Stuffed Cookies Archives - Family Cookie Recipes

MINT OREO STUFFED COOKIES

Nellie — Wed, 18 Feb 2026 16:20:37 +0000

Mint Oreo Stuffed Cookies are soft, thick mint cookies made with a butter-based dough, brown sugar, vanilla extract, and a touch of peppermint, with a whole Mint Oreo baked into the center of each cookie. This stuffed cookie recipe uses simple pantry ingredients and produces bakery-style mint chocolate cookies with a rich texture and balanced flavor, making them an easy homemade dessert when you want something more interesting than a basic cookie.

Recipe Highlights

A hidden Oreo surprise: Each cookie is wrapped around a full Mint Oreo, which softens slightly while baking and creates a layered cookie-within-a-cookie situation that feels very extra (in a good way).
Thick and soft texture: These cookies bake up tall with lightly set edges and a tender center that stays soft for days when stored properly.
Balanced mint flavor: The peppermint extract adds a cool, clean note that complements the Oreo rather than overpowering it.
Perfect for holidays and parties: With or without the green tint, these cookies feel festive and fun and always stand out on a dessert table.

Ingredients You’ll Need

Butter: Softened butter creams smoothly with the sugars, creating a rich base and helping the cookies bake up thick and tender.
Granulated sugar: Adds sweetness and contributes to slightly crisp edges.
Brown sugar: Brings moisture, chewiness, and depth of flavor that balances the mint.
Eggs: Bind the dough and give the cookies structure without making them cakey.
Vanilla extract: Enhances the overall flavor and rounds out the sweetness.
Peppermint extract: Provides the mint flavor—use a light hand, because a little goes a long way.
All-purpose flour: The foundation of the dough, giving the cookies structure while staying soft.
Baking soda: Helps the cookies rise and prevents them from spreading too much.
Salt: Essential for balancing sweetness and bringing out all the flavors.
Green food coloring (optional): Completely optional, but fun if you’re making these for holidays or themed events.
Mint Oreo cookies: The star of the recipe, baked whole inside each cookie for a surprise center.

Helpful Tips

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Seal the Oreo completely: Make sure the dough fully covers the Mint Oreo with no cracks or thin spots. This keeps the cookie looking clean after baking and prevents the Oreo from baking directly on the pan.
Don’t overmix the dough: Once the flour is added, mix just until combined. Overmixing can lead to denser cookies and less of that soft, bakery-style texture.
Slightly underbake for soft centers: The cookies should look just a bit underdone in the middle when you take them out. They’ll continue setting as they cool, which helps them stay soft instead of dry.
Chill if the dough feels too warm: If the dough is very soft or sticky, a short chill can make stuffing and sealing the cookies much easier without affecting the final texture.

Storage Instructions

Room temperature: Store cookies in an airtight container at room temperature for several days.
Freezing baked cookies: Fully cooled cookies can be frozen and thawed at room temperature before serving.
Freezing cookie dough: Stuffed dough balls freeze well and can be baked from frozen with a slightly longer bake time.

Mint Oreo Stuffed Cookies Recipe

Soft, thick Mint Oreo Stuffed Cookies made with buttery dough, brown sugar, vanilla, and peppermint, with a whole Mint Oreo inside.

Course Cookies

Cuisine American

Keyword Mint Oreo Stuffed Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 307kcal

Author Jessica & Nellie

Ingredients

1½ cups butter softened
1 cup granulated sugar
1 cup brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12-16 drops green food coloring optional
24-28 Mint Oreo cookies

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the eggs, vanilla extract, peppermint extract, and food coloring (if using), mixing until fully combined.
Add the flour, baking soda, and salt, and mix just until a soft dough forms. Do not overmix.
Scoop about 2 tablespoons of dough, flatten slightly, place one Mint Oreo in the center, and wrap the dough completely around the cookie, sealing all edges. Roll gently into a ball.
Place dough balls on the prepared baking sheets, spacing them about 2½ inches apart.
Bake for 10–12 minutes, until the edges are set and the tops look slightly underbaked.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

FAQs

Can I use regular Oreos instead of Mint Oreos?
Yes, but the mint flavor won’t be as pronounced. If you use regular Oreos, you may want to keep the peppermint extract for that minty kick.

Do these cookies spread a lot?
No, they’re designed to stay thick. As long as the dough isn’t overly warm and you don’t over-cream the butter, they’ll hold their shape nicely.

Can I make the dough ahead of time?
Yes. The dough can be prepared and refrigerated for up to 24 hours before baking. Let it sit at room temperature briefly if it’s too firm to scoop.

Can these be frozen?
Absolutely. You can freeze the stuffed dough balls and bake them straight from the freezer—just add an extra minute or two to the bake time.

How should I store baked cookies?
Store them in an airtight container at room temperature. They’ll stay soft for several days, though they rarely last that long.

More delicious mint cookie recipes to try:

Made with classic ingredients plus chocolate chips and crushed mint Oreos, Mint Oreo Cookies deliver a rich chocolate mint flavor in every bite.
Light, slightly crunchy, and packed with mint flavor, Mint Chocolate Chip Meringue Cookies get an extra boost from added chocolate chips and look just as good as they taste.
Soft cookies topped with mint frosting, Frosted Mint Chocolate Cookies taste similar to classic Thin Mints and are an easy recipe you can make any time of year.
Using a chocolate cake mix, this simple recipe for Easy Homemade Mint Oreo Cookies creates soft, perfectly sweet mint chocolate sandwich cookies everyone loves.
Chewy and chocolatey with a melted Andes mint on top, Andes Mint Chocolate Cookies combine rich chocolate and smooth mint flavor using simple pantry ingredients.
Made with pudding mix, mint extract, and chocolate chips, Mint Chocolate Chip Cookies are a fun dessert option for anyone who loves mint chip ice cream.

These Mint Oreo Stuffed Cookies are a solid choice when you want a soft, bakery-style cookie with a clear mint chocolate flavor and simple ingredients.

The post MINT OREO STUFFED COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE LAVA COOKIES

Jessica — Mon, 26 Jan 2026 05:40:00 +0000

Chocolate Lava Cookies made with a buttery chocolate cookie dough stuffed with smooth chocolate ganache, which is the lava in these decadent chocolate treats!

Have you ever had homemade chocolate lava cakes, with their decadent soft filling that seeps out a bit when you sink your fork in it?? These are those cakes, only in cookie form! We took a silky chocolate ganache and stuffed it in a chocolate cookie, then baked it to mini lava cake perfection. We hope you enjoy them!

Cookies for Chocolate Lovers

Molten Chocolate Center: Each cookie is stuffed with a chilled chocolate ganache that melts as it bakes, creating a rich lava center with zero guesswork.
Deep, Double-Chocolate Flavor: Cocoa powder in the dough plus a ganache filling delivers an intensely chocolatey cookie without being overly sweet.
Bakery-Style Results at Home: These cookies look and taste impressive but use simple ingredients and straightforward steps—no special tools required.

Ingredients for Chocolate Lava Cookies

Chocolate Ganache Lava Filling:

Chocolate: Melt down ¾ cup chocolate chips to create the rich, smooth chocolate center that becomes the gooey lava.

Heavy cream: Adding heavy cream helps the chocolate melt into a silky, scoopable ganache.

Chocolate Cookie Dough:

Butter: ½ cup butter, softened, provides richness, moisture, and that soft, buttery cookie texture.

Sugars: Brown and white sugar work together to add moisture and subtle caramel flavor, and help the cookies spread while staying perfectly chewy.

Egg: 1 large egg binds the ingredients together.

Flour: All-purpose flour forms the base of the dough and gives the cookies their shape.

Cocoa powder: ½ cup + 2 TBSP cocoa powder, divided, delivers deep chocolate flavor throughout the cookie dough. Using Dutch cocoa powder will make the cookies extra rich and decadent—if you don’t have it, dark or regular cocoa powder works just as well.

Leavening agents: Combining baking powder and baking soda helps the cookies rise, spread properly, and stay soft and chewy.

Salt: Balances the sweetness and enhances the chocolate flavor by adding ¼ tsp salt.

Tips for making Lava Cookies

Chill the ganache until scoopable, not rock-hard: It should hold its shape but still be easy to portion so it melts perfectly inside the cookies while baking.
Coat the ganache in cocoa powder before stuffing: This extra step prevents the filling from sticking to the dough and helps keep the lava centered instead of leaking out.
Fully seal the dough around the ganache: Any thin spots can cause the filling to escape, so gently smooth and check the seams before baking.
Let the cookies cool before moving: The molten ganache makes the cookies delicate right out of the oven, but allowing them to cool on the baking sheet for just a few minutes helps them set and hold together.

