These chocolate filled cookies are so good! These cookies are soft, chewy, sweet, and stuffed with chocolate. They are easy to make and take less than 10 minutes to bake. You can also make them gluten-free, dairy-free and vegan too!
Chocolate desserts like chocolate peanut butter Rice Krispie squares and almond butter bars are some of my favourites, and the chocolate stuffed cookies I am sharing with you today are my latest dessert obsession. I can't wait for you to make them!
Table of Contents
Why you will love these cookies:
- They taste amazing! They are sweet, soft and full of melted, gooey chocolate.
- They are so simple and easy to make and take less than 10 minutes to bake. They are also made in one bowl so the clean up is really quick.
- You can fill them with any type of chocolate that you like.
- These chocolate stuffed cookies can easily be made gluten-free, dairy-free and vegan.
If you love cookies with chocolate you will also love my edible cookie dough bites.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to Recipe
- Dry ingredients: all purpose flour, coconut sugar, sea salt and baking soda.
- Wet ingredients: butter, maple syrup and an egg.
- Chocolate: you can use almost any type of chocolate that you like to stuff these cookies including chocolate chips, broken chocolate bars, chocolate cups etc.
Recipe variations and add ins:
- To make these chocolate filled cookies gluten-free: use a gluten-free all purpose flour blend.
- To make these cookies dairy-free and vegan: use a vegan butter, dairy-free chocolate, and a chia seed egg or flax seed egg.
- Instead of coconut sugar you can use brown sugar.
- Instead of filling the cookies with chocolate you could fill them with caramel instead.
How to make chocolate filled cookies:
- Step 1: In the bowl of your standing mixer add the butter, sugar and maple syrup and blend until the ingredients are smooth.
- Step 2: Add the remaining ingredients, except for the chocolate, to the bowl of the standing mixer, and blend until the batter is smooth.
- Step 3: Line a baking sheet with parchment paper and using a large cookie scoop or spoon, transfer the dough to the baking sheet.
- Step 4: Using a teaspoon or your finger, put an indent into each dough ball. Then put the chocolate into each dough ball indent.
- Step 5: Fold the outer edges of the dough over the chocolate and then chill the cookies in the freezer for 5-10 minutes. While the dough is chilling preheat your oven to 350 degrees Fahrenheit.
- Step 6: Bake the cookies for 9-10 minutes until the edges are golden. Let the cookies cool for 5-10 minutes on the baking sheet and then transfer them to a cooling rack to cool completely. Then enjoy!
Top tips:
- Do not forget to chill the dough. The cookies will all run together when they bake if you don't chill the dough.
- I recommend using salted butter rather than unsalted butter.
- Be sure to use cold butter, not warm or melted butter.
- Storage: store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
Chocolate filled cookies FAQs:
Can I freeze these cookies?
Yes. These cookies freeze really well. I recommend freezing them in an airtight container or bag for up to 3 months.
Are these cookies paleo?
No they are not.
Other cookie recipes you will love:
Recipe
Chocolate Filled Cookies
These chocolate filled cookies are such a delicious dessert! Soft and chewy and stuffed with chocolate you will love how easy these cookies are to make.
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Servings: 12
Calories: 204kcal
Ingredients
- 1/2 cup cold salted butter
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- pinch sea salt
- 1 egg
- 1 teaspoon vanilla extract
- 12 chocolate pieces
Instructions
- In a standing mixer, cream together the butter, sugar and maple syrup until smooth.
- Add the remaining ingredients, except for the chocolate, to the bowl of the standing mixer and blend until the batter is smooth.
- Line a baking sheet with parchment paper and using an ice cream scoop, transfer the dough to the baking sheet.
- Using a teaspoon or your finger, put an indent into each dough ball.
- Put the chocolate into each dough ball indent, and then cover it over with the dough.
- Chill the dough in the freezer for 5-10 minutes. While the dough is chilling preheat your oven to 350F.
- Bake the cookies for 9-10 minutes until the edges are golden.
- Let the cookies cool for 5-10 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Then enjoy!
Notes
- This recipe yields 12 cookies.
- You can use any type of chocolate that you like to fill these cookies.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 204kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 126mg | Potassium: 48mg | Fiber: 1g | Sugar: 9g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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