These Chocolate Stuffed Cookies are a way to elevate the humble chocolate chip cookie. Filled with oozy Nutella they are super simple but very decadent.
- What do you do with a spare jar of Nutella?
- Chocolate Stuffed Cookie Ingredients/Substitutes
- Stuffed Cookies Technique
- Chilling is the Key
- Revive Your Chocolate Stuffed Cookies the next day
- Pro Tip - Storage
- Stuffed Cookies - FAQ’s
- If you like this recipe, you'll love these
- Chocolate Filled, Chocolate Chip Cookies
- Have you Tried this recipe?
What do you do with a spare jar of Nutella?
These Chocolate Stuffed, Chocolate Chip, Cookies are ridiculously easy to make, but are such a great idea to add to things like treat boxes, or onto a market or fair stall.
Do you ever have a good old clear out of your Kitchen Cupboards?......no me either, well not very often anyway. BUT yesterday I couldn't squeeze anything else in my baking cupboard. I'd been shopping to restock the basics; sugar, flour, baking powder, that kind of thing, and they just wouldn't fit!!
So time for an impromptu clear out. I pulled everything out and found some real little ingredient gems that I'd totally forgotten. It was like Christmas had come early - like pulling an old handbag from your wardrobe and finding a fiver in the bottom. I just love it when that happens, which sadly isn't very often.
Anyway, at the back of my cupboard, amongst the dates, raisins, chocolate chips, vanilla essence etc, was a jar of Chocolate Spread.......unopened!!!!!! Seriously? Who has unopened chocolate spread in their cupboard? Me, apparently.
After having a 1 or 2 (or 4) crumpets with it slathered over, I set about baking.
Chocolate Stuffed Cookie Ingredients/Substitutes
These Chocolate Stuffed Cookies are really easy. You only need the usual ingredients for a chocolate chip cookie, plus Chocolate Spread to stuff inside.
Use real block butter for cookies. Don’t try to make them with a baking spread as there is too much moisture and they will spread in the oven and end up in a sloppy mess. Use room temperature butter as it’ll mix easier.
I use 2 types of sugar in this recipe. Light Brown gives a great caramel flavour and the molasses will add a chewy texture. The white sugar will help the outside of the cookie have a crispy, crunchy crust.
I use just one large egg in the mix. Make sure it’s at room temperature so it mixes well with the other ingredients.
Flour and Bicarbonate of Soda
I use regular plain (all purpose) flour, with just a little amount Bicarbonate of Soda to help give a fluffy chewy texture. I have never tried cookies with a Gluten Free flour, but that’s not to say they wouldn’t work.
Always season your bakes. Salt helps to define the flavours in the bake, and especially brings out the chocolate flavour.
Use whichever is your preference. I like Milk or Dark, or a combination of both. If you buy chocolate chips from the baking aisle they will usually be ‘bake stable’ and retain their shape in the bake. If you can’t get those you can use chopped up chocolate, which may spread a little when baking, giving a slightly different, but by no means worse, texture.
Any chocolate spread will work in these cookies. I used Nutella, however you can find all kinds of spreads in the supermarkets nowadays. There is a delicious white chocolate hazelnut spread available, or even Biscoff or cookies and cream would work.
Dairy Free Stuffed Cookies
Making these Dairy Free is very easy with the right ingredients. You can use a plant based block butter, or a dairy free block margarine. Make sure they are block alternatives. Spreads or butters in tubs just have too much moisture.
Dairy Free Chocolate can be cut into chunks and used as chocolate chips.
Biscoff Spread is Dairy Free and can be used instead of Nutella. Place in the fridge to chill in exactly the same way. When baked you’ll have a gooey Biscoff centre.
Stuffed Cookies Technique
Before you start pop your chocolate spread in the fridge or the freezer.
Then make your chocolate stuffed cookies like you would make any normal chocolate chip cookies. Cream the butter and sugar until light and fluffy. Add the egg and mix through. Add the dry ingredients and mix to a stiff dough. Lastly, mix through the chocolate chips.
Then scoop your dough into balls. I use an ice-cream scoop to get regular and consistent sized cookies. Chill the dough balls for a couple of hours.
Take a dough ball and flatten it out a little, making a kind of cup. Then spoon no more than a teaspoon of chocolate spread into the centre. If you put too much chocolate spread into the cookie you won’t be able to wrap it all up (or it’ll escape like lava out of a volcano when you bake them).