How long are these Chocolate Lava Cookies good for?

These lava cookies are best enjoyed fresh the day they’re baked, when the centers are perfectly molten. They’ll stay good in an airtight container at room temperature for up to 5 days.

Freezing is highly recommended for this recipe! Freeze the fully assembled, unbaked cookies for up to 3 months, then bake straight from frozen. Just add 1–2 extra minutes to the bake time for fresh, gooey centers anytime.

Chocolate Lava Cookies

Chocolate Lava Cookies made with a buttery chocolate cookie dough stuffed with smooth chocolate ganache, which is the lava in these decadent chocolate treats!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Lava Cookies

Prep Time 30

Cook Time 11

Chill Time 1

Total Time 1 41

Servings cookies

Calories 286kcal

Author Jessica & Nellie

Ingredients

Chocolate Ganache Lava Filling:

¾ cup chocolate chips
½ cup heavy cream

Chocolate Cookie Dough:

½ cup butter softened
½ cup brown sugar
½ cup white granulated sugar
1 large egg
1 ¼ all purpose flour
½ cup + 2 TBSP cocoa powder divided
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Instructions

Start by making your chocolate ganache filling. Combine the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 1:30 and then stir gently. Continue heating for 30 seconds at a time as needed until the mixture is smooth. Chill your ganache in the fridge for about an hour, or until holds its shape when scooped.
Once the ganache is set preheat your oven to 350°F and make your cookie dough. Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to beat the ingredients together until smooth and creamy.
Add the egg and beat again until the egg is thoroughly combined with the creamed sugar. Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, salt and 1/2 cup of cocoa powder. Make sure there are no dry pockets in your cookie dough.
Use a large size #40 cookie scoop to drop balls of cookie dough onto a large baking sheet. Flatten each ball into a flat disc. Set the baking sheet aside.
Use a tablespoon to drop small scoops of the chocolate ganache into a bowl with the remaining 2 TBSP cocoa powder. Toss the ganache ball in cocoa powder and then place a ball of ganache on each cookie dough disc. Wrap the cookie dough around the ganache making sure the ganache is completely enclosed. Bake the cookies for 11 minutes.
Let your cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. Enjoy!

Notes

Store cookies in an airtight container on the counter for up to 5 days.

Freeze the fully assembled, unbaked cookies for up to 3 months, then bake straight from frozen—just add 1–2 extra minutes to the bake time

Nutrition

Can I add toppings to these cookies?

Yes! These cookies are delicious finished with a sprinkle of flaky sea salt for contrast or a dusting of powdered sugar for a simple, elegant touch.

Why didn’t my cookies have a lava center?

If the cookies were overbaked or the ganache wasn’t chilled enough, the center can fully set instead of staying molten—pull them at 11 minutes for best results.

Can I make the ganache ahead of time?

Yes! The ganache can be made up to 2 days in advance and stored covered in the refrigerator until ready to use.

Can I use milk chocolate instead of semi-sweet chocolate chips?

You can, but the center will be sweeter and slightly softer, so chilling the ganache well is especially important.

Love chocolate? Enjoy our favorite chocolate cookies here:

Chewy Chocolate Pudding M&M Cookies are packed with colorful M&Ms and made extra soft with chocolate pudding—fun, festive, and totally addictive!
Indulge in Raspberry Chocolate Thumbprint Cookies with a sweet-tart raspberry jam center—perfectly gooey, perfectly chocolatey, and impossible to resist!
Fudgy Chocolate Pecan Crinkle Cookies get a holiday upgrade with a glossy chocolate glaze and a crunchy pecan on top—rich, nutty, and utterly irresistible! Perfect for gifting or snacking this season.
Chocolate Hazelnut Cookies get a Nutella twist and a crunchy hit of hazelnuts—basically Ferrero Rocher in cookie form!
Rich Sour Cream Chocolate Chip Cookies made with sour cream, butter, and heaps of chocolate chips—extra moist, extra chocolatey, and totally irresistible!
Decadent treats topped with gooey coconut-pecan frosting—just like the Crumbl favorite. These Copycat Crumbl German Chocolate Cake Cookies are totally irresistible!

Chocolate Lava Cookies are rich, gooey, and pure chocolate bliss in every bite. Silky chocolate ganache made from chocolate chips and heavy cream—each bite delivers a rich, gooey, melt-in-your-mouth chocolate experience!

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PEACH COBBLER COOKIES

Jessica — Mon, 04 Aug 2025 20:30:17 +0000

Peach Cobbler Cookies made with a buttery sugar cookie dough topped with sweet peaches & brown sugar streusel topping. Everything you love about peach cobbler in cookie form!

My family loves peaches! I love that this cookie recipe really showcases peach flavors. I find the flavors, like the fruit, hit somewhere between summer and fall and are simultaneously full of bright fruit flavor and a warm, comforting dessert.

Ingredients for Peach Cobbler Cookies

Butter: You need ½ cup of salted butter, softened, for this cookie recipe.

Sugars: Use ½ cup of each light brown sugar and white granulated sugar.

Egg: Bind the ingredients with 1 large egg.

Extract: Enhance the flavors by adding 1 tsp of vanilla extract to the dough.

Flour: The base of this cookie recipe is 1 ½ cups of all-purpose flour.

Leavening agents: Help the cookies rise as they bake by using ¾ tsp of baking powder and ½ tsp of baking soda.

Peach Filling

Peaches: For the delicious cookie filling, you will need 1 ½ cups of canned peach halves.

Brown sugar: Mix the peaches with ¾ cup of light brown sugar.

Streusel topping

Butter: Use ¼ cup of salted butter, softened, for a rich cookie topping.

Brown sugar: Sweeten the streusel with 1 cup of light brown sugar.

Flour: Also include ¼ cup of all-purpose flour in the mixture.

OPTIONAL: add in ¼ tsp cinnamon!

Tips for making Peach Cookies with Streusel Topping

Full instructions in the recipe card below, but here are a few tips for making the baking process simpler!

Canned peaches: We got a 29 oz can of peach halves for this recipe and used about ⅔ of them. Make sure you drain the pieces as much as possible before adding them to the pot. Any extra liquid that is added is going to increase the amount of time it takes for the cobbler filling to cook.
Fresh peaches: If you have fresh peaches then you can use those instead. The end result will be very similar. Just make sure you use ripe peaches so that it’s full of flavor!
Add Spice if you like! One of our favorite modifications to these cookies is adding 1/4 tsp cinnamon to the streusel. The warm spice of the cinnamon pairs great with the light sweetness of the peaches. Or for some extra texture, you can add ¼ cup of old fashioned oats to your streusel topping as well.

How long are these good for & how do you store them?

Store your peach cookies in an airtight container at room temperature. Keeping them airtight will preserve their freshness and keep them from drying out. They will stay fresh for up to 4 days.

If you want to keep them longer, refrigerate the cookies for up to one week, but allow them to come to room temperature before eating for the best texture and flavor.

You can enjoy these cookies at room temperature, cold, or reheated in the microwave for about 10 seconds.

Can you freeze peach cookies?

Yes, you can freeze fully baked and cooled peach cookies. Place them in a freezer-safe container or bag, separated by parchment paper to prevent sticking.

They will keep well for up to 3 months. Thaw them overnight in the refrigerator and bring to room temperature before serving.

Peach Cobbler Cookie Recipe

Peach Cobbler Cookies made with a buttery sugar cookie dough topped with sweet peaches and a brown sugar streusel topping. Everything you love about peach cobbler in cookie form!

Course Cookies, Dessert

Cuisine American

Keyword Peach Cobbler Cookies

Prep Time 20

Cook Time 17

Total Time 37

Servings cookies

Calories 371kcal

Author Jessica & Nellie

Ingredients

Cookie Dough:

½ cup salted butter softened
½ cup light brown sugar
½ cup white granulated sugar
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda

Peach Filling:

1 ½ cups canned peach halves
¾ cup light brown sugar

Streusel topping:

¼ cup salted butter softened
1 cup light brown sugar
¼ cup all-purpose flour
¼ tsp cinnamon optional

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat mat and set aside.
Prepare your cookie dough first. Combine the salted butter, brown sugar, and granulated sugar in a large mixing bowl. Using an electric hand mixer on medium high speed, cream the ingredients together until smooth.
Add the egg and vanilla. Whisk again until the egg is fully incorporated. Gently whisk in the flour, baking powder, and baking soda. Make sure no pockets of dry ingredients remain in the cookie dough.
Drop balls of cookie dough onto a large baking sheet. Bake for 12 minutes. As soon as your cookies come out of the oven, use a small dish or the back of a spoon to create a small indent in the center of each cookie. Let your cookies cool while you prepare the filling.
Dice the peaches and then add them to a pot with brown sugar. Cook over medium heat for 5-7 minutes, or until the mixture starts to bubble.
In a small bowl, whisk together the softened butter, flour, and brown sugar. Top each cookie with a spoonful of filling followed by a sprinkle of the streusel mixture. Bake your cookies for another 5 minutes. Enjoy!

