The Best Chocolate Filled Cookies

This is the best chocolate filled cookies recipe! 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! 

Why you will love this recipe: 

• These cookies filled with chocolate taste amazing! Sweet, soft and full of melted, gooey chocolate. 
• Even though these cookies are made from scratch they are so simple and easy to make and take less than 10 minutes to bake. 
• This homemade cookie recipe is made with simple pantry staple ingredients including flour, butter, coconut sugar, maple syrup and chocolate. 
• It's very adaptable - you can fill these cookies with any type of chocolate that you like including chocolate chips, Godiva chocolate, Hershey's chocolate, Rolo's, broken chocolate bars, white chocolate or chocolate cups.
• These chocolate stuffed cookies can easily be made gluten free, dairy free and vegan. 
• This cookie recipe is made in one bowl so the clean up is so quick and easy. 
• They are made without Nutella and without peanut butter.
• These cookies are great to serve at Christmas, the holidays, or anytime.
• Kids love them!
• If you love cookies with chocolate you will also love chocolate chip coffee cookies.

Taste and texture:

These cookies are thick, soft, gooey and chewy and then the middle is bursting with delicious melted chocolate. Never crisp or dry, these stuffed cookies are so soft, moist and buttery. They are so good I bet you won't be able to eat just one.

Key ingredients and substitutions: 

• Flour - all purpose flour forms the base of these chocolate stuffed cookies. If you are gluten free use an all purpose gluten free flour blend instead. 
• Butter - butter help make these cookies so soft and chewy! If you are vegan or dairy free simply swap this for a vegan butter instead. 
• Coconut sugar - to add the perfect amount of sweetness to these cookies. If you don't have coconut sugar you can use brown sugar instead. 
• Maple syrup - to help keep these cookies moist, soft and chewy and add the perfect amount of natural sweetener. 
• Chocolate - you can use almost any type of chocolate that you like to stuff these cookies. I used a dark chocolate bar broken into pieces but chocolate chips are another great option. Choose any type of chocolate that you like including dark chocolate, white chocolate or milk chocolate. You could even use mini Reeses's peanut butter cups, a broken Skor bar, a broken Caramilk bar etc. 

How to make this recipe: 

Step one:

First, in a standing mixer, cream together the butter, sugar and maple syrup until smooth.

Step two:

Next, add the remaining ingredients, except for the chocolate, to the bowl of the standing mixer and blend until the batter is smooth.

Step three:

Then line a baking sheet with parchment paper and using an ice cream scoop or spoon, transfer the dough to the baking sheet.

Step four:

Using a teaspoon or your finger, put an indent into each dough ball. Then put the chocolate into each dough ball indent.

Step five:

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 six:

Next bake the cookies for 9-10 minutes until the edges are golden.

Step seven:

Lastly, let the cookies cool for 5-10 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Then enjoy!

Chef's tips:

• Do not forget to chill the dough. The cookies will all run together when they bake if you don't chill the dough. 
• If you prefer to make a larger batch, feel free to make a double or triple batch of these cookies.
• I recommend using salted butter rather than unsalted butter for these cookies.

Recipe variations: 

• To make these 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. 
• You can stuff the cookies with whatever type of chocolate that you like including chocolate chips, white chocolate, broken chocolate bars, chocolate cups, etc.

How to serve:

These cookies are delicious served warm or cold. They are great served on their own but they also pair really well with a glass of milk or a bowl of ice cream.

How to store: 

Store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.

These cookies also freeze really well. Freeze them in an airtight container or bag for up to 3 months.

Nutrition info:

These cookies have approximately 204 calories per serving with 29 grams of total carbohydrates, 1 gram of fiber, 28 grams of net carbs, 3 grams of protein and 8 grams of fat. These cookies are not low carb or keto but can easily be made gluten free, dairy free and vegan.

Frequently asked questions: 

Other desserts you will love: 

• Chocolate chip marshmallow cookies
• Almond flour peanut butter cookies
• Chocolate covered Rice Krispie treats
• Gluten Free Chocolate Chip Banana Bread
• Edible Cookie Dough

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