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.
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
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.