Notes

Store your peach cookies in an airtight container at room temperature. They will stay fresh for up to 4 days.

If you want to keep them longer, refrigerate the cookies for up to one week, but allow them to come to room temperature before eating for the best texture and flavor.

Nutrition

How do you serve these peach cobbler cookies?

These cookies are great served on their own or paired with a scoop of ice cream.

Can I substitute canned peaches with fresh ones for the filling?

Fresh peaches can be used if peeled, pitted, and diced. Since fresh peaches contain more water, cook them slightly longer to reduce excess moisture.

Adjust the cooking time when simmering with brown sugar to reach the right filling consistency.

Can I swap the peaches for a different fruit topping?

You can replace peaches with similar fruits like nectarines, apricots, or plums. These fruits should be prepared in the same way—diced and cooked with brown sugar.

Keep in mind that fruit firmness and moisture content may slightly alter the baking time and texture.

Have an abundance of peaches? Try more recipes here:

Sweet, spicy, and refreshing—this Peach Salsa is a vibrant twist on the classic, perfect for chips or grilled meats.
These soft, chewy Peaches & Cream Cookies are loaded with juicy peach bits and whipped cream, giving you that nostalgic peaches & cream flavor in every bite—like summer wrapped in a cookie.
Naturally sweet and ultra-creamy, this Peach Milkshake is a refreshing way to end your day or cool down in the afternoon.
A juicy twist on a classic—these Peach Snickerdoodles are soft, cinnamon-sugar coated, and studded with chunks of fresh peach for the perfect balance of cozy and fruity.
Our recipe for Peach Mug Cake is the ultimate quick treat—soft, fluffy, and bursting with juicy peach flavor, all made in under five minutes right in your microwave. Perfect for when you want dessert now!

Delicious Peach Cobbler Cookies start with a balanced mix of ingredients that create a soft, flavorful base and a sweet, fruity filling. The balance of sweetness, softness, and a touch of spice, make each bite satisfying and reminiscent of classic peach cobbler.

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TWIX COOKIE BITES

Jessica — Mon, 14 Jul 2025 20:45:32 +0000

Twix Cookie Bites made easy with Nilla wafer cookies, Rolo chocolates and almond bark! No-bake chocolate caramel cookies with classic Twix flavor.

We love these simple, bite-sized treats! The Rolos give them the fantastic chewy caramel middle, and adding in the Nilla wafers, all dipped in chocolate completes the Twix crisp.

Highlights of this easy Twix Bites recipe:

You just need 3 ingredients! Mini Nilla Wafers, Rolos and either chocolate bark or semi sweet melting chocolate. That’s it!

Easy and no-fuss! Great simple treats for whipping up in under an hour.

Ingredients Needed for Twix Cookie Bites

All you need is:

~ 70 mini nilla wafer cookies – Make sure you get the MINI Nilla wafers, not the full sized ones

~ 35 unwrapped rolos~ a 7 oz bag is perfect, unless you want extras of course.

~ 24 oz chocolate almond bark. Almond Bark is less expensive but melting chocolate tastes better. You make the choice!

Helpful Tips for Dipping Cookies in Chocolate

What to use~ Almond Bark or Dipping chocolate wafers or even chocolate chips are an option. Cheapest one is the almond bark. Melting chocolate wafers taste so much better (almond bark isn’t really even chocolate!) but they’re probably twice the price. If you opt for chocolate chips, you should add ½ tsp shortening or coconut oil to thin the chocolate a bit and help you dip easier.

Melt slowly. Stir gently. Break up the bark into smaller squares and microwave for 1 minute. Then let the chocolate sit in the microwave for 2 minutes. Stir gently. It will need more time, so microwave for another 45 seconds. Again, let it sit for 2 minutes. Then stir gently again.

Using 2 forks is fine, but if you find yourself dipping treats in chocolate, you might want to get some dipping tools instead. They help you dip treats faster, use less chocolate and overall, the whole process is smoother!

Twix Cookie Bites

Twix Cookie Bites made easy with Nilla wafer cookies, Rolo chocolates and almond bark! No-bake chocolate caramel cookies with classic Twix flavor.

Course Cookies, Dessert

Cuisine American

Keyword Twix Cookie Bites

Prep Time 15

Cook Time 1

Chill Time 20

Total Time 36

Servings

Calories 195kcal

Author Jessica & Nellie

Ingredients

70 mini nilla wafer cookies
35 unwrapped Rolos
24 oz chocolate almond bark

Instructions

Preheat the oven to 300°F and line a large baking sheet with parchment paper. Place 35 nilla wafers on the sheet pan in lines. Place a rolo on top of each cookie right in the middle.
Place in the oven for exactly 1 minute and 30 seconds. Take out the oven and place a nilla wafer on top of the rolos, gently pressing the cookie down.
Place in the refrigerator for 45 minutes.
Melt the almond bark in a microwave safe bowl for 1 minute. Stir gently and heat another 30-45 seconds, until smooth.
Place one of the rolo cookies into the chocolate and flip around using two forks, until all sides are coated in chocolate. Lift up and lightly tap so excess chocolate falls off.
Place back on the parchment lined baking sheet. Repeat until all of them are coated. Once hardened (about 5 minutes or less to harden) take a spoon and drizzle melted over top of each one. Enjoy!

Notes

Store leftovers in an airtight container on the counter for up to a week.

Cookies can be frozen for up to 1 month.

Nutrition

Storing Cookie Bites

You can store these cookie bites in an airtight container on the countertop for about a week.

Cookies can be frozen for up to 1 month. Again, just be sure they’re enclosed in an airtight container.

More Chocolate Caramel Cookies

If you love Twix like we do, you’ll want to check out these Twix Cookie Cups, which are shortbread cups filled with melted caramel and chocolate. Don’t miss this Christmas Tree Twix cookie version!

Caramel Brownie Cookies start with a cake mix and are stuffed with soft caramels.

These Stuffed Rolo Cookies are sugar cookies stuffed with the classic chocolate caramels. This chocolate version is super similar, only they’re made with a chocolate cake mix!

Our Twix Cookie Bars are made with a baked layer of shortbread cookie, topped with caramels, then chocolate. Check out that gooey caramel!

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CREAM CHEESE AND CHOCOLATE COOKIES

Jessica — Mon, 02 Jun 2025 23:12:36 +0000

Cream Cheese and Chocolate Cookies made with a buttery dough & two types of chocolate stuffed with cream cheese filling for a dozen decadent, bakery style cookies!

These cookies are a mashup of two favorites: double chocolate chip cookie and a simple silky cheesecake. I love that the recipe makes a dozen cookies! Feel free to double it to make more.

Things to Know Before you Bake

Chill out. The cheesecake filling needs to freeze for at least 1 hour, so that it’s firm enough to be wrapped in cookie dough without making a huge mess. Feel free to mix it up and chill it beforehand!
Embrace the dough. The dough can be a bit crumbly, but it’s that way on purpose, to compensate for stuffing with the cream cheese. Don’t add water or milk, just be patient and work the dough into a ball and it’ll be fine.
Add more chocolate! You mix the ¾ cup chocolate chips into the dough, but I LOVE adding more to the top of each cookie before baking!

Here’s what you’ll need:

To make the Cream cheese filling you’ll need these ingredients:

BUTTER: We added ½ cup softened butter to the cream cheese filling to make the texture more velvety inside.

CREAM CHEESE: You’ll need just 1/2 block, or 4 oz cream cheese for the filling.

POWDERED SUGAR: We added 1 cup powdered sugar to sweeten the filling. You’re welcome to halve it, if you prefer.

To make the Chocolate cookie dough:

BUTTER: ½ cup butter, softened

SUGARS: We used ½ cup granulated sugar and ½ cup brown sugar for the cookies. This type of split sugars balances sweetness and texture & helps to give the cookies a chewiness.

EGG: You just need 1 egg to aid in texture for the cookies.

VANILLA: The 2 tsp vanilla extract we add helps to balance the flavor.

FLOUR: To make a dozen cookies, you’ll need 1 ¼ cup flour.

COCOA: Adding ⅓ cup cocoa powder adds that rich chocolate flavor we love!

LEAVENING/ SALT: We added 1 tsp baking powder, ½ tsp baking soda & ½ tsp salt to assist in helping the cookies puff up and complimenting flavors.

