By Chef Hanna | Updated October 2025 | Prep: 45 min | Cook: 15 min | Total: 1 hour
Table of Contents
Introduction from Chef Hanna
Hello, cookie lovers! I’m Chef Hanna, and today I’m sharing my absolute favorite stuffed cookies recipe that’s been perfected over years of baking experiments in my kitchen. Whether you’re searching for the best stuffed chocolate chip cookies, Nutella stuffed cookies, or wondering how to make cookies with gooey centers, this comprehensive guide will teach you everything you need to know.
Stuffed cookies are the ultimate indulgent treat – imagine biting into a warm, crispy-edged chocolate chip cookie only to discover a melted, gooey surprise hidden inside. These bakery-style cookies are easier to make at home than you might think, and I’ll walk you through every step to ensure perfect results every time.
This recipe works beautifully for beginners and experienced bakers alike. You can customize the filling to create endless variations, from classic Oreo stuffed cookies to decadent Nutella centers or peanut butter surprises. Let’s get baking!
Why This Stuffed Cookie Recipe Works
- Perfectly balanced dough that holds fillings without leaking
- Simple technique that anyone can master
- Customizable fillings for endless flavor combinations
- Bakery-quality results at a fraction of the cost
- Make-ahead friendly for busy schedules
The Best Chocolate Chip Stuffed Cookies with Gooey Centers
Ingredients
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
For the Filling (Choose One or Mix):
- 12-15 Oreo cookies (classic stuffed cookie filling)
- ½ cup Nutella (about 1 tbsp per cookie, frozen)
- 12-15 Rolos or caramel squares
- ½ cup peanut butter (creamy works best)
- 12-15 mini Reese’s peanut butter cups
- ½ cup cookie butter (Biscoff spread)
- Brownie batter pieces
- Marshmallows with chocolate chunks (s’mores style)
Step-by-Step Instructions
Step 1: Prepare Your Cookie Dough
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl or stand mixer, beat softened butter with both sugars on medium-high speed until light and fluffy, about 3-4 minutes. This step is crucial for texture!
- Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
- Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
- Fold in chocolate chips: Gently fold in chocolate chips with a spatula or wooden spoon.
- Chill the dough: Cover and refrigerate for at least 30 minutes. Cold dough is the secret to thick, bakery-style cookies that don’t spread too much!
Step 2: Stuff Your Cookies (The Fun Part!)
- Prepare your filling: If using Nutella, peanut butter, or cookie butter, freeze tablespoon-sized dollops on a parchment-lined plate for 20 minutes first.
- Scoop the base: Take about 2 tablespoons (or a large cookie scoop) of chilled dough and flatten it in your palm to about ½ inch thick.
- Add filling: Place your chosen filling in the center. For Oreos, use a whole cookie; for frozen spreads, use one frozen dollop; for candies, use 1-2 pieces.
- Top and seal: Scoop another 1-2 tablespoons of dough, flatten it, and place it on top of the filling. Carefully pinch and seal the edges together, working your way around the entire cookie.
- Roll gently: Gently roll between your palms to create a smooth ball, ensuring there are no cracks where filling could escape.
- Space properly: Place stuffed cookies on prepared baking sheets, spacing them 3 inches apart (they spread while baking).
Step 3: Bake to Perfection
- Bake: Place in preheated oven and bake for 12-15 minutes. The edges should be golden brown, but the centers will still look slightly underdone – this is perfect!
- Cool on pan: Let cookies rest on the baking sheet for 5-10 minutes. They’ll continue cooking from residual heat and firm up.
- Transfer carefully: Use a spatula to transfer to a wire cooling rack. Let cool for at least 10 minutes before enjoying (if you can wait!).
Pro Tips for Perfect Stuffed Cookies Every Time
- Temperature Matters: Always use room temperature butter and eggs for best texture
- Don’t Skip Chilling: Cold dough = thicker cookies with better filling retention
- Seal Completely: Check for any cracks or gaps before baking to prevent filling leaks
- Freeze Soft Fillings: Nutella, peanut butter, and caramel should be frozen solid before stuffing
- Size Consistency: Use a cookie scoop for uniform sizes that bake evenly
- The Underdone Look: When edges are golden but centers look slightly raw, they’re perfect
- Storage Secret: Add a slice of bread to your cookie container to keep them soft longer
Stuffed Cookie Variations to Try
Classic Favorites
Oreo Stuffed Cookies: The original and still amazing – use Double Stuf Oreos for extra impact
Nutella Stuffed Chocolate Chip Cookies: Rich, hazelnutty centers that ooze when warm
Peanut Butter Cup Cookies: Mini Reese’s cups create the perfect sweet-salty combination
Creative Twists
S’mores Stuffed Cookies: Marshmallow + chocolate chunks + graham cracker pieces
Cookie Butter Bombs: Biscoff spread center with crushed Biscoff cookies in the dough
Brownie Stuffed Cookies: Double chocolate decadence with fudgy brownie centers
Caramel Sea Salt: Rolos or soft caramels with a sprinkle of flaky sea salt on top
Red Velvet Cream Cheese: Red velvet cookie dough stuffed with sweetened cream cheese
Snickerdoodle Stuffed: Cinnamon sugar dough with caramel or white chocolate filling
What is Michelle Obama’s favorite cookie?