Wrap the cookie dough around the chocolate spread to make sure it is fully encased. Roll back into a ball and again pop in the fridge to chill.
Space them well apart on a cold baking sheet and bake in a moderate/hot oven for 10-15 minutes, or until golden drown and crispy around the edges. I usually only fit 4 per baking sheet.
Once baked remove the chocolate stuffed cookies from the oven and allow to cool fully before trying to take them off of the baking sheet. The chocolate spread will turn to liquid when it is warm, and if the cookie is too warm when you try to move them they will literally fall apart.
Chilling is the Key
Chilling in the fridge is the key to making good chocolate stuffed cookies. Firstly, chill your chocolate spread. Pop the jar in the fridge for at least 2 hours. You could even put it in the freezer.
Hard chocolate spread is so much easier to work with!
Secondly, chill your cookie dough!
Once I have mixed all my cookie dough I scoop it into balls and chill the balls for a few hours, or even overnight. Chilling cookie dough helps in a couple of ways. It hardens all the fat in the dough, which means when you bake them they don’t melt and spread too far before being baked. This will help to give you a cookie with a chewy inside.
Also, when stuffing cookies, it’ll also help you get less sticky and covered in dough.
Revive Your Chocolate Stuffed Cookies the next day
These cookies will last in an airtight container for a few days, but if you want to make them extra special you can revive the chocolate spread inside. Just pop them in the microwave for 10 seconds and the chocolate spread will warm through and become all gooey again.
Pro Tip - Storage
As with any cookies, the Chocolate Stuffed Cookies can be kept in an airtight container for up to 5 days.
The dough, can be frozen, unbaked for up to 3 months. I would advise making them into dough balls, and freezing them individually. That way if you have an order for just 4, you can get 4 out of the freezer, defrost them, fill them with whatever the order needs and bake them, leaving the others in the freezer for another order.
Or alternatively, stuff the cookies and then freeze them. You can bake them straight from the freezer, just add an extra 5 minutes baking time.
Stuffed Cookies - FAQ’s
I have never frozen fully baked cookies, but the dough can definitely be frozen before baking. You can even stuff the cookies and then freeze them ready to go. They can be baked from frozen, allow an extra 5 minutes in the oven.
Yes, have a look at the options under the Ingredients section
They should last 3 to 4 days in an airtight container. Or the dough can be frozen for up to 3 months before you have baked it. If you want to revive them after a couple of days, pop them in the microwave for 10 seconds and the centres will become all gooey again.
If you like this recipe, you'll love these
Chocolate Filled, Chocolate Chip Cookies
- 100 gms Block Butter at roome temperature
- 75 gms Light Brown Sugar
- 100 gms Caster Sugar
- 1 Beaten Free Rance Egg
- 1 tspn Vanilla Extract
- 250 gms Plain Flour
- 0.5 tspn Bicarbonate of Soda
- 0.5 tspn Salt
- 100 gms Chocolate Chips
- 0.25 Jar Chocolate Spread or Peanut Butter
- Chill your jar of chocolate spread in the fridge for a couple of hours.
- In a bowl cream together the butter and both types of sugar, until thick and creamy
- Add the egg and vanilla and mix through until fully combined
- Sift together the flour, bicarbonate of soda and salt, and add to the other ingredients.
- Mix together, I found a wooden spoon best, until you have a thick dough.
- Mix through the chocolate chips
- Take a spoonful of the mix and roll into a ball.
- Chill for at least an hour
- Flatten the dough ball in the palm of your hand and put a teaspoon of Chocolate Spread in the middle.
- Bring up the sides of the ball until the Chocolate Spread is covered, and again roll into a ball.
- I got 8 out of the mix, however, I may have got more if I hadn't eaten so much (I have a weakness for cookie dough - don't try this at home though as it contains raw egg - it's a risk I'm willing to take).
- Pop all the balls on a baking sheet and refrigerate for at least an hour. This allows the butter and Chocolate Spread to set-up.
- Pre-heat your oven to 175c fan, 180c, 350f or gas Mark 4
- Lay your cookie dough balls onto 2 baking sheet, making sure there is at least 2 inches between them as they will Spread when they bake
- Bake for 10-12 minutes, or until the sides just start to turn golden
- Remove from the oven and allow to cool for 10-15 minutes. Don't try to move them straight away as they need time to firm up as they cool down
- Transfer to a cooling rack, or into your waiting mouth.
- These will last up to 5 days if kept in an airtight container.
Have you Tried this recipe?
I would love to see it or hear about your experience of it.
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