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Stuffed Cookies

Stuffed cookies are such an amazing way to level up one of the best desserts of all time. Here we take a classic chocolate chip base and add in a bunch of fun additions to stuff the centres. Think of a beautiful chocolate chip cookie stuffed with peanut butter, Nutella, chocolate, your favourite candy bar, or anything else you can come up with! The combinations are literally endless, you are in the driver’s seat of creating your dream stuffed cookie! 

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A marshmallow stuffed cookie with a glass of milk and other cookies around it.

What are stuffed cookies

Stuffed cookies are your standard homemade cookies with all the fun fillings of your dreams stuffed inside. You can take any standard drop cookie as the base of the recipe (here we’re using our favourite chocolate chip cookie recipe), and add so many different delicious things to the inside. It may feel like a daunting task but I promise, it’s easier than it seems! 

What can I stuff inside my cookies 

LITERALLY ANYTHING! Okay maybe not literally anything because I can think of a lot of things I wouldn’t want inside my cookies. BUT anything sweet and dessert-like you can think of can probably go inside a cookie. Let’s break down some options: 

Spreads

I think the most common thing people think of to stuff inside a cookie would be frosting. The two are a pretty popular combo and work together a lot. On the same note, spreads like Nutella and peanut butter would be AMAZING inside stuffed cookies. Any other type of spread you could think of would work wonderfully too, like cookie butter or even jam! 

Chocolates 

Pretty much any type of chocolate or chocolate adjacent thing you could come up with would be delicious as a stuffing. If you’re sticking with a classic chocolate, go for a bar over chocolate chips. Chocolate chips are designed to keep their shape, so they won’t give you that satisfying melt that sometimes comes with stuffed cookies. 

Your favourite chocolate candy bar would be incredible to stuff inside a cookie. Here are some options to get your idea wheels turning: 

  • Reese’s Cups (or any other Reese’s variation) 
  • Snickers
  • Twix
  • Kit Kat
  • Mars/Milky Way/3 Musketeers 

Other Cookies

Have you ever thought of stuffing an oreo inside of a homemade cookie? If not, then you totally should! Or any other shelf cookie you love, Chips Ahoy, oatmeal, sugar cookies, even wafers could be good! If you live in the US, you have SO many options in this category specifically (but also all the others). In Canada, we don’t have nearly as many cookie options for some reason. But the choice is totally yours, stuff a cookie with another cookie if you’re feeling it!  

Sweet Treats

This is the catchall category for anything that isn’t a spread, chocolate, or cookie. Something like Rice Krispie Treats would be so good inside stuffed cookies! Marshmallows are an awesome choice as well. If you’re feeling really adventurous you could even put your favourite candy in a cookie. Moral of the story is: if it goes with dessert and you like it, put it in your cookie!   

Cookies scattered on top of crinkled wax paper.

What you need to make stuffed cookies:  

  • dark brown sugar
  • white sugar
  • butter
  • eggs 
  • vanilla extract
  • all-purpose flour 
  • baking soda, salt
  • chocolate chips (optional) 
  • fillings of choice 

How to make the dough

The dough for these stuffed cookies is a classic chocolate chip cookie dough. You can use any recipe you’d like for the base as long as it’s the kind of cookie you scoop out. I chose to keep the chocolate chips in the dough because I love the additional chocolate with the other fillings. It might make the stuffing part a tiny bit more difficult because the chips can get in the way a little bit. So if you want to leave them out you absolutely can!

Step by step

Start by creaming your butter and sugars together in the bowl of a stand mixer with the paddle attachment. Mix together on medium speed for a few minutes until the mixture is light and fluffy. Add in the eggs and vanilla and mix again until fully combined. Using a silicone spatula, scrape down the sides of the bowl and mix again. Add your all-purpose flour, baking soda, and salt to a separate mixing bowl and mix together until combined. Gradually add this mixture to the wet mixture until ingredients are just combined. If you are using the chocolate chips, add them in here and gently mix by hand until evenly distributed. Be careful not to over-mix your dough. 

Scoop It Out

Find yourself a large cookie scoop and scoop your dough out onto a lined baking sheet. The bigger the cookie dough balls are, the easier it will be to stuff them. This is because there is more dough to work with and cover the filling. Once your dough has been scooped, put it in the fridge to chill for at least 30 minutes. I know waiting is the worst part, but this gives the dough time for the flavours to sink in and really come together. It also allows the dough to firm up slightly and make it much easier to work with while stuffing the cookies. We want the dough to have some structure during this step.  

How to make stuffed cookies

Freeze your filling

If you’re using a spread like frosting, peanut butter, or Nutella, you’ll have to freeze it first. Take a tiny cookie scoop or spoon and place little dollops of your spread onto a lined pan. You want to make sure these are small enough to fit comfortably inside your cookies with enough extra dough to cover it up completely. This can sit in the freezer while your dough is chilling, 30 minutes is a good amount of time. 

