Stuffed Chocolate Chip Cookie Treats Food

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!

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 BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Firstly, if you want to use browned butter (& I think you should), add the butter to a small saucepan over medium heat. Let it melt and bubble away. After a while, the butter will get foamy and start to turn brown. The smell will be nutty and delicious. Once the butter darkens to a caramel colour, remove from heat and let cool to room temperature. About 30 mins.
• Once the butter has cooled, place it in a bowl and add the white sugar, brown sugar, yogurt, and vanilla. Using a hand mixer or a stand mixer, cream the sugar and butter together until light and fluffy. Around 3 minutes.
• Next, drop in the egg and the egg yolk and mix until combined.
• In a separate bowl mix together the flour, baking soda, and salt. Add in the dry ingredients 1/3 at a time to the butter and sugar mixture and mix until combined. Be sure to scrape down the sides. Continue until all of the flour mixtures is incorporated into the sugar and butter mixture. Do not overmix.
• Fold in the chocolate chips.
• Cover the bowl and place in the fridge for 2 hours. Use this time to prepare your toppings and fillings.
• After the dough has rested, scoop out around 3 tbsp per cookie. They are massive. Flatten the dough out until it's about 1/4 inch thick.
• Place 1 tbsp of your stuffing of choice in the center of the flatted cookie. Next, fold the edges of the cookie around the stuffing and press together like you are making a snowball.
• Once you have all 8 of these insanely large cookies rolled into a ball, decorate them with the toppings of choice.
• Place into the freezer for 20 minutes.
• Preheat oven to 350 degrees.
• DON'T OVERCROWD THE PAN WITH COOKIES. 5 MAX PER PAN. You want to make sure you give about 2-3 inches of space between each cookie.
• Bake in the oven for 18 minutes. I always press down on the cookies lightly with a spatula to flatten them out around the 16-minute mark. Every oven is different so keep an eye on the cookies. You want them to be golden brown.
• Once you pull the cookies from the oven let them sit in the tray for at least 10 minutes to cool.
• Now, these cookies are crazy. It's hard to control yourself. Grab one cookie, a glass of milk, and 3 napkins. Take a deep breath and break the cookie in half. How nuts is that?? Enjoy!!!!

FUDGE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
• Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
• Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
• Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
• Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

STUFFED CHOCOLATE CHIP COOKIE TREATS

Steps:

• Heat oven to 350°F.
• Place 8 cookies, flat sides up, on foil-covered baking sheet. Top with chopped chocolate, coconut and marshmallows. Bake 4 min.
• Cover with remaining cookies, flat sides down, to make 8 sandwiches.
• Bake an additional 2 to 4 min. or until cookies are warmed and chopped chocolate pieces and marshmallows are melted. Serve warm.