Chocolate Stuffed Cookies Food

STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
• To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
• Add the egg and egg yolk and beat again until fluffy and well-combined.
• In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
• Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
• Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
• Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
• To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
• Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
• Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
• Cool on a cooling rack for 10 minutes before devouring!
• Enjoy!

THE PERFECT STUFFED CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Kick the tires and light the fires to 350 degrees.
• Cream together your butter and sugar until it's light and fluffy.
• Add in the eggs and vanilla, mixing thoroughly.
• Beat in the flour, baking soda and salt.
• When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
• Making sure there is the same amount of dough on either side of your chosen treat, pinch the top and bottom dough together like a dumpling, then smooth and mold into a pretty dome shaped cookie.
• Place on the parchment paper lined cookie sheet and bake at 350 degrees for 15-17 minutes, depending on how thick your cookies are. They will be golden brown on the bottom and top when done. Enjoy!

CHOCOLATE-STUFFED DREIDEL COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, at least 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. dreidel cutter. Place half the cutouts 1 in. apart on ungreased baking sheets; top with candy bar pieces. Top with remaining cutouts, pinching edges to seal., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely., Tint 2/3 cup frosting light blue. Spread remaining white frosting over cookies. Pipe 1 Hebrew letter on each cookie.

ROLO COOKIES

Steps:

• Preheat oven to 375ºF (190ºC). Line two baking sheets with parchment paper.
• In a large bowl, using a hand-held mixer or a stand mixer with paddle attachment, cream together the butter, granulated sugar, and brown sugar until combined. Beat in the egg and vanilla until smooth.
• In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and slowly mix until combined.
• Measure about 1 tablespoon of dough and wrap around a Rolo candy into a ball shape. Repeat with remaining dough and Rolo candies.
• In a small bowl, combine the granulated sugar and crushed pecans. Roll each dough ball in the mixture until coated on all sides. Place dough balls on the prepared baking sheets.
• Bake for 8 - 10 minutes until set and slightly cracked. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool slightly before serving.

CHOCOLATE-STUFFED TOFFEE PEANUT BUTTER COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
• For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
• For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
• Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.

CHOCOLATE-HAZELNUT STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Melt the butter in a medium skillet over medium-high heat. Once the butter begins to bubble it will begin to brown; lower the heat and allow to slowly brown, 3 to 5 minutes. Remove from the heat.
• In a stand mixer fitted with the paddle attachment, combine the butter, dark-brown sugar and granulated sugar. Beat until incorporated. (At this point, the butter and sugar will look separated and broken, but that's ok!) Beat in the vanilla, egg, egg yolk and yogurt.
• In medium bowl, whisk together the flour, baking soda and salt. Lower the speed on the mixer to low. Gradually add in the dry ingredients, followed by the bittersweet and milk chocolate chips. Mix until everything is fully incorporated.
• Begin scooping the dough by tablespoons onto the prepared baking sheets. Once you have 12 tablespoons of dough on each cookie sheet, get the chocolate-hazelnut spread! Make an indentation in each cookie where the chocolate-hazelnut spread will live. Carefully scoop 1 heaping teaspoon of spread into each indentation.
• Scoop 1 tablespoon of the remaining cookie dough and place it on top of the chocolate hazelnut spread, creating a dome over the spread. (You want to surround the spread completely with dough so it doesn't ooze out during baking.) Repeat until all cookies are covered. Sprinkle each cookie with sea salt.
• You can freeze the cookies for up to a month at this point (freeze them on the baking sheet, and when solid transfer them to zip-close freezer-proof bags), or bake them right away. Bake the cookies until slightly browned on the edges (the tops may be doughy), about 10 to 12 minutes. The cookies may look underdone, but don't worry, they will continue to cook once you remove them from the oven. Cool the cookies on the pan.

CHOCOLATE-STUFFED OATMEAL COOKIES

Steps:

• Prepare the cookie dough: In the bowl of a food processor, combine the butter and both sugars and process until combined. Add the egg and vanilla and pulse to combine, scraping down the sides of the bowl with a rubber spatula as needed.
• Add the oats, flour, baking powder, cinnamon and salt, and process until combined and the oats have broken down a bit, scraping down the sides of the bowl occasionally.
• Transfer the dough to a large piece of plastic wrap and use the sides of the plastic to shape it into a flat, 8-inch square that is about 1/2-inch thick. Chill until firm, at least 2 hours.
• Prepare the filling: Heat the cream in a small saucepan or in a bowl in the microwave until hot. (Be careful: Cream loves to boil over.) Add the chocolate, vanilla and salt to the hot cream and let stand 2 minutes, then stir until smooth and uniform. (If not fully smooth, carefully heat a bit longer on the stovetop, stirring until smooth, or heat in the microwave in 5-second spurts, stirring after each blast, until smooth.) Transfer the filling to a large piece of plastic wrap and use the sides of the plastic to shape it into a 4- to 6-inch square. Chill until firm, at least 2 hours.
• Heat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper.
• Cut the cookie dough into 24 equal pieces. Cut the chocolate filling into 12 equal pieces. (It's OK if the chocolate breaks a bit; just make sure you have 12 equal piles.) Flatten one piece of cookie dough slightly. Set a piece of chocolate filling into the center. Flatten another piece of cookie dough and set it on top of the chocolate filling. Use your hands to shape the cookie dough around the filling and then roll it into a neat ball. Repeat with the rest of the dough and filling.
• Set 6 dough balls onto one of the prepared sheets. Bake until set and relatively flat, with just-golden edges, 14 to 16 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining cookies on the other baking sheet. Serve cookies warm or at room temperature.

