new by any means.We have been putting everything we can into chocolate chip cookies since the Tollhouse recipe came out. Everyone who has whipped up their own chocolate chip cookie recipe has tried putting another ingredient in the middle of it.

But every chocolate chip cookie recipe I came across looked like lumps of dough baked around a treat. Which tastes just as great, don’t let me steer you wrong.

But I wanted to create a chocolate chip cookie recipe that hid the goodie inside completely, that kept the “treat” whole instead of melted and looked purty.

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I like purty lookin’ cookies. I can’t help it.

If I am going to sit down and eat 1 billion calories in a cookie, it better not look like a lump o’ dirt.

So, no dirt lump lookin’ cookies on this site!

I hope. Let me know if you spot any, ok?

Now, I have looked at a LOT of recipes for stuffed chocolate chip cookies. None of them seem to avoid getting that “lump” sitting on top of the cookie that is just your treat covered in a wee bit o’ cookie. Most are the exact same recipes I have here on my site, there isn’t much change to the basic chocolate chip cookie.

Look at the picture above.

Notice a difference between those and all the other stuffed cookie pictures?

NO LUMP! No bump! No weird shaped cookie.

They look like large chocolate chip cookies, which is the point. Perhaps I am a little bit of a perfectionist, I will admit. I wanted them to look like cookies, not dough thrown around something and baked.

This  recipe will have the cookies cooked all the way around, no gooeyness to be found. Note that doesn’t mean there isn’t a “chewiness” but sometimes it looks like cookies have leapt from ” chewy” to  “are these salmonella laced?”

The other problem I noticed with other recipes is that the “treat” sinks its way to the bottom of the cookie, almost every single time. If you take a look, you can see that the very large peanut butter cups are completely centered! This is no small feat to achieve in a cookie, as most bakers know.

So not being enticed by anything I saw online or otherwise, I decided that I was just going to have to experiment on my own, with my own recipes.

So to start, I knew that I would need the best chocolate chip cookie recipe possible to do the job. It has to envelop the cookie, stay around that cookie nice and tall, not become thin and chewy nor be a cakey version.

You need to make a thick and chewy chocolate chip cookie! Which I have already mastered as one of my many chocolate chip cookie recipes.

The secret is so simple.

Cut the butter in half.

RIGHT in half.

There’s your secret, ladies and gentlemen.  You change your dough. You ignore the rest of the recipes with too much butter in them and embrace less butter. I know. It’s hard. Did I seriously just say less butter? I’ll go put a loonie in the swear jar. Sorry. You WILL forgive me though.

Because this is your secret weapon to stuffed cookie making MASS DESTRUCTION!

Or something like that.

But it is the only recipe I have tried that works. And I mean it works,  I have wrapped chocolate bars and peanut butter cups in this magical dough.

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The Perfect Stuffed Chocolate Chip Cookie Recipe


  • Author: Karlynn Johnston
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min

Description

Thick chocolate chip cookie dough that is the perfect base for making decadent stuffed chocolate chip cookies!

Ingredients

  • 2 1/4 cups of all purpose flour
  • 1 tsp baking soda
  • 1/2 cup of butter
  • 3/4 cup of packed brown sugar
  • 3/4 cup of granulated sugar
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 2 cups of semi-sweet chocolate chips
  • cups Your choice of treat: mini chocolate bars Peanut Butter , etc.

Instructions

  1. Kick the tires and light the fires to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy!

Nutrition

  • Serving Size: 12

Kitkat.

Give yourself a break. Stuff a cookie with one and have a coffee.

chocolate chip cookie recipe

If I stress nothing else about the wonder of these cookies,  I would love everyone to know that it’s perfect for baking with your kids. I told my friend when I was describing these that it was “edible playdough wrapped around mini chocolate bars.

Oh, my daughter had fun! This is something the kids will remember forever, the joy of being crazy bakers with their mom. These did earn me the comment “Mommy can bake ANYTHING!!” from my daughter’s lips to my husband ear when she was describing the day we whipped these up. Priceless.

kitkat5

My top tips for making these stuffed cookies as amazing as the ones in the pictures are as follows:

1. Use fantastic quality chocolate chips

2. Wrap the dough evenly around the bar/cookie/treat/sweet/whatever and trust that it will stay in the middle. It will.

3.  If the dough gets too sticky, cool it in the fridge.

4. Go wild with your imagination!

5. Butter only. No margarine. Sorry. They are different from each other and butter works every time in this recipe.

6. Always bake at 350 degrees, they are thick and need to cook longer at a slightly lower temperature.

Have fun with these everyone and remember:

If at first you don’t succeed, eat the ones that didn’t turn out and try again!