CHOCOLATE CHIPS: We added ¾ cup semi sweet chocolate chips to the dough, but I highly recommend using another ⅓ cup or so and placing 4-5 chips on top of each cookie before baking.

Tips for Success with Cream Cheese Stuffed Cookies

Don’t overmix: Use a wooden spoon to mix batter to prevent over mixing and making your cookies tough.
Keep working: The cookie dough may be crumbly when you work it around the cream cheese ball, but keep working it around the ball until mostly covered. Press down the cookie ball.
Keep them COLD: Keep the cookie balls cold while the others are baking. If it took awhile for your to form the cookie balls, you may want to pop the cookie balls in the refrigerator before baking any of them. This keeps them from spreading too much while baking.
“Bling” them Up! Add some extra chocolate chips to cookies after putting them in the oven to give them a more gourmet / bakery look.

Storing Cream Cheese Stuffed Chocolate Cookies

Store your cookies in an airtight container on the counter or in the refrigerator for up to 5 days. You can likewise store the cookies in an airtight container in the freezer for up to 2 months.

Cream Cheese and Chocolate Cookies

Cream Cheese and Chocolate Cookies made with a buttery dough & 2 types of chocolate then stuffed with a sweetened cream cheese filling for a dozen decadent, bakery style cookies!

Course Cookies, Dessert

Cuisine American

Keyword Cream Cheese and Chocolate Cookies

Prep Time 20

Cook Time 12

Chill Time 1

Total Time 1 32

Servings

Calories 400kcal

Author Jessica & Nellie

Ingredients

Cream cheese filling:

½ cup butter softened
4 oz cream cheese
1 cup powdered sugar

Chocolate cookie dough:

½ cup butter softened
½ cup granulated sugar
½ cup brown sugar
1 egg
2 tsp vanilla extract
1 ¼ cup flour
⅓ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup semi sweet chocolate chips

Instructions

Make the Cream Cheese Filling: In a medium bowl, add butter and cream cheese and mix together until smooth and creamy. Add powdered sugar and mix until all the sugar is combined. Line a small baking pan with parchment, then scoop the cream cheese filling into 12 small balls and place each on the prepared pan. Press each down slightly. If you have extra filling just set aside to place on top of the cookies after baking if you’d like. Place the pan in the freezer for about an hour.
Make the chocolate cookie dough: In a large bowl, add softened butter, granulated sugar and brown sugar and mix together until smooth, about 1-2 minutes. Add the egg and vanilla and mix together for about another minute.
In a separate medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
Add your flour mixture to your wet ingredients and mix everything together until the flour is almost incorporated. Add the chocolate chips and mix in until no flour is visible.
With a large cookie scoop or spoon, scoop out about 2 tablespoons of cookie dough and form into a flat disc. Remove the cream cheese balls from the freezer and press one into the middle of each cookie. Work the cookie dough around the cream cheese so it’s completely covered. Press down slightly & chill cookie dough balls until ready to bake.
Place 6 cookie balls on a cookie sheet lined with parchment paper. Bake for about 10-12 minutes. Repeat with remaining dough. Enjoy!!

Notes

Store cookies in an airtight container on the counter for up to 4-5 days.

Cookies can be frozen similarly for up to 2 months.

Nutrition

Variations on Cream Cheese Chocolate Cookies

Here are a few ideas on how to change things up:

Use a mix of white chocolate chips and semi sweet for inside the dough and on top of the cookies. Want to add different flavors? Use peanut butter chips or butterscotch chips.
Add in 2 TBSP peanut butter to the cream cheese mixture for great peanut butter chocolate flavor!
Add in nuts! I adore nuts in cookies. Add ¼ cup chopped pecans or walnuts to the cookie dough for a bit more texture and flavor.

More Cookies like these Cream Cheese Chocolate Cookies you’ll enjoy:

Instead of cream cheese, we stuffed these Biscoff Butter cookies with white chocolate.

These stuffed cookies are perfect for birthdays with their funfetti dough and cheesecake filling!

We added mint to these chocolate cookies by stuffing an Andes mint inside!

These buttery soft cookies have a Milky Way candy bar baked inside.

Cookies & Cream lovers enjoy the whole Oreo cookie stuffed inside these!

Double Chocolate cookies studded with chocolate chips and stuffed with a sweet cream cheese filling for the ultimate chocolate cheesecake cookies mashup!

The post CREAM CHEESE AND CHOCOLATE COOKIES appeared first on Family Cookie Recipes.

OATMEAL MARSHMALLOW CHOCOLATE CHIP COOKIES

Jessica — Thu, 15 May 2025 17:17:26 +0000

Oatmeal Marshmallow Chocolate Chip Cookies are buttery oatmeal cookies dotted with chocolate chips and stuffed with marshmallows for a fun twist on a classic!

These oatmeal cookies are everything you love about traditional cookies with added chocolate chips and mini marshmallows!

Highlights of this Oatmeal Cookie Recipe:

Two kinds of chocolate chips adds that fantastic chocolate flavor in every bite!
Hello, we stuffed the cookies with mini marshmallows. You’ll love it.
Balanced texture and flavor by using both butter and shortening. Soft, chewy middles and slightly crisp edges- YUM.

Marshmallow Oatmeal Cookie Ingredients

Fats/moisture: We use both butter and shortening in this cookie recipe.

Sugars: Give the cookies a wonderful depth of flavor by adding brown sugar and granulated sugar.

Eggs: Bind the ingredients together with 2 eggs.

Vanilla extract: Enhance the flavors by adding vanilla extract to the dough.

Flour: The structural base of this cookie dough is 2 ¼ cup of flour.

Baking soda: The leavening agent in this recipe is 1 tsp of baking soda.

Salt: Add ¼ tsp of salt to the cookie dough.

Oats: For amazing texture and taste, add a cup of old-fashioned oats.

Chocolate chips: You will need semisweet chocolate chips and mini chocolate chips for this recipe.

Marshmallows: Adding miniature marshmallows creates gooey, sweet cookies.

Quick Tips for the best Oatmeal Marshmallow Chocolate Chip Cookies

Full steps for making these cookies is in the recipe card below, here are just a few tips to note:

Use parchment paper. A trick when making marshmallow cookies is to line your baking sheet with parchment paper for easy removal and clean-up! Marshmallows can be sticky!
Use the oats you have on hand. I like the texture that old fashioned oats gives these cookies, but I am all for using what you already have!
Shape & stuff. Make sure to fully enclose the marshmallows in the cookie dough to ensure you achieve the pockets of gooey-deliciousness. Flattening the dough a bit and wrapping the mini-marshmallows inside helps them to bake beautifully.

Oatmeal cookie Storage & Freezing

These oatmeal chocolate chip cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw the cookies at room temperature before serving.

Oatmeal Marshmallow Chocolate Chip Cookies Recipe

Oatmeal Marshmallow Chocolate Chip Cookies are buttery oatmeal cookies dotted with chocolate chips and stuffed with marshmallows for a fun twist on a classic!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Oatmeal Smores Cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 101kcal

Author Jessica & Nellie

Ingredients

½ cup butter
½ cup shortening
1 cup brown sugar
½ cup sugar
2 eggs
1 ½ tsp vanilla extract
2 ¼ cup flour
1 tsp baking soda
¼ tsp salt
1 cup old-fashioned oats
1 cup semisweet chocolate chips
½ cup mini chocolate chips
1 cup miniature marshmallows

Instructions

Prep: Grease two baking sheets or line with parchment paper, set them aside. Preheat the oven to 350°F
Cookie dough: In a large mixing bowl, using an electric mixer, cream the butter, shortening, and both sugars. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, combine the flour, baking soda, and salt; gradually add the flour to the butter mixture. Stir in the oats & chocolate chips.
Scoop heaping tablespoonfuls of the dough and flatten slightly, then stuff with 2-3 mini marshmallows. Encase the marshmallows with the dough completely, then place 2 inches apart onto greased baking sheets.
Bake: Place the cookies in the preheated oven and bake for 11-13 minutes or until golden brown. Let the cookies cool for 1-2 minutes on the sheet before transferring them to wire racks to cool completely. Serve cookies and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

What adjustments should I make if I’m using only butter?

When using only butter, the texture may be slightly different. Butter provides more flavor but less stability compared to shortening. To maintain the desired texture, consider chilling the dough before baking.

Can I substitute quick oats for old-fashioned oats?

Quick oats can be used as a substitute for old-fashioned oats. However, the texture will be softer and may not have the same chewy quality. The cookies might spread more during baking.

What’s the best way to ensure my cookies are chewy?

To achieve a chewy texture, avoid overbaking the cookies. Removing them from the oven while they are still soft in the center will help maintain moisture. Using both types of chocolate chips also adds to the overall chewiness.

What causes oatmeal cookies to become hard?