Michelle Obama has famously shared her love for chocolate chip cookies, particularly her own recipe that became well-known during the White House years. Her recipe features a combination of butter and shortening, which creates an exceptionally tender texture. While not specifically a stuffed cookie, you could easily adapt her beloved chocolate chip cookie recipe into a stuffed version by using this same technique with her dough base.
How to make Snoop Dogg cookies?
Snoop Dogg is known for his « Snickerdoodle » cookies (often called « From Crook to Cook » cookies from his cookbook). These feature a cinnamon-sugar coating and soft, chewy centers. To make Snoop-style stuffed cookies, you can take a classic snickerdoodle dough, roll it in cinnamon sugar, then stuff it with caramel or white chocolate chips before baking. The key is using plenty of cinnamon and getting that signature crackled, sugary exterior while keeping the inside soft and gooey.
What is the secret ingredient for great cookies?
The secret ingredient that professional bakers swear by is cornstarch! Adding 1-2 tablespoons of cornstarch to your cookie dough creates an incredibly soft, tender texture that stays fresh longer. Other secret ingredients include:
- Vanilla bean paste instead of extract for deeper flavor
- Maldon sea salt sprinkled on top before baking for flavor contrast
- Browned butter instead of regular melted butter for nutty depth
- Bread flour (partially replacing all-purpose) for chewier texture
- A touch of espresso powder to enhance chocolate flavor without tasting like coffee
For stuffed cookies specifically, the secret is freezing your fillings and chilling your dough – this prevents spreading and keeps everything contained!
What are some stuffed cookie variations?
Beyond the classics, here are creative stuffed cookie variations to try:
Breakfast-Inspired: Cinnamon roll filling with cream cheese frosting center, or maple bacon stuffed cookies
Candy Bar Cookies: Snickers, Twix, Milky Way, or Kit Kat pieces stuffed inside
International Flavors: Matcha white chocolate, dulce de leche, Lotus Biscoff, or Kinder Bueno
Seasonal Favorites: Pumpkin spice with cream cheese, peppermint bark during holidays, or lemon curd for summer
Gourmet Options: Salted caramel with dark chocolate, espresso ganache, or brown butter pecan
Dietary Adaptations: Vegan stuffed cookies with dairy-free chocolate, or gluten-free versions using almond flour
The possibilities are truly endless – use your favorite candy, spread, or filling and wrap it in cookie dough!
Frequently Asked Questions (FAQs)
Q: Can I make stuffed cookie dough ahead of time? A: Absolutely! You can prepare the dough up to 3 days in advance and keep it refrigerated, or freeze it for up to 3 months. Stuff the cookies right before baking for best results, or freeze already-stuffed cookies and bake directly from frozen (add 2-3 minutes to baking time).
Q: Why did my filling leak out during baking? A: This usually happens when the filling isn’t completely sealed inside the dough, or if the dough is too thin around the filling. Make sure to pinch edges thoroughly and use enough dough to fully encase the filling. Also, freezing soft fillings beforehand helps prevent leaking.
Q: How do I know when stuffed cookies are done? A: Stuffed cookies should have golden-brown edges while the centers still look slightly underdone and puffy. They’ll continue cooking on the hot pan after removing from the oven. Overbaking results in hard cookies with dried-out fillings.
Q: Can I use store-bought cookie dough? A: Yes! Store-bought chocolate chip cookie dough works well for stuffed cookies. Just make sure to chill it thoroughly and follow the same stuffing technique. The texture won’t be quite as perfect as homemade, but it’s a great time-saver.
Q: What’s the best way to store stuffed cookies? A: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. To refresh, microwave individual cookies for 10-15 seconds or warm in a 300°F oven for 5 minutes.