Love,

The Stuffed Cookie Crazed Magpie

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21 Comments

  • Reply
    ChefShanny
    December 1, 2015 at 11:56 pm

    I see you have changed the page! 🙂 Question- no more chilling the dough for an hour? Still works well without chilling? Let me know, thank you!

  • Reply
    Preeti
    February 3, 2014 at 9:25 am

    Can u suggest an alternative to eggs ?

  • Reply
    Chef Carla
    November 29, 2013 at 2:09 am

    how much salt?

    • Reply
      thekitchenmagpie
      November 29, 2013 at 2:47 am

      @Chef Carla I use salted butter, so left salt out of the recipe entirely. If using unsalted, add in 1/2 tsp.

  • Reply
    caRie
    May 13, 2013 at 1:43 pm

    Do you always cut the butter in half or is that just for this stuffed cookie recipe?

    • Reply
      thekitchenmagpie
      November 29, 2013 at 2:48 am

      @caRie Only for this recipe, you need a certain type of dough.

  • Reply
    ViSta
    December 20, 2012 at 3:34 am

    lol gonna skip the chips – I am wrapping some filled chocolates with this dough!

  • Reply
    Melissa
    May 2, 2012 at 11:43 pm

    Oh My Gosh!!!!! They are so good. I made them for my bff”s daughters birthday party. They where a big hit. I am going to make them for the kids that will be attending my wedding as their “thank you” gifts.

  • Reply
    Bridgette H
    February 25, 2012 at 6:39 pm

    Thank you for posting this recipe. I found it through Pinterest and just now made them. I must admit I was skeptical, but after pulling them out of the oven, I was amazed at how professional these look. Cutting the butter in half is indeed the key and the flavor does not suffer for it at all. You rock!

    • Reply
      Karlynn
      February 25, 2012 at 7:58 pm

      I am glad to hear it worked out so well for you!

  • Reply
    Meaghan
    November 18, 2011 at 9:48 am

    I just found this while looking for ‘stuffed cookie tips’ – I always have the problem where my cookie stuffings migrate straight to the bottom of the cookie (hmm…I have the same problem when I put things into cupcakes, too!). I made the caramel-stuffed apple cider cookies the other day, and I ended up with (delicious) apple cider cookies with caramel stuck to the bottom. I’ll have to try cutting the butter in half for all my stuffed cookie endeavours – thank you for figuring that out!

  • Reply
    Sheri Lynn Larsen
    October 9, 2011 at 2:31 am

    Yum!!! Chocolate chip dough combined with peanut butter cups….to die for!! Love all things peanut butter and then to combine that with a classic choco-chip cookie…amazing!! I bake both all the time and I have been thinking about stuffing cookies lately. Perfect! 🙂 Thanks!

    • Reply
      Karlynn
      October 9, 2011 at 3:32 am

      I hope you enjoy them!

  • Reply
    Mike Johnston
    July 11, 2011 at 5:07 pm

    Now to convince her to cram o’henry’s in them!

  • Reply
    Mike Johnston
    July 11, 2011 at 11:07 am

    Now to convince her to cram o’henry’s in them!

  • Reply
    Sdrake67
    July 11, 2011 at 4:07 pm

    I’m just wondering which size of peanut butter cup you used – I’m guessing the smaller ones that come in bags wrapped in foil?

  • Reply
    Sdrake67
    July 11, 2011 at 10:07 am

    I’m just wondering which size of peanut butter cup you used – I’m guessing the smaller ones that come in bags wrapped in foil?

    • Reply
      Karlynn Johnston
      July 11, 2011 at 10:16 am

      The cups are the normal size, over an inch across. The “snack pack” is a bag of 15 individually wrapped single servings of the large size peanut butter cups. I wanted to make a cookie dough that would work around the large sized treats, not just mini’s!