Oatmeal cookies can become hard for several reasons. One of the main reasons is overbaking. When oatmeal cookies are baked for too long, they can become dry and hard. Another reason is using too much flour or not enough moisture in the dough. This can cause the cookies to be dry and crumbly, leading to a hard texture. Storing oatmeal cookies in an airtight container can also cause them to become hard over time.

Give more of our favorite oatmeal cookie recipes a try here:

These oatmeal toffee pecan cookies combine the chewy texture of oatmeal, with the buttery flavor of toffee, and round out the cookie with a perfect nutty crunch of pecans.
Looking for something a bit more decadent? We’ve got you covered with this recipe for double chocolate oatmeal cookies.
Love mixing different tastes & textures? Well here is a great recipe to try, our coconut oatmeal cookies are loaded with sweet chocolate chips, coconut flakes & chewy oats!
Whip up a batch of these oatmeal walnut chocolate chip cookies with a few simple pantry ingredients and you’ll have a soft, gooey cookies in no time.
Our recipe for chewy iced oatmeal cookies is a homemade version of a classic store-bought treat.
Looking for a single serving dessert? Make this oatmeal chocolate cookie in a mug in less than a minute in the microwave.

Oatmeal Marshmallow Cookies are a delicious and unique twist on a classic oatmeal cookie. The added chocolate and marshmallows is amazing!

The post OATMEAL MARSHMALLOW CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

NUTELLA COOKIE CAKE

Jessica — Mon, 07 Oct 2024 19:39:47 +0000

Nutella Cookie Cake is a classic stuffed cookie made with Nutella & baked into a cake that’s perfect for any celebration! This stuffed cookie pie is rich, buttery & bursting with lovely Nutella flavor!

Making this easy cookie cake recipe with Nutella is a straightforward process. The rich combination of butter, sugar, and hazelnut chocolate creates a delightful dessert.

Nutella Cookie Pie: A Delectable Dessert

Our recipe for this Nutella Cookie Cake combines rich flavors and a satisfying texture, making it a perfect treat for any occasion. The secret to its irresistible taste lies in the perfect balance of ingredients, including salted butter, brown sugar, and a generous amount of Nutella that infuses the cake with creamy goodness.

This dessert is not only about flavor but also simplicity in preparation. By following basic steps, anyone can create a stunning and delicious treat that is sure to impress family and friends. This cookie cake offers a simple way to enjoy Nutella in a warm, indulgent treat!

Why you’ll love this Nutella Stuffed Cookie Pie Recipe

Amazing taste & texture: This cookie cake combines rich flavors and a soft, chewy texture. The balance of Nutella and chocolate chips creates an indulgent experience.
Easy to make: Cookie cakes are easy to make and require only a few ingredients. You don’t need any special equipment or skills to make them, and they come together quickly.
Perfect for sharing: This cookie cake is a crowd-pleaser and is perfect for sharing with friends and family. They are great for bake sales, potlucks, and parties. Just mix the dough, shape, bake, and slice!

Ingredients for Chocolate Chip Nutella Cookie Cake

Butter: You will need 1 cup of salted butter to give the cookie base a nice rich taste.

Brown sugar: Adding 1 cup of light brown sugar adds a lovely depth of flavor to the cookie dough.

Sugar: Make the cookie cake soft and sweet by using ½ cup of white granulated sugar.

Eggs: Bind the ingredients together well by adding 3 large eggs to the dough.

Vanilla extract: Enhance all the incredible flavors with 1 teaspoon of vanilla extract.

Baking powder: Use 1 teaspoon of baking powder to help the cookie cake rise properly as it bakes.

Baking soda: You need ½ teaspoon of baking soda to make the cake a fluffy texture.

Flour: Use 3 cups of all-purpose flour for the structural base of this cookie dough.

Chocolate chips: Add 1 ½ cups of semi-sweet chocolate chips for chocolatey goodness in every bite.

Nutella: Spread 2 cups of Nutella for the amazing filling in this cookie cake.

How to make Nutella Cookie Cake

Prep

Start by preheating your oven to 350°F. Then spray a 9″ springform pan with nonstick spray and set aside.

Dough

Next use an electric hand mixer to cream the butter and sugar together for 3 minutes, until smooth and creamy.

Then add in the eggs and vanilla extract to your mixing bowl. Beat these ingredients together for another 2-3 minutes, or until fluffy and light in color.

Gently whisk in the baking soda, baking powder, and flour until just combined.

After that fold in the chocolate chips with a large spatula, ensuring they are evenly distributed throughout the cookie dough.

Spread about half of the cookie dough out in a 9-inch springform pan. Then spread the Nutella over the cookie dough and then top it with the remaining cookie dough.

Bake

Place the cookie cake in the preheated oven and bake for 20 minutes, or until the top is golden brown.

Let your cookie cake cool on the counter for 30 minutes before slicing. Serve and enjoy!

Variations for Nutella Cookie Cake

Adding additional mix-ins can enhance the Nutella Cookie Cake experience. Here are some suggestions:

Nut Mix: Incorporate ½ cup of chopped nuts like walnuts or hazelnuts for added crunch.
Herbs and Spices: A touch of sea salt on top before baking can balance the sweetness. Also consider adding cinnamon for a warm and cozy taste.
Salted Caramel: Drizzle ½ cup of salted caramel over the Nutella for a rich contrast.
Stuffed Centers: Instead of just Nutella, try a combination of peanut butter and Nutella for a unique taste sensation.

Nutella Chocolate Chip Cookie Cake

Nutella Chocolate Chip Cookie Cake is a classic cookie stuffed with Nutella and baked into a cake that's perfect for any celebration. This cookie cake is rich, buttery & bursting with lovely chocolate Nutella flavor!

Course Cookies, Dessert

Cuisine American

Keyword Nutella Cookie Cake

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 768kcal

Author Jessica & Nellie

Ingredients

1 cup salted butter
1 cup light brown sugar
½ cup white granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
3 cups all-purpose flour
1 ½ cups semi-sweet chocolate chips
2 cups Nutella

Instructions

Prep: Preheat your oven to 350°F. Grease a 9" springform pan with non stick spray and set aside.
Dough: Use an electric hand mixer to cream the butter and sugar together for 3 minutes, or until smooth and creamy.
Add the eggs and vanilla to your mixing bowl. Beat the creamed sugar, eggs, and vanilla for another 2-3 minutes, or until fluffy and light in color.
Gently whisk in the baking soda, baking powder, and flour until just combined.
Fold in the chocolate chips with a large spatula, ensuring they are evenly distributed throughout the cookie dough.
Spread about half of the cookie dough out in a 9-inch springform pan. Spread the Nutella over the cookie dough and then top it with the remaining cookie dough.
Bake: Place the cookie cake in the preheated oven and bake for 20 minutes, or until the top is golden brown.
Let your cookie cake cool on the counter for 30 minutes before slicing. Serve and enjoy!

Notes

Leftover cookie cake can last for about 3-5 days when stored in an airtight container at room temperature. Refrigeration can extend its lifespan to about a week, but may alter the texture slightly.

Nutrition

How long is this Nutella cookie cake good for?

To store your cookie cake, cover the pan with plastic wrap and keep it on the counter or in the fridge. When covered tightly, you can store this dessert for up to 3-5 days. Refrigeration can extend its lifespan to about a week, but be aware the refrigeration may alter the cake texture.

Reheat a slice of your cookie cake in the microwave for 20-40 seconds, or until warm.

How much Nutella is typically used in a cookie filling?

For a rich and flavorful filling, 2 cups of Nutella is commonly used. This amount allows for a generous spread in the center of the cake, ensuring each bite is full of Nutella goodness.

How can I modify this recipe to use pre-made cookie dough?

To adapt the recipe for pre-made cookie dough, simply flatten the dough in a baking pan. Create an indention in the center, then spread Nutella before adding more dough on top. Bake as instructed on the dough package to achieve a delicious result.

What are some tips for creating the perfect soft and chewy cookie cake texture?

To achieve a soft and chewy texture, consider using both brown sugar and white sugar. Ensure not to overmix the batter, and slightly underbake the cake for a fudgier center. Additionally, letting it cool completely in the pan can help maintain moisture.

Tips & Tricks for making a Nutella Stuffed Cookie Pie

Here are just a few tips for ensuring your cookie cake comes out perfectly every time!

It is important to let your cookie cake cool when it comes out of the oven. This makes it much much easier to slice without making a mess.
Serve this cookie cake on its own or topped with your favorite flavor of ice cream.
Because the Nutella is going to add so much sweetness to this dessert, I like to use light rather than dark brown sugar.
Switching up what kind of chocolate chips you use is an easy way to customize this recipe. Try using dark chocolate, milk chocolate, white chocolate, or peanut butter chips!

