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!
Table of Contents
Why you will love this recipe:
- These cookies filled with chocolate taste amazing! They are 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. They are also made in one bowl so the clean up is really quick.
- This homemade cookie recipe is made with simple pantry staple ingredients and is very adaptable - you can fill these cookies with any type of chocolate that you like.
- These chocolate stuffed cookies can easily be made gluten free, dairy free and vegan.
- Kids love them!
If you love cookies with chocolate you will also love chocolate chip coffee cookies.
Ingredients and substitutions:
- Flour - all purpose flour forms the base of these 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.
- Vanilla extract - this helps enhance the flavours of these delicious cookies.
- Baking soda - this helps the cookies rise when they bake. Do not try swapping this for baking powder.
- Sea salt - to help contrast the sweet flavour of the cookies.
- Egg - to help bind the ingredients together and make them extra soft.
- 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.
How to make (step-by-step):
Step one:
First, in the bowl of your standing mixer add the butter, sugar and maple syrup and blend until the ingredients are 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 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 for these cookies.
- Be sure to use cold butter, not warm or melted butter.
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.
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 freezer bag for up to 3 months.
Frequently asked questions:
Yes. These cookies freeze really well. I recommend freezing them in an airtight container or bag for up to 3 months.
To make these cookies vegan use vegan chocolate, vegan butter, and a chia egg or flax egg instead of an egg.
No they are not.
Other desserts you will love:
- Chocolate chip and marshmallow cookies
- Almond flour peanut cookies
- Chocolate covered Rice Krispie snacks
- Gluten Free Chocolate Banana Bread
- Edible Cookie Dough
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Chocolate Filled Cookies
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.
Leave a Reply