  • Reply
    Noemailforyou
    July 9, 2011 at 2:12 pm

    oh my word, saw these on Foodgawker, could they be more amazing?!I want to bake these up for breakfast right now!

  • Reply
    Noemailforyou
    July 9, 2011 at 8:12 am

    oh my word, saw these on Foodgawker, could they be more amazing?!I want to bake these up for breakfast right now!

  • Reply
    GigiGalore
    July 8, 2011 at 9:24 pm

    So the dough isn’t dry leaving out half the butter? It sure doesn’t look dry in the pictures, is it easy to work with or crumbly?

  • Reply
    GigiGalore
    July 8, 2011 at 3:24 pm

    So the dough isn’t dry leaving out half the butter? It sure doesn’t look dry in the pictures, is it easy to work with or crumbly?

    • Reply
      Karlynn Johnston
      July 8, 2011 at 3:33 pm

      I was surprised too that it’s NOT a crumbly dough, but more butter just makes everything spread out, 1/2 cup is just enough to make it pliable, tasty and hold its shape.

  • Reply
    The Procrastobaker
    July 8, 2011 at 8:30 pm

    So you have basically cancelled out the addition of a filling by cutting the butter, therefore absolutely no extra guilt needs to be induced! Hurrah! This is such a brilliant go-to recipe to have, thank you! 🙂

  • Reply
    The Procrastobaker
    July 8, 2011 at 2:30 pm

    So you have basically cancelled out the addition of a filling by cutting the butter, therefore absolutely no extra guilt needs to be induced! Hurrah! This is such a brilliant go-to recipe to have, thank you! 🙂

    • Reply
      Karlynn Johnston
      July 8, 2011 at 2:34 pm

      Now why didn’t I think of that??! You are totally right! Guilt free inner goodies! Thanks for the very lovely compliment too 🙂

  • Reply
    Dan
    July 8, 2011 at 8:18 pm

    Saw these on Foodgawker, I’m not into the whole stuffed cookie thing either but man, these look great! How do treats that are more melty do inside?

  • Reply
    Dan
    July 8, 2011 at 2:18 pm

    Saw these on Foodgawker, I’m not into the whole stuffed cookie thing either but man, these look great! How do treats that are more melty do inside?

    • Reply
      Karlynn Johnston
      July 8, 2011 at 2:24 pm

      I have stuck to more solid treats, but since the dough is not one that will spread and let out the melty insides, I would give something that melts faster a try.

  • Reply
    simplyroxy
    July 8, 2011 at 2:07 pm

    That’s a mini Kitkat that you used, correct? A half or a whole (2 piece) bar?

    • Reply
      Karlynn Johnston
      July 8, 2011 at 2:16 pm

      Yes, one single half of the two piece mini bar. Don’t be afraid to try the whole mini bar though!

  • Reply
    MaryAnne177
    July 8, 2011 at 12:50 pm

    Saw these on Twitter and had to come check them out, thanks for the weekend baking project!

    • Reply
      Karlynn Johnston
      July 8, 2011 at 2:25 pm

      No problem, enjoy! Let me know how they turn out, I love to hear how my recipes work!

  • Reply
    Mary-Anne
    July 8, 2011 at 12:43 pm

    Saw these on Twitter and had to come check them out, thanks for the weekend baking project!

  • Reply
    Sam R.
    July 8, 2011 at 6:26 pm

    Hmm, not so sure about the stuffed cookie craze, but this recipe might just change my mind…it does look good!

  • Reply
    Sam R.
    July 8, 2011 at 12:26 pm

    Hmm, not so sure about the stuffed cookie craze, but this recipe might just change my mind…it does look good!

    • Reply
      Karlynn Johnston
      July 8, 2011 at 2:26 pm

      They taste even better than they look, trust me! I am a peanut butter cup freak though, so this is my nirvana!

  • Reply
    carareynolds
    July 8, 2011 at 11:32 am

    I need to make these NOW! I hate the lump sitting on top of a cookie kind of stuffed cookie, these look ah-mazing! Thanks for figuring out the “secret”!

    • Reply
      Karlynn Johnston
      July 8, 2011 at 11:49 am

      Ooh make them make them! They are so great!! Let me know what you think please!

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