Ultimate Stuffed Cookies

Hands demonstrating how to stuff cookie dough with Nutella filling for homemade stuffed chocolate chip cookies

Ultimate Stuffed Cookies

These bakery-style stuffed cookies feature crispy edges and irresistibly gooey centers. With a versatile dough base and endless filling options — from Nutella to Oreos or peanut butter cups — they’re the ultimate indulgence made easy at home.

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Prep Time 45

Cook Time 15

Total Time 1

Servings: 12 cookies

Course: Baking, Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Mixing Bowls
Electric mixer or stand mixer
Parchment paper or silicone mats
Baking sheets
Wire cooling rack
Cookie scoop
Spatula

Method

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

Freeze soft fillings like Nutella before use to prevent leaks. Chill dough to ensure thick cookies. Store at room temperature up to 5 days or freeze up to 3 months. Reheat cookies briefly before serving for the perfect gooey texture.