Nutella Cookie Cake is a classic stuffed cookie made with Nutella & baked into a cake that’s perfect for any celebration! This stuffed cookie pie is rich, buttery & bursting with lovely Nutella flavor!

Try more unique Chocolate Chip Cookies recipes here:

Nutella Chocolate Chip Cookie Cake is a traditional cookie recipe baked in a cake pan & stuffed with tasty hazelnut chocolate filling. This cookie cake is so easy to make and makes a perfect treat to share with family and friends.

The post NUTELLA COOKIE CAKE appeared first on Family Cookie Recipes.

BISCOFF BUTTER COOKIES

Nellie — Fri, 23 Aug 2024 17:30:20 +0000

Biscoff Butter Cookies are made with rich cookie butter, crushed Biscoff cookies, cinnamon chips, and melted white chocolate in the center. They are the perfect balance of salty and sweet with crispy, caramelized edges.

If you haven’t tried cookie butter, you’re missing out! And when paired with crumbled Biscoff cookies…it’s even better. Add cinnamon chips and a gooey white chocolate center for the most delicious cookie recipe ever!

Ingredients in Biscoff Butter Cookies

Flour – All-purpose flour works best in cookie recipes.

Salt – A little bit of salt helps to intensify all of the other flavors.

Baking soda – This is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.

Butter – Make sure the butter is softened to room temperature before adding to the other ingredients. For best results, use real butter.

Sugars – You will need brown sugar and white sugar. Make sure your brown sugar is fresh and moist.

Egg – One large egg will bind all of the other ingredients together.

Cookie butter – You can find cookie butter near the peanut butter at the grocery store.

Vanilla extract – Adds a little bit of extra flavor and richness to the cookies. The higher the quality of the vanilla, the better.

Biscoff cookies – Crush 6 Biscoff cookies into large chunks to fold into the cookie dough. These thick, crunchy cookies go so well with the cookie butter!

Cinnamon chips – Cinnamon chips taste so good with the flavor of the cookie butter. If you don’t love cinnamon or are having a hard time finding cinnamon chips, you can leave them out or swap them with white chocolate chips.

White chocolate – You will need 12, 1-inch pieces or squares of white chocolate to put into the middle of the cookies. When they are baked, the white chocolate melts down to make the gooey centers that are so delicious in these cookies.

How to make Biscoff Butter Cookies

In a mixing bowl, whisk flour, salt, and baking soda together and set aside.

In a separate bowl, cream butter, brown sugar, and white sugar for 2-3 minutes.

Add egg, cookie butter, and vanilla to the butter and sugar and mix for another 2-3 minutes.

Add the flour mixture to the wet ingredients and mix just until flour is fully incorporated. Do not over-mix.

Fold in the crushed Biscoff cookies and cinnamon chips.

Using a 1.5-tablespoon cookie scoop, take a scoop of cookie dough and form an impression in the center. Place one piece of white chocolate into the impression, then take another scoop of cookie dough and place it on top.

Mold the two pieces together to form a ball, making sure to seal any gaps. Repeat with the remainder of the dough.

Place the dough balls in an airtight container and chill for 30 minutes. You can chill longer than 30 minutes if you’d like, but make sure not to skip the chilling. This will help intensify all of the flavors and will also prevent the cookies from spreading too much while baking.

When ready to bake, preheat the oven to 350°F.

Place the cookies on a parchment-lined baking sheet at least 2-3 inches apart and bake for 15-17 minutes. When ready, the cookies will be slightly browner around the edges.

Remove the cookies from the oven and sprinkle with finishing salt if you choose. Allow them to cool and set for 5 minutes before transferring them to a cooling rack to cool completely.

Biscoff Butter Cookies

Biscoff Butter Cookies are made with rich cookie butter, crushed Biscoff cookies, cinnamon chips, and melted white chocolate in the center.

Course Cookies

Cuisine American

Keyword Biscoff Butter Cookies

Prep Time 15

Cook Time 15

Chill Time 30

Servings cookies

Calories 352kcal

Author Jessica & Nellie

Ingredients

2 cups flour
¾ tsp salt
1 tsp baking soda
1 stick butter softened
½ cup brown sugar
½ cup white sugar
1 egg
½ cup cookie butter
2 tsp vanilla
6 Biscoff cookies crushed
½ cup cinnamon chips
12 1-inch pieces or squares of white chocolate
finishing salt garnish, optional

Instructions

In a mixing bowl, whisk flour, salt, and baking soda together and set aside.
In a separate bowl, cream butter, brown sugar, and white sugar for 2-3 minutes.
Add egg, ½ cup of cookie butter, and vanilla to the butter and sugar and mix for another 2-3 minutes.
Add the flour mixture to the wet ingredients and mix just until flour is fully incorporated. Do not over-mix.
Fold in the crushed Biscoff cookies and cinnamon chips.
Using a 1.5-tablespoon cookie scoop, take a scoop of cookie dough and form an impression in the center. Place one piece of white chocolate into the impression, then take another scoop of cookie dough and place it on top. Mold the two pieces together to form a ball, making sure to seal any gaps. Repeat with the remainder of the dough.
Place the dough balls in an airtight container and chill for 30 minutes. You can chill longer than 30 minutes if you’d like, but make sure not to skip the chilling. This will help intensify all of the flavors and will also prevent the cookies from spreading too much while baking.
When ready to bake, preheat the oven to 350°F.
Place the cookies on a parchment-lined baking sheet at least 2-3 inches apart and bake for 15-17 minutes. When ready, the cookies will be slightly browner around the edges.
Remove the cookies from the oven and sprinkle with finishing salt if you choose. Allow them to cool and set for 5 minutes before transferring them to a cooling rack to cool completely.

Nutrition

Possible variations for Biscoff Butter Cookies

Swap out the cinnamon chips. The cinnamon chips really complement the flavors in these cookies and are ideal for this recipe. However, plain white chocolate chips or butterscotch chips will also work if you can’t find them.
Adjust the sugar ratio. Both brown and white sugar are used in this recipe to achieve the cookie’s texture. Brown sugar confers depth of flavor and chewiness, while white sugar provides the crunchy edges. Feel free to play around with the ratio to achieve your ideal balance.

How to make The BEST Biscoff Butter Cookies:

After trying out multiple chocolate chip cookie recipes over many years, I have picked up several important tips for making the absolute best cookies!

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
Spend a little extra time when you mix the sugars and butter. Creaming them together for 2-3 minutes will improve the consistency of your cookies. Mixing for another 2-3 minutes after adding the egg and vanilla is important too!
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly under-baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Why are my cookies flat?

If your cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

Why do my cookies burn on the bottom but aren’t done in the middle?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

MORE DELICIOUS COOKIE RECIPES TO TRY:

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CHEESECAKE STUFFED FUNFETTI COOKIES

Jessica — Thu, 20 Apr 2023 16:25:00 +0000

Cheesecake Stuffed Funfetti Cookies are two epic desserts in one: tangy, creamy cheesecake stuffed in soft, sweet cookie dough studded with sprinkles! Funfetti cookies are an indulgent treat made with premade cheesecake & cookie dough.

It’s no secret we love cookies, but these cheesecake cookies are a new family favorite. Make this unique cheesecake cookie recipe to create a soft and delicious dessert like no other!

What are Funfetti Cookies stuffed with Cheesecake?

These are some of the best stuffed cookies that you will ever make. They are made to be soft, thick and rich, every bite is simply heavenly. If you love chunky cookies, then you are going to LOVE these! The sprinkles in the dough give the classic look of Funfetti cookies, while the cheese cake center satisfies another craving. The cookie texture combine with the smooth cheesecake is absolutely divine. Give this amazing cookie recipe a try and see for yourself how delicious they are!

Funfetti Cheesecake Stuffed Cookie Ingredients

Cheesecake: You will need one 10” round pre-packaged plain cheesecake to simplify the process of stuffing these cookies.

Flour: The base of this cookie dough is 3 cups (420 grams) of all-purpose flour.

Cornstarch: Adding in 2 teaspoons of cornstarch to this dough helps create a crumbly and tender texture.

Baking soda: To help these cookies rise as they bake, use 1 teaspoon of baking soda.

Salt: To help balance the flavors in this cookie dough, add ½ teaspoon of salt.

Butter: You need ¾ cup (170 grams) of unsalted butter, slightly melted (cold butter from fridge put in microwave on high for 35 seconds) to make the cookies nice and rich in taste.

Sugar: Adding 1 cup (200 grams) of granulated sugar creates wonderful, soft, chewy cookies.

Brown sugar: To give the dough a great depth of flavor, use ¼ cup (50 grams) of light brown sugar, packed.

