Giant Stuffed Cookies
Calling all chocolate lovers! These indulgent giant chocolate stuffed cookies with a decadent, gooey chocolate center are a must-try. This thick and soft chocolate chip cookie is filled to the max with a melted dark chocolate. Yum!
If you love chunky chocolate chip cookies the size of your palm you’ve come to the right place. Stuffed with ooey gooey dark chocolate these giant cookies are a must-make for chocolate chip cookie lovers.
Bake one or two and freeze the other 5 oz dough balls for later. A great way to meal prep your favorite dessert and to serve them warm – that’s when they taste best thanks to the melted chocolate center.
If you loved this Stuffed Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Stuffed Cookies
Easy-to-make, giant chocolate stuffed cookies that are studded with chocolate chips and have a gooey dark chocolate center.
Ingredients
- 1/2 cup butter softened, lightly salted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg room-temperature
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup semi-sweet chocolate chips
- 3.5 oz dark chocolate
Instructions
- In a large mixing bowl, cream together 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy.1/2 cup butter, 1/2 cup brown sugar, 1/4 cup granulated sugar
- Add 1 tsp vanilla extract and 1 egg to the butter-sugar mixture. Mix well until fully incorporated.1 tsp vanilla extract, 1 egg
- Gradually add 2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp baking soda to the wet ingredients, mixing until just combined. Be careful not to overmix.2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda
- Gently fold in 1/2 cup semi-sweet chocolate chips until evenly distributed throughout the dough.1/2 cup semi-sweet chocolate chips
- Make a 5 oz dough ball and flatten it in your hand. Place two pieces of the 3.5 oz dark chocolate in the center and fold the dough around it, sealing it completely and shaping it into a round ball. Repeat this process for the remaining dough and chocolate pieces.3.5 oz dark chocolate
- Place the stuffed dough balls on a baking sheet lined with parchment paper, leaving enough space between the giant cookies to allow for spreading during baking. Refrigerate the dough balls for 1 hour. Chilling the dough helps the cookies maintain their shape during baking.
- Preheat your oven to 350°F (180°C).
- Bake the chilled cookies in the preheated oven for approximately 15 minutes, or until the edges are golden brown.
- Remove the baking sheet from the oven and allow the cookies to cool for at least 15 minutes on the sheet before transferring them to a wire rack to cool completely.
- Enjoy these giant chocolate stuffed cookies warm with a gooey chocolate center. Store any leftover cookies in an airtight container at room temperature for up to 3-4 days and preheat them lightly for the center to melt again. Enjoy!
Notes
Storage: Baked cookies can be stored for 3 to 5 days at room temperature in an airtight container. They can also be frozen for up to 3 months by allowing them to cool and transfer them to an airtight container. Thaw the cookies at room temperature and warm them lightly in the oven before enjoying them.
Nutrition
Calories: 728kcalCarbohydrates: 94gProtein: 10gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 83mgSodium: 408mgPotassium: 353mgFiber: 5gSugar: 43gVitamin A: 633IUCalcium: 133mgIron: 7mg
Loved this recipe?Please leave a review!
Ingredients and substitutions
- Butter – Softened lightly salted butter works best for this recipe. If you add unsalted butter, simply add a pinch of salt to the dough.
- Vanilla – Use vanilla extract, vanilla syrup, or essence if needed.
- Flour – All-purpose flour works best for this recipe but you can also use self-rising flour and omit the baking powder.
- Chocolate – I use semi-sweet chocolate chips and two pieces of dark chocolate (70% +) for this recipe. You can use milk chocolate if you prefer a sweeter and less bitter flavor.
Step-by-step: stuffed cookies
- Combine the wet ingredients.
- Slowly add the dry ingredients until you have a smooth dough. Fold in the chocolate chips.
- Portion out 5 oz dough balls and stuff them with 2 pieces of dark chocolate.
- Create round dough balls and chill the dough for in the fridge for 1 hour.
My top 3 stuffed cookie tips
- Don’t overbeat the mixture: When combining the ingredients, mix until just combined. Overmixing can lead to tougher cookies, so it’s best to stop mixing as soon as the ingredients are evenly incorporated.
- Let them cool after baking: Allow these extra big cookies to cool on the baking sheet for at least 15 minutes before transferring them to a wire rack. This helps the cookies firm up and set, resulting in the desired texture.
- Reheat lightly for a gooey center: If you prefer a gooey center in your cookies, you can reheat them lightly in a microwave or oven. This will warm the cookies and melt the chocolate slightly, giving you a deliciously gooey center. Be cautious not to overheat them to avoid drying them out.
