Quick N Easy Chocolate filled cookies
These chocolate filled cookies are over the top delicious! The melty and creamy chocolate filling makes classic chocolate chip cookies that much better. These cookies are way easier than they look and they are always a big hit. Make them for Christmas, birthdays, special occasions and more!
WHY YOU’LL LOVE THIS RECIPE
These chocolate filled cookies are similar to classic cookies but even better!
⭐They are easy to make.
⭐Fill them with Dove chocolates, Hershey kisses or Reese’s peanut butter cups.
⭐Fill them with caramels like these Caramel Chocolate Chip Cookies.
⭐They are perfect for chocolate lovers.
⭐Use gluten free 1 to 1 flour for gluten free cookies.
⭐They are great for any holiday, birthday or rainy day.
⭐Depending on the chocolate used, these are also nut free.
EXPERT TIPS & TRICKS
◾Use cold butter from the fridge. Softened or melted butter will yield thin cookies.
◾Beat the butter and sugars until no clumps of butter remain. This usually takes 2 to 3 minutes in a stand mixer.
◾Both regular flour and gluten free 1 to 1 flour work well.
◾The cookie dough will be pretty thick.
PREP TIME: 15 MINS
COOK TIME: 10 MINS
TOTAL TIME: 25 MINS
INGREDIENTS For Quick N Easy Chocolate filled cookies
18 LARGE COOKIES
▢1 cup cold butter
▢½ cup granulated sugar
▢1 cup light brown sugar, tightly packed
▢1 tsp vanilla extract
▢3 ¼ cups flour, gluten free 1 to 1 or all purpose
▢1 tsp baking soda
▢pinch sea salt, optional
▢1 cup chocolate chips
▢18 chocolates, such as Dove
INSTRUCTIONS For Quick N Easy Chocolate filled cookies
⭐First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
⭐In the bowl of a stand mixer, add cold butter, granulated sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
⭐Then, add in both eggs and vanilla. Stir to combine.
⭐Add in flour, baking soda and sea salt. Stir until a thick dough is formed.
⭐Fold in chocolate chips.
⭐Use a large spoon to scoop out balls of dough. Flatten each ball of dough. Place on lined pan.
⭐Place an unwrapped chocolate in the middle of each flatten ball.
⭐Then, place a smaller flattened ball of dough on top of the chocolate. Use hands to wrap cookie dough around each chocolate, until fully enclosed.
⭐Bake for 10 minutes or until edges are very slightly golden and the middles are barely set.
⭐Finally, remove cookies from oven. Allow cookies to cool for 10 minutes on pan before carefully transferring to a cooling rack.
⭐Use cold butter straight from the fridge.
⭐If using unsalted butter, add a pinch of sea salt if desired.
⭐Beat butter and sugars until no clumps of butter remain.
⭐Both all purpose flour and gluten free 1 to 1 flour work well.
⭐Cookie dough will be thick.
⭐Any type of chocolates work: Dove chocolates, Hershey kisses, even peanut butter cups.
⭐Be sure cookie dough fully encloses the chocolate.
⭐Bake until cookies look barely set in the middle. They are meant to be gooey!
⭐Store cookies in an airtight container at room temperature for up to 4 days.
⭐These cookies freeze well.
Calories: 337kcal, carbohydrates: 46g, protein: 4g, fat: 16g, saturated fat: 10g, polyunsaturated fat: 1g, monounsaturated fat: 6g, trans fat: 1g, cholesterol: 45mg, sodium: 157mg, potassium: 132mg, fiber: 3g, sugar: 21g, vitamin a: 342IU, calcium: 26mg, iron: 2mg