Prepare the dough balls

When your 30 minutes have passed and you’re ready to start stuffing, take everything out and get ready to assemble. If you’re using other fillings, have those ready in your work station as well. You may need to chop some things up if they’re too big to fit inside one cookie. Start by flattening the dough ball a little bit in between your hands. Then cup one hand with the dough on top and push your fingers into the centre to make a hole. You can also do this on your counter if you’d like but you’ll have to pick it up again eventually. Make sure the hole only goes ¾ of the way down and not all the way through. 

A cookie with a hole in the middle to make room for filling.

Add your filling of choice

Next, take your spread or filling of choice and place it in the hole you just created. Use the excess dough on the outsides to cover the top of the cookie. Spread the dough around if necessary and make sure there are no openings, you want the filling to be completely sealed inside. If not, you risk it leaking out during the cooking process. This is less important if you’re using something like a cookie for the inside, but still a good practice. Repeat for all your stuffed cookies. 

Chill and bake

Place back in the fridge to chill for another 10-30 minutes before baking. This will help to avoid any leaking or overspreading. Preheat the oven to 350℉. When the oven is ready, place your cookies on a lined baking sheet with enough room to spread. I found that 6 cookies was the max amount I could put on my pan with just enough space. Bake your cookies for 11-13 minutes depending on the size. You’re looking for the edges to be golden brown and the centres to be softer but not wet. When the cookies are done, take them out and let them cool on the pan for 10-15 minutes. Stuffed cookies will need a little more time to cool than regular cookies because they are larger and heavier, so if you try to pick them up too early they will fall apart. The cool time allows them to set up and complete the baking process. 

Remember that these stuffed cookies are a labour of love and will take a little bit more time from beginning to end than plain cookies. But it’s all worth it in the end because now you have little magical pieces of joy ready for your tastebuds to LOVE! 

How to store 

You can store your stuffed cookies just as you would any regular cookies. If you’re planning on eating them all over the next few days, you can bake them and keep them at room temperature in an airtight container or bag. They will last up to 7 days this way. If you’re not planning on eating them all right away, you can freeze them baked in a freezer safe bag or container for up to 3 months. 

If you’d like to save the dough for another time, you can freeze the cookie dough unbaked in a freezer safe bag or container. They will keep like this for 3-6 months and you can pull them out and bake them whenever you’re ready to have one. Just bring them to room temperature and bake them as you would normally. Now you have freshly baked stuffed cookies whenever you’d like! 

Stuffed Cookies

Stuffed cookies are such an amazing way to level up one of the best desserts of all time. Here we take a classic chocolate chip base and add in a bunch of fun additions to stuff the centres. Think of a beautiful chocolate chip cookie stuffed with peanut butter, Nutella, chocolate, your favourite candy bar, or anything else you can come up with! The combinations are literally endless, you are in the driver’s seat of creating your dream stuffed cookie! 
Prep Time1 hour 15 minutes
Cook Time13 minutes
Total Time1 hour 28 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, from scratch, frosting stuffed cookies, how to stuff cookies, marshmallow stuffed cookies, nutella stuffed cookies, peanut butter stuffed cookies, stuffed cookies
Servings: 14 large cookies
Author: Gianna

Ingredients

  • ¾ cup dark brown sugar
  • ¾ cup white sugar
  • 1 cup unsalted butter melted
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips optional
  • fillings of choice

Instructions

  • Cream butter and sugars together in the bowl of a stand mixer with the paddle attachment. Mix together on medium speed for a few minutes until light and fluffy.
  • Add eggs and vanilla, mix again until fully combined. Scrape down the sides of the bowl as necessary.
  • Add flour to a separate mixing bowl. Add the baking soda and salt, mix to combine. Gradually add this mixture to the wet mixture until fully incorporated.
  • Add chocolate chips if desired and gently mix until just combined.
  • Scoop out the cookie dough using a large cookie scoop. Place the dough on a prepared baking sheet and chill in the fridge for at least 30 minutes.
  • If using a spread such as frosting, scoop out small balls of it and put into the freezer while the dough is chilling.
  • After the dough has chilled, take one dough ball and flatten slightly between two hands. Use two fingers to create a hole ¾ of the way into the dough.
  • Add filling of choice into the hole. Use excess dough to smooth over top of the filling and close the hole. Ensure there are no openings. Repeat for each cookie.
  • Chill again for 10-30 minutes.
  • Bake at 350℉ for 11-13 minutes until the edges are golden brown and the middle is soft but not wet.
  • Let cool for 10-15 minutes before eating. Enjoy!

Other cookie recipes you’ll love:

Cotton Candy Cookies

Strawberry Jam Cookies

Eggless Chocolate Chip Cookies

Cake Mix Peanut Butter Cookies

Mini Skillet Cookie

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