Cookie Dough Stuffed Chocolate Chip Cookies

Cookie Dough STUFFED Chocolate Chip Cookies. The ooey-gooey-ist cookies you'll ever have!

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.

Cookie Dough STUFFED Chocolate Chip Cookies. The ooey-gooey-ist cookies you'll ever have!

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.

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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…

Cookie Dough STUFFED Chocolate Chip Cookies. The ooey-gooey-ist cookies you'll ever have!

Meanwhile I just made a simple, thick cookie dough.

Cookie Dough STUFFED Chocolate Chip Cookies. The ooey-gooey-ist cookies you'll ever have!

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…

Cookie Dough STUFFED Chocolate Chip Cookies. The ooey-gooey-ist cookies you'll ever have!

And roll it into a ball shape…

Cookie Dough STUFFED Chocolate Chip Cookies. The ooey-gooey-ist cookies you'll ever have!

As soon as they came out of the oven I placed a few more chips on top to make them pretty…

Cookie Dough STUFFED Chocolate Chip Cookies. The ooey-gooey-ist cookies you'll ever have!

And since I couldn’t wait for them to cool I took a bite.

Cookie Dough STUFFED Chocolate Chip Cookies. The ooey-gooey-ist cookies you'll ever have!

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.

Cookie Dough STUFFED Chocolate Chip Cookies. The ooey-gooey-ist cookies you'll ever have!

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…

 

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Cookie Dough Stuffed Chocolate Chip Cookies

  • Author: Cookies & Cups
  • Yield: 30 cookies

Ingredients

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

Cookie Dough

  • 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

Instructions

Egg Free Cookie Dough

  1. 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.
  2. 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.

Cookie Dough

  1. When the egg free cookie dough balls are frozen, prepare your regular cookie dough.
  2. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  3. 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.
  4. Turn the mixer to low and add in the flour, mixing until just combined. Add in the chocolate chips and mix until evenly incorporated.
  5. 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.
  6. 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.
  7. Keep the frozen cookie dough balls in the freezer while you are baking the batches.

36 Responses

  1. Ronit

    Can I make the non egg dough as in the recipe but mix the egg dough with peanut butter chips instead of chocolate ones?

  2. Dara

    Could someone please experiment: if you microwave a cooled cookie for a few seconds, will the inner gooey-ness come back? (I’m trying to figure out how to make these portable!)

    1. Simone

      Mine stayed gooey for a few hours – this morning (yes I ate one this morning!) it wasn’t gooey but still very soft! Not sure if that helps 🙂

  3. Oh Shelly…you’ve done it again! These just came out of the oven and I of course had to immediately stuff one in my face….OMG THERE AREN’T EVEN WORDS TO DESCRIBE HOW GOOD THESE ARE!!! They are seriously to. die. for. Add another one on to my long list of favorites from cookies & cups!!

  4. My son is doing a bake sale fundraiser at his school for a local Willing Warrior Retreat. The pan was empty when we went back yesterday and someone wrote on my label,
    “More of these, please”. So back in the kitchen I went last night for another batch. (The bake sale goes on all week, so I have to keep the teachers lounge at his elementary school stocked for the week!)

  5. Ana

    Such a great idea! These cookies are delicious! I had to increase the baking time for the cookies that I made to about 13 minutes, but it was well worth it. It may be a contrast of oven temperatures as well as portions to some extent since I ended up with 25 cookies versus 30. However, between the cookie dough core and the cookie exterior, the proportions were perfect! Next time I’m going to try them with semi-sweet chocolate chips. Thanks for the recipe!

  6. Norbaya mohd

    Hi,

    I am from Malaysia. Today I ‘ve tried the recipe unfortunately it did not turn out beatifully owesome like yours.

    I’d followed the recipe step-by-step and not sure what had gone wrong. Appreciate if you or anybody here can advise further.

    Thank you in advance.

  7. shymaa

    i made these today, they are amazing!! they turned out exactly like your pics, you can’t go wrong with this recipe.. they are thick and that dough from the inside!! so creative!! thanks for the recipe

  8. shymaa

    i made these today, they are amazing!! they turned out exactly like your pics, you can’t go wrong with this recipe.. they are thick and that dough from the inside!! so creative!! thanks for the recipe

  9. Cristina

    Hi! I’m Cristina from Italy. I find your website incredible! The recipes are really interesting and I absolutely will try a lot of them. But in Italy we don’t use cups, so, even if I bought cup for cakes, can you tell me how much in grams a cup of butter is?
    Thank you very much!

  10. Amanda B

    I LOVE LOVE LOVE this recipe! I used unsalted butter and then a little sprinkle of the coarse salt at the end on top. I also used the semi-sweet chocolate chips on the inside and then Semi Sweet Baking M&Ms for the outside… Amazing! I’ve had so many compliments on this cookie. Since finding the recipe 2 weeks ago I have made this 4 times. I find that for me I have to double the egg (outside) cookie dough batch to make enough to cover the frozen dough balls. Happy Baking! I hope you all enjoy this recipe as much as I have so far!

    1. Shelly

      For the cookie dough you might need to add in a tablespoon or two of milk if you are trying to keep these egg-free, so the dough is the right consistency.

    1. Shelly

      ould be the cookie dough was a little too warm? maybe your butter was a little soft, or there isn’t quite enough flour. If you chill the dough a touch, or add another few tablespoons of flour you should be fine!

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