CREAM CHEESE STUFFED CHOCOLATE COOKIES

Steps:

• Gather the ingredients.
• In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chips, if using.
• In another small bowl, whisk the egg, yolk, corn syrup, and vanilla.
• In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, shortening, and sugars on medium-high speed until smooth and lightened in color, about 2 minutes.
• On medium speed, add the egg-yolk mixture and beat just until combined.
• Reduce the speed to low and slowly add the dry ingredients.
• Stop the mixer once there are still some streaks of flour left, then continue mixing by hand with a flexible spatula.
• Using a 2-tablespoon cookie scoop or measuring spoons, scoop about 36 balls of dough onto 2 parchment-lined baking sheets. Flatten the dough into thick discs with your hands or the bottom of a measuring cup. If the dough is super sticky, wet your hands before pressing on the portioned dough. Place in the refrigerator for 1 hour.
• To make the filling, whisk the softened cream cheese, confectioners' sugar, and salt in a small bowl. Place in the refrigerator while the cookie dough chills.
• Remove the cookie discs from the refrigerator, then press them down so they are about 2 1/2 inches wide. Place 2 teaspoons of filling in the middle of each one.
• With your hands, gently stretch the cookie dough over the filling and roll the ball in your hands until the filling is surrounded by the cookie dough.
• Place additional granulated sugar in a small bowl, then roll each cookie dough in the sugar before returning to the baking sheets and placing in the freezer for 1 hour (this will prevent the cookies from spreading in the oven). Preheat the oven to 350 F.
• Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through. The cookies are done, when they look dry and slightly crinkly on top.
• Remove from the oven and let cool briefly before enjoying.

OREO®-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil.
• Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed for at least 3 minutes. Scrape down the sides of the bowl and add eggs, vanilla, and cinnamon; beat on low speed until incorporated and fluffy, about 1 minute.
• Scrape down the sides of the bowl again. Mix in 1 cup of flour and baking powder until incorporated. Fold in 1 cup of flour. Fold in remaining 1 cup flour with chocolate chips until nicely incorporated.
• To form cookies, press 1 tablespoon batter between your hands and flatten slightly. Put an Oreo® on top and add another tablespoon dough on top of the Oreo®. Shape dough softly around the cookie to sandwich it. Place on a prepared baking sheet. Repeat to form remaining cookies, spacing them 1 inch apart on the sheets.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely, 20 to 30 minutes.

CHURRO COOKIES STUFFED WITH CHOCOLATE

Steps:

• Pull the butter out for 45 minutes to 1 hour. It will be slightly cold, but not very soft like at room temperature.
• In a mixing bowl, sift the flour, baking soda, salt, cornstarch, and cinnamon. Set aside.
• Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Scrape the bowl and add in vanilla and eggs. Mix on medium-high for1 minutes. It will be very fluffy in texture.
• Add in the dry ingredients. Mix on low until just combined.
• Chill for 30 minutes. If the dough is too soft to roll, freeze for 15 minutes. Line two cookies sheets with parchment paper. Scoop the dough using a 3oz cookie scoop. The cookie dough balls needs to be right at 3oz. If there is too much like 3.3oz it will spread too much.
• Flatten into a disc using your hand. Top with a heaping amount of chocolate. See above photo. Roll back into a ball.
• Mix together sugar and cinnamon. Roll the cookie balls into the cinnamon sugar. Chill for another 30 minutes.
• Preheat oven to 350°F. Bake 6 cookies at a time for 13-15 minutes. The cookies are done when the edges are slightly golden. The middle will be slightly under done.
• Let the cookies sit on the hot pan for 5 minutes. Then, rub each warm cookie in the cinnamon sugar. Cool on a wire rack.

CHOCOLATE-STUFFED COOKIES

Steps:

• Preheat oven to 180°c and grease a large flat tray.
• Cream the butter and sugar with an electric whisk (or a standard balloon whisk).
• Add the egg and vanilla extract and mix
• Whisk in the flour (carefully, unless you want to clear up a floury explosion).
• Put a small blob of mixture onto a tray and make a well in the middle.
• Add a teaspoon of chocolate spread in the middle and spread the mixture over the top until the chocolate is covered.
• Put into the oven until golden and leave to cool.