Cookie Dough Stuffed Chocolate Chip Cookies? Are you for REAL right now? Well yes friends, I am. These chocolate chip cookies are thick, and crazy gooey on the inside. They look innocent enough from the outside…But then break them open and OMG the gooey warm cookie dough smooshes out and you will probably die on the spot.
Then you will come back to life real quick to finish the cookie. Because these are so ridiculous in the most epic way possible.
Actually the first time I made them I shared this little video on Instagram and facebook and you guys seemed pretty excited about getting your hands on the recipe. So basically you peer pressured me into making them again (to test that this was in fact real life). Oh the calories I consume for you guys.
Honestly, though, the idea for these cookie dough stuffed cookies cam from sheer boredom-cravings. Which are 100% a real thing.
How do you make cookie dough stuffed cookies
I happened to have some egg-free cookie dough in my freezer…because I have cookie dough issues. And thought, why not re-purpose that dough? Somehow eating an actually cookie seems less desperate than eating cookie dough. I don’t make the rules.
So I decided to roll that egg-free cookie dough into little balls…
Meanwhile I just made a simple, thick cookie dough.
This dough will seem a tad “drier” than regular cookie dough, because you don’t want it to spread very much.
When the egg-free dough is completely frozen, wrap the other dough around it in a thin-ish layer…
And roll it into a ball shape…
As soon as they came out of the oven I placed a few more chips on top to make them pretty…
And since I couldn’t wait for them to cool I took a bite.
I can’t even describe how good these are. Flipping ridiculous.
Of course when they cool they won’t be quite as gooey, but the centers will remain soft and they’ll become the cookie of your dreams.
Like seriously friends.
You might think these cookie dough stuffed chocolate chip cookies are complicated, or a lot of work, but I promise you they are easy. Yes, there is that extra step of making the egg-free cookie dough for the filling, but the end result is beyond worth it!
ANNNNNND I decided to make a little video showing you how easy they are! My sweet kiddo edited this little video for me and we had a blast making them together…
Egg Free Cookie Dough
- 1/2 cup butter, room temperature (I used Challenge Butter)
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 tablespoons milk
- 1 cup flour
- 1 cup chocolate chips
- 3/4 cup butter, room temperature
- 3/4 cup light brown sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 1/4 flour
- 1 1/2 cups chocolate chips
Egg Free Cookie Dough
- In the bowl of your stand mixer fit with the paddle attachment mix the butter and sugar together for 1 minute on medium speed. Add in the salt, vanilla, and milk and mix until combined, about 30 seconds, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour and mix until just combined. Add in the chocolate chips and mix until evenly incorporated.
- Line a baking sheet with parchment paper and roll the cookie dough into 1″ balls, you will be able to make 30, place them on the pan and place the pan in the freezer for 1-2 hours until completely frozen.
- When the egg free cookie dough balls are frozen, prepare your regular cookie dough.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add in the egg, yolk, vanilla, salt and baking soda. Mix for an additional 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. Add in the chocolate chips and mix until evenly incorporated.
- Scoop out a small portion of dough (a heaping tablespoon) and wrap the dough around a frozen cookie dough ball. Roll the dough into a ball and place on the prepared baking sheet, spacing 2 inches apart.
- Bake the cookies for 7-8 minutes. In my oven 7 minutes was perfect. The bottoms should be golden brown. Allow the cookie to cool on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool.
- Keep the frozen cookie dough balls in the freezer while you are baking the batches.