Eggs: Use 2 large eggs, room temperature, to help bind the dough together and give it amazing texture.

Vanilla extract: Enhance all the amazing flavors by adding in 2 teaspoons of vanilla extract.

Sprinkles: Add in 1 cup of rainbow Jimmies sprinkles to create the confetti in this cookie dough.

How to make Cheesecake Stuffed Confetti Cookies

Don’t let the directions overwhelm you! I gave a lot of detail to make sure your cookies come out fantastic.

Cheesecake filling

Using a 2” circle cookie cutter, sprayed lightly with non-stick cooking spray, cut out [15] 2” round pieces of cheesecake. These cheesecake bites should be 2” in diameter and no more than 1” tall. Anything larger than that won’t fit inside the cookies. Once you’ve cut out all 15 pieces, place these cheesecake bites on a small baking sheet and place them into the freezer.

Cookie dough

Next, in a medium bowl, whisk together the flour, corn starch, baking soda and salt. Set the dry mixture aside for now.

In a separate large bowl, beat together the butter, granulated sugar, and light brown sugar on high until well combined (about 2 minutes). Use a spatula to scrape down the sides of the bowl.

Beat the eggs and vanilla extract (on high) into the butter mixture, until light and a bit fluffy (about 1 minute). Use a spatula to scrape down the sides of the bowl again.

Proceed to add the flour mixture into the wet mixture and beat on low, just until combined (until you no longer see streaks of white flour). Use a spatula to scrap down the sides of the bowl to make sure all ingredients are combined properly. Be careful to not overmix the cookie dough or your cookies will be dry after baking.

After that, use a spatula to stir in ¾ cup of the sprinkles. Be sure to use a spatula for this step and not the electric beaters. Set the remaining ¼ cup of the sprinkles aside for now.

Stuff cookies

Now, line a large baking sheet with parchment paper or a silicon mat.

Then, using a 2-tablespoon sized cookie scoop, scoop balls of cookie dough onto the parchment lined baking sheet. These cookie dough balls will be about 35 grams each and there should be 30 balls of cookie dough.

Proceed to use your hands to roll a cookie dough scoop into a ball then flatten that cookie dough ball. If the cookie dough is sticking to your hands, you can spray your hands lightly with non-stick baking spray. Don’t roll and flatten all the cookie dough scoops at once, just work on one cookie at a time.

Continue to place a frozen cheesecake bite on top of that flattened cookie dough ball. Use your hands to shape the flattened cookie dough ball around the bottom half of the frozen cheesecake bite. You’ll end up with a half-wrapped cheesecake bite. Only remove one cheesecake bite from the freezer at a time. We want these cheesecake bites to remain frozen until right before you wrap it in a cookie dough ball.

Flatten a second cookie dough ball and place this over the cookie dough wrapped cheesecake bite. It’s important to wrap the two dough balls around the cheesecake bites one at a time so you’re able to get the dough wrapped tightly around the cheesecake. Use your hands to form the top flattened cookie dough ball around the wrapped cheesecake bite to form one large stuffed cookie (be sure to keep the cheesecake facing up and the crust at the bottom of the cookie). Be sure to properly seal the two cookie dough pieces together around the cheesecake by rolling gently with your hands. The large raw cookies should be nice round balls. Repeat these steps with the rest of the cheesecake bites and cookies – working on one at a time.

Decorate & freeze

Once all the dough balls are completed, place the remaining ¼ cup sprinkles on the baking sheet and press the tops of the raw cookies lightly into the sprinkles.

You’ll have a total of 15 large stuffed cookies on the baking tray. The cookies can be close together for this step but not touching or they’ll stick together once in the freezer.

Place the tray of unbaked cookies in freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking. If the cookies spread too much during baking, it could expose the cheesecake bite in the middle.

Cheesecake Stuffed Funfetti Cookies are two epic desserts in one: creamy cheesecake stuffed in soft, sweet cookie dough with sprinkles!

Bake

Get the oven preheating to 350 degrees F.

Then, line a second baking sheet with parchment paper, take some cookies out of the freezer then place those cookies on the baking sheet. Cookies should be at least 3 inches from each other on the baking sheet to allow a little space for spreading. It is important to only bake one tray of cookies at a time to ensure an even baking temperature for all cookies. Leave the rest of the cookies in the freezer until you are ready to bake them.

Place one tray of cookies into the oven to bake for 16-17 minutes. The baked cookies will look slightly undercooked, but they’ll continue to bake on the hot tray after you remove them from the oven. Do not over bake or the cookies will be dry and crispy on the sides.

Let cookies cool for 10 minutes on the hot baking tray before removing to wire rack to cool completely. Repeat the baking for the second tray of cookies.

Serve slightly warm and enjoy!

Cheesecake Stuffed Funfetti Cookies

Cheesecake Stuffed Funfetti Cookies are two epic desserts in one: tangy, creamy cheesecake encased in soft, sweet cookie dough studded with sprinkles! Funfetti cookies are an indulgent treat make with premade cheese cake and a homemade cookie dough.

Course Cookies, Dessert

Cuisine American

Keyword cheesecake stuffed funfetti cookies

Prep Time 30

Cook Time 17

Freeze time 1

Total Time 1 47

Servings cookies

Calories 294kcal

Author Jessica & Nellie

Ingredients

10" round plain cheesecake 10" diameter
3 cups all-purpose flour 420 grams
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter 170 grams, softened
1 cups granulated sugar 200 grams
¼ cup light brown sugar, packed 50 grams
2 eggs room temperature
2 tsp vanilla extract
1 cup rainbow Jimmies sprinkles

Instructions

Cheesecake filling: Using a 2” circle cookie cutter sprayed lightly with non-stick cooking spray, cut out 15 two-inch round pieces of cheesecake. These cheesecake bites should be 2” in diameter and no more than 1” tall. Anything larger than that won’t fit inside the cookies. Once you’ve cut out all 15 pieces, place these cheesecake bites on a small baking sheet and place them into the freezer.
Cookie dough: In a medium bowl, whisk together the flour, corn starch, baking soda and salt. Set the dry mixture aside for now.
In a separate large bowl, beat together the butter, granulated sugar and light brown sugar on high until well combined, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Beat the eggs and vanilla on high into the butter mixture until light and a bit fluffy (about 1 minute). Use a spatula to scrape down the sides of the bowl.
Add flour mixture into the wet mixture and beat on low just until combined . Use a spatula to scrape down the sides of the bowl to make sure all ingredients are combined properly. Do not overmix.
Use a spatula to stir in ¾ cup of the sprinkles. Be sure to use a spatula for this step and not the electric beaters. Set the remaining ¼ cup of the sprinkles aside for now.
Stuff cookies: Line a large baking sheet with parchment paper.
Using a 2-tablespoon sized cookie scoop, scoop balls of cookie dough onto the parchment lined baking sheet. These cookie dough balls will be about 35 grams each. There will be 30 balls of cookie dough.
Use your hands to roll a cookie dough scoop into a round ball then flatten that cookie dough ball. If the cookie dough is sticking to your hands, you can spray your hands lightly with non-stick baking spray. Don’t roll and flatten all the cookie dough scoops at once, just work on one cookie at a time.
Place a frozen cheesecake bite on top of that flattened cookie dough ball. Use your hands to shape the flattened cookie dough ball around the bottom half of the frozen cheesecake bite. You’ll end up with a half wrapped cheesecake bite. Only remove one cheesecake bite from the freezer at a time. We want these cheesecake bites to remain frozen until right before you wrap it in a cookie dough ball.
Flatten a second cookie dough ball and place this over the cookie dough wrapped cheesecake bite. It’s important to wrap the two cookie dough balls around the cheesecake bites one at a time so you’re able to get the dough wrapped tightly around the cheesecake bites. Use your hands to form the top flattened cookie dough ball around the wrapped cheesecake bite to form one large stuffed cookie (be sure to keep the cheesecake facing up and the crust at the bottom of the cookie). Be sure to properly seal the two cookie dough pieces together around the cheesecake by rolling gently with your hands. The large raw cookies should be nice round balls. Repeat these steps with the rest of the cheesecake bites and cookies – working on one at a time.
Decorate & freeze: Place the remaining ¼ cup sprinkles on the baking sheet and press the tops of the raw cookies lightly into the sprinkles.
You’ll have a total of 15 large stuffed cookies on the baking tray. The cookies can be close together for this step but not touching or they’ll stick together once in the freezer. Place the tray of unbaked cookies in freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking. If the cookies spread too much during baking, it could expose the cheesecake bite in the middle.
Bake: Preheat oven to 350 degrees F.
Line a second baking sheet with parchment paper, take some cookies out of the freezer then place those cookies on the baking sheet. Cookies should be at least 3 inches from each other on the baking sheet to allow a little space for spreading. It is important to only bake one tray of cookies at a time to ensure an even baking temperature for all cookies. Leave the rest of the cookies in the freezer until you are ready to bake them.
Place one tray of cookies into the oven to bake. Bake each tray of cookies for 16-17 minutes. The baked cookies will look slightly undercooked but they’ll continue to bake on the hot tray after you remove them from the oven. Do not over bake or the cookies will be dry and crispy on the sides.
Let cookies cool for 10 minutes on the hot baking tray before removing to wire rack to cool completely. Repeat the baking for the second tray of cookies. Serve slightly warm and enjoy!

Notes

Cheesecake Stuffed Funfetti Cookies are a combination of a sweet cookie dough stuffed with a piece of delicious cheesecake! Make these Funfetti cookies for an indulgent treat that everyone is sure to love.

Nutrition

Tips for making amazing cheesecake stuffed cookies:

The cheesecake must be a plain cheesecake – no added toppings or fillings – just the basic cheesecake with a graham cracker crust.
It is important to measure out the flour accurately. Too much or too little flour will affect how the cookies turn out. To accurately measure the flour, either use a food scale to measure out the grams exactly or use the spoon and scoop method. The spoon and scoop method means you put the measuring cup on the counter then use a spoon to scoop flour directly out of the bag and lightly place it into the cup. If you use the measuring cup to scoop flour directly from the bag, you’ll likely end up with 25% more flour than you actually need because the flour gets packed down into the cup.
Use the jimmies style of sprinkles (skinny oval shape) not nonpareils (small round balls) since the nonpareils style are too hard and the color tends to bleed into the batter.
If the cookie dough isn’t forming well around the cheesecake bite and there seems to be a lot of air/empty space in the middle of the cookie dough ball. What went wrong? It’s important to form the bottom flattened cookie dough ball around the cheesecake bite first before adding the second flattened cookie dough ball. You want the cookie dough to be formed tightly around the cheesecake bite.

Can I use a no-bake cheesecake for this recipe?

No, a no-bake cheesecake would melt right out of these cookies. You must use a traditional plain baked cheesecake.

Can I store these Cheesecake Cookies at room temperature?

No, just like a regular cheesecake, these cookies must stay refrigerated.

Can I freeze these Cheesecake Stuffed Funfetti Cookies?

Yes, these cookies can be frozen for up to two months if sealed properly in a food-safe storage bag. Let the cookies thaw in the fridge overnight before serving.

How long are cheesecake stuffed cookies good for?

You will want to store these cookies in a sealed, food safe container and in the fridge and they will last up to 5 days. You can also freeze these cookies for up to 2 months if you’d like.

The cookie dough turned out crumbly. What went wrong?

It sounds like too much flour was used. Read above about how to properly measure flour.

This is my oldest! How did this happen?! Once, a long time ago he was a 6 lb 4 oz little guy who stole my heart immediately… he still has my heart but now he’s over 6 feet and is currently living in another country! I miss him.

Love cheesecake as much as we do? Give these recipes at try:

Strawberry Cheesecake Cookie Bars
Cherry Cheesecake Cookies
Banana Cream Cheesecakes
No Bake Strawberry Cheesecake
Peanut Butter Cheesecake Bars
Strawberry Cheesecake Bites
Strawberry Cheesecake Lush
Chocolate Raspberry Cheesecake Cookies
Mini Chocolate Cheesecakes
Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookie Cups
Red Velvet Cheesecake Brownies

Cheesecake Stuffed Funfetti Cookies are a combination of two amazing desserts in one: cheesecake encased in cookie dough! Funfetti cookies are a delicious treat that is made with premade cheese cake and a homemade Funfetti cookie dough.

Cheesecake Stuffed Funfetti Cookies are two epic desserts in one: creamy cheesecake stuffed in soft, sweet cookie dough with sprinkles!

The post CHEESECAKE STUFFED FUNFETTI COOKIES appeared first on Family Cookie Recipes.

NUTELLA STUFFED CHOCOLATE CHIP COOKIES

Nellie — Fri, 24 Mar 2023 15:55:38 +0000

Nutella Stuffed Chocolate Chip Cookies take a classic chocolate chip cookie recipe to the next level. The only thing better than a chocolate chip cookie is one with Nutella in the middle!

It’s no secret that we love chocolate chip cookies. There are so many ways to make them, and they are all delicious. Though I’m not sure it can get much better than having some gooey, creamy Nutella in the center of each cookie!

NUTELLA STUFFED CHOCOLATE CHIP COOKIES

Each Nutella Stuffed Chocolate Chip Cookie has Nutella sandwiched in the middle. To get the Nutella in the middle of each cookie, you have to freeze it first. Once each “Nutella patty” is frozen, it’s easy to place between two scoops of homemade chocolate chip cookie dough. Once the cookies are assembled, bake them to perfection and make sure to eat one while it’s warm!

TIPS FOR MAKING THE BEST COOKIES

Three kitchen items really help you make the best cookies ever! I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile.

First, I line my cookie sheets with a piece of parchment paper or a silicone baking mat. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever!

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I usually use the medium one for these cookies.

Ingredients in Nutella Stuffed Chocolate Chip Cookies

Butter – The recipe calls for 14 tablespoons of butter, which is just less than 2 full sticks. Make sure that the butter is softened to room temperature before mixing with the other ingredients.

Brown Sugar – For best results, make sure your brown sugar is fresh.

Sugar – You will need 1/4 cup of granulated sugar to add the rest of the sweetness to the cookies.

Eggs – Just 1 large eggs is needed to bind the cookie dough together.

Vanilla extract – The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.

Salt – Just a little bit of salt helps to bring out all of the other flavors in the cookies.

Baking soda – 1 teaspoon of baking soda acts as the leavening agent in the cookies, so make sure that your baking soda isn’t expired.

Chocolate chips – I prefer semi-sweet chocolate chips in cookies, but you can use milk chocolate chips or even dark chocolate chips!

Nutella – You will need a total of 3/4 cup Nutella. That way, there will be a teaspoon to place in the center of each cookie. You can add a little extra, but don’t go overboard or the Nutella may not stay contained during baking!

How to make Nutella Stuffed Chocolate Chip Cookies

These cookies are simple to make, but you do have to freeze the Nutella filling before “stuffing” the cookies.

PREPARE THE NUTELLA FILLING

Line a small baking tray or plate with baking or parchment paper. Dollop 12 teaspoons of Nutella on the tray, ensuring they are an inch or two apart. Pop them in the freezer for at least 30 minutes.

MAKE THE CHOCOLATE CHIP COOKIE DOUGH

With an electric hand mixer, mix the butter and sugars for a 2-3 minutes.

Mix in the egg and vanilla and mix for another 2-3 minutes.

Sift flour, salt, and baking soda together, then fold the flour mixture into the wet ingredients using a rubber spatula just until combined. Do not overmix.

Fold in the chocolate chips until evenly combined.

Prepare 2 baking pans with parchment paper.

ASSEMBLE THE COOKIES

Use a medium or large cookie scoop to add a scoop per cookie onto the baking pan. Press down with the bottom of the cookie scooper, so you can make the center flat to place the Nutella onto the cookie. The diameter of the cookie dough should be bigger than the diameter of the frozen Nutella filling.

Take one frozen Nutella filling and place it on top of the cookie dough. Take another scoop of cookie dough and gently but firmly seal the filling inside with the bottom piece of cookie dough, encasing it in the dough making a ball.

Continue with the rest, until you have your 12 filled cookies. If you’d like, you can place a few more chocolate chips on top.

BAKE THE COOKIES

Preheat the oven to 350° F.

Let the shaped cookies rest in the refrigerator for 20 minutes and then bake for about 14 – 16 minutes, or until golden brown. These are best served warm!

Nutella Stuffed Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies take a classic chocolate chip cookie recipe to the next level. The only thing better than a chocolate chip cookie is one with Nutella in the middle!

Course Cookies

Cuisine American

Keyword Nutella Stuffed Chocolate Chip Cookies

Prep Time 10

Cook Time 15

Chill Time 1

Servings cookies

Calories 343kcal

Author Jessica & Nellie

Ingredients

14 Tablespoons of butter softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¼ tsp salt
1 teaspoon baking soda
¾ cup semi-sweet chocolate chips + some for the top
12 teaspoons Nutella (3/4 cup)

Instructions

PREPARE THE NUTELLA FILLING: Line a small baking tray or plate with baking or parchment paper. Dollop 12 teaspoons of Nutella on the tray, ensuring they are an inch or two apart. Pop them in the freezer for at least 30 minutes.
MAKE THE CHOