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Stuffed Chocolate Chip Cookies

By Chef Mary

Makes approximately 1 dozen Stuffed cookies


  • 8 ounces unsalted butter, softened
  • 1 1/2 Cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 ounces granulated sugar
  • 8 ounces light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons whole milk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips
  • The Stuffing: 6 ounces of your favorite candy, caramel, or sprinkle to place inside your Stuffed cookies. About 1/2 ounce or 1 1/2 Tablespoons per cookie. Use more if adding to the outside of cookie as well.


  1. Sift together the flour, salt and baking soda onto a paper plate.
  2. Combine the softened butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
  3. Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.
  4. Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds
  5. Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula
  6. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips.
  7. Chill the dough for at least 15 minutes.
  8. Heat the oven to 375 degrees F and place the racks in the top third and bottom third of the oven.
  9. Divide the dough into 12 even pieces approximately 3-ounce portions
  10. Gently pat into 1/2” thick discs and place stuffing in the middle. Wrap and roll the dough into a ball around the stuffing. Place on parchment paper-line half sheet pans, 6 cookies per sheet.
  11. Chill or freeze for an additional 15 minutes.
  12. Bake two sheets at a time for 15 minutes, rotating the pans halfway through.
  13. Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

Chef Notes:

*I don’t recommend half or double batches. Instead, make a whole batch, bake what you want, portion and freeze the rest.

*Also, if filling cookies with soft fillings like Nutella or Peanut butter, pre-scopp the 1-2 Tbsp filling on a parchment lined cookie sheet and freeze while you are making the dough so it is firmer when ready to use.