STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY
If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.
Provided by Claire Nolan
Categories Desserts
Yield 8 large cookies
Number Of Ingredients 24
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!
Nutrition Facts : Calories 803 calories, Carbohydrate 96 grams, Fat 43 grams, Fiber 3 grams, Protein 9 grams, Sugar 59 grams
REESES STUFFED CHOCOLATE CHIP COOKIE BARS
These delicious chocolate chip cookie bars are baked with Reeses Peanut Butter Cups stuffed inside of them!
Provided by RecipesForHolidays.com
Categories Desserts
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line the bottom and sides of a 9-inch square pan with parchment paper, leaving an overhang on all sides so they can easily be lifted out after baking. In a large bowl, whisk together the flour, baking soda, cornstarch and salt. In a medium bowl, whisk together the melted butter, brown sugar and white sugar together. Whisk in the egg and egg yolk + the vanilla extract. Scrape the wet ingredients into the dry ingredients and stir to combine. Stir in the chocolate chips. Transfer half of the dough to the prepared pan, and press into an even layer. Place the Reeses peanut butter cups on top of the dough in rows of four. Place spoonfuls of the rest of the chocolate chip cookie dough on top, covering as much of the PB cups as possible. If you have more chocolate chips, sprinkle a few more on the top (decorative). Bake 30 to 35 minutes, until golden brown. Cool completely. Lift out of the pan, cut and serve.
Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 bar, Sodium 317 grams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHOCOLATE BAR STUFFED CHOCOLATE CHIP COOKIE RECIPE
How to make decadent but easy Chocolate Bar Stuffed Chocolate Chip Cookies!
Provided by Karlynn Johnston
Categories Dessert
Time 32m
Number Of Ingredients 9
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 wrap chocolate bars!
- The mini KitKat cookies turned out lovely, little long bars, mine is the top and my daughters creation the bottom. They both baked up perfectly.Take the dough and wrap it around the KitKat like shown in the photos.
- Bake all the wrapped cookies at 350 degrees until they are golden brown and let them sit until the chocolate has hardened again on the top (Butterfinger Bricks).
Nutrition Facts : Calories 220 kcal, Carbohydrate 30 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 95 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
THE PERFECT STUFFED CHOCOLATE CHIP COOKIE RECIPE
Thick chocolate chip cookie dough that is the perfect base for making decadent stuffed chocolate chip cookies!
Provided by Karlynn Johnston
Categories Dessert
Time 20m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 475 kcal, Carbohydrate 63 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 215 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
SMORES STUFFED CHOCOLATE CHIP COOKIES
S'mores Stuffed Chocolate Chip Cookies are deliciously soft, thick cookies with graham crackers, milk chocolate, and a gooey marshmallow baked right inside! Two of my favorite desserts in one easy cookie recipe!
Provided by Shelly
Categories Cookies
Time 29m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- To make smores, cut each marshmallow in half. Break each chocolate bar into 12 pieces (24 pieces total). Break or cut your graham cracker in half, then break them in half again using the perforated lines. Now break each rectangle in half carefully. If they are not exact, this is fine, as they are going inside the cookie! Now form your smores ingredients into 24 miniature smores. Set aside.
- To make the cookie dough, mix the butter, brown sugar, and granulated sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes. Add in the egg, the egg yolk, vanilla, baking soda, and salt, mixing for 1 minute until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips until evenly incorporated.
- Using a medium (2- tablespoon) cookie scoop, portion out the dough. Divide the dough scoop into 2 halves. Flatten each into a flat circle. Place a prepared smore on top of one of the circles. Place the other circle on top of the smore and gently wrap the dough around the smore, making sure to seal it inside.
- Place the cookie dough balls onto the baking sheet 2- inches apart and bake for 9 minutes, or until the edges are golden brown and the tops are just set.
- Remove from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 314 calories, Sugar 27.7 g, Sodium 217.7 mg, Fat 15.1 g, SaturatedFat 8.9 g, TransFat 0 g, Carbohydrate 43.9 g, Fiber 3.2 g, Protein 4.2 g, Cholesterol 28.9 mg
STUFFED CHOCOLATE CHIP COOKIE BARS
Yup, chocolate sandwich cookies, sandwiched by chocolate chip cookie bars. Hard to believe how much scrumptiousness you can pack into a 13x9-inch pan!
Provided by My Food and Family
Categories Dairy
Time 43m
Yield Makes 36 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix flour, salt and baking soda until well blended. Beat butter and sugars in large bowl with mixer until well blended. Add eggs and vanilla; mix well. Gradually add flour mixture, beating well after each addition. Stir in chips.
- Press 2 cups dough onto bottom of 13x9-inch pan; top with cookies, arranging in 3 rows of 6 cookies each.
- Place remaining dough on large sheet waxed paper; pat into 13x9-inch rectangle. (Do not add any extra flour.) Invert over cookies; remove waxed paper. Gently press dough around each cookie to secure.
- Bake 28 min. or until lightly browned. Cool completely.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CANDY COOKIE BARS
Candy Cookie Bars! Two layers of gooey chocolate chip cookie dough stuffed with the candy of your choice! The perfect dessert recipe to use up that Halloween Candy or adapt them for any holiday!
Provided by Laura
Categories Dessert
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. and line a 9x9" baking pan with parchment paperand lightly grease. Set aside.
- In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar until well combined.
- Add egg and vanilla to the butter/sugar mixture and beat until combined.
- Add dry ingredients and beat until all the ingredients are thoroughly combined.
- Add chocolate chips and mix until evenly distributed.
- Press a little less than half of the dough into the bottom of your prepared baking pan, leaving about a ½ inch gap between the cookie dough and the side of the pan (it expands during baking)
- Place Reese's cups (or any other candy of your choosing) evenly spaced on top of the first layer of dough.
- Top with the remaining cookie dough, making sure to completely cover the candy on both the top and sides.
- Bake for 25-30 minutes, until the top is golden brown.
- Let the bars cool in the pan for 30 minutes. Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.
Nutrition Facts : ServingSize 1 bar, Calories 250 kcal, Carbohydrate 36.5 g, Protein 3.1 g, Fat 12.5 g, SaturatedFat 6.9 g, Cholesterol 27 mg, Sodium 163 mg, Fiber 3 g, Sugar 23.8 g, UnsaturatedFat 5.1 g
FUDGE STUFFED CHOCOLATE CHIP COOKIE BARS
Fudge Stuffed Chocolate Chip Cookie Bars are an indulgent dessert sure to knock your socks off! These easy, chewy, chocolatey bars are and crazy delicious!
Time 49m
Yield 32
Number Of Ingredients 11
Steps:
- Preheat oven to 350 In a mixing bowl, cream together the butter and sugars until light and creamy. Add eggs, vanilla, and salt and mix well. Add baking soda and flour and mix until combined. Stir in chocolate chips.
- Press 2/3 of the dough into a foil lined, greased 9x13" pan. Se aside.
- In a glass bowl, melt the condensed milk and chocolate in the microwave, 30 seconds at a time, stirring each time, until melted and smooth. Pour evenly over cookie dough.
- Take remaining 1/3 cookie dough, and flatten between your hands, a little at a time, and lay over the fudge layer as evenly as possible. (Because the dough is sticky, it works best to spray your clean hands with cooking spray to make the dough easier to handle).
- Bake 22-25 minutes or until golden and the edges start to slightly pull away from the sides of the pan. Cool on the counter, then chill for 2 or more hours before cutting. Store tightly covered.
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