Q: Can I make mini stuffed cookies? A: Definitely! Use about 1 tablespoon of dough per side and smaller fillings (like mini chocolate chips or small candy pieces). Reduce baking time to 8-10 minutes. Mini stuffed cookies are perfect for parties and portion control.
Q: My cookies spread too much – what went wrong? A: Over-spreading usually means the dough wasn’t chilled enough, butter was too soft, or the oven wasn’t fully preheated. Always chill dough for at least 30 minutes, use properly softened (not melted) butter, and verify your oven temperature with a thermometer.
Q: Can I make these cookies gluten-free or vegan? A: Yes! For gluten-free, substitute a 1:1 gluten-free flour blend. For vegan, use plant-based butter, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and dairy-free chocolate chips. The texture will be slightly different but still delicious.
Storage and Make-Ahead Instructions
Room Temperature: Store in an airtight container for up to 5 days. Add a slice of bread to keep cookies soft.
Refrigerator: Not recommended as it can dry out cookies. If you must, store in airtight container for up to 1 week and warm before serving.
Freezer:
- Unbaked dough balls: Freeze on a tray, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 2-3 minutes.
- Baked cookies: Wrap individually or layer with parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the oven.
Pro tip: Stuff and freeze cookie dough balls for fresh-baked cookies anytime! Perfect for last-minute guests or cookie cravings.
Nutritional Information (per cookie)
Approximate values based on Nutella-stuffed cookies
- Calories: 380
- Fat: 19g
- Carbohydrates: 48g
- Protein: 5g
- Sugar: 32g
- Sodium: 280mg
Note: Values vary depending on filling choice and cookie size
Conclusion
There you have it – everything you need to know to make incredible stuffed cookies at home! These bakery-style treats are surprisingly easy once you understand the technique, and the possibilities for customization are endless. Whether you’re making classic Oreo stuffed cookies, indulgent Nutella centers, or experimenting with your own creative fillings, this recipe delivers perfect results every time.
The key takeaways? Always chill your dough, freeze soft fillings, seal completely, and don’t overbake. Follow these rules and you’ll have thick, chewy cookies with gooey, melted centers that rival any bakery.
I encourage you to start with one filling variation, master the technique, then experiment with your favorite combinations. These cookies make fantastic gifts, party treats, or special desserts for any occasion. They’re also a wonderful baking project to do with kids – they love choosing and adding the fillings!
Have you tried this recipe? I’d love to hear which filling variation is your favorite! Share your results and any creative twists you’ve discovered. Happy baking, and remember – life is too short for boring cookies!
Until next time, keep those ovens warm! – Chef Hanna
Keywords: stuffed cookies, stuffed chocolate chip cookies, Nutella stuffed cookies, Oreo stuffed cookies, gooey center cookies, bakery style cookies, how to make stuffed cookies, cookie recipe with filling, chocolate chip cookies with surprise center, homemade stuffed cookies
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Prep Time: 45 minutes (including chill time)
Cook Time: 12-15 minutes
Total Time: 1 hour
Yield: 12-15 large stuffed cookies
Category: Dessert, Baking
Method: Baking
Cuisine: American
Difficulty: Intermediate
Ultimate Stuffed Cookies
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Parchment paper or silicone mats
- Baking sheets
- Wire cooling rack
- Cookie scoop
- Spatula
Ingrédients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
For the Filling (Choose One or Mix)
- 12-15 Oreo cookies classic filling
- 1/2 cup Nutella frozen in dollops, about 1 tbsp per cookie
- 12-15 Rolos or caramel squares
- 1/2 cup peanut butter creamy
- 12-15 mini Reese’s peanut butter cups
- 1/2 cup cookie butter Biscoff spread
- brownie batter pieces
- marshmallows with chocolate chunks for s’mores version
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking soda, and salt in a bowl; set aside.
- In a large bowl or mixer, cream butter and both sugars until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to wet mixture until just combined. Do not overmix. Fold in chocolate chips.
- Cover dough and chill for at least 30 minutes for thicker cookies.
- Prepare fillings: Freeze soft fillings like Nutella or peanut butter for 20 minutes before stuffing.
- Flatten 2 tbsp of chilled dough in your palm, add chosen filling, and cover with another piece of dough. Seal edges completely and roll into a ball.
- Place cookies 3 inches apart on baking sheet and bake 12–15 minutes, until edges are golden and centers look slightly underdone.
- Cool on baking sheet 5–10 minutes before transferring to wire rack. Serve warm for gooey centers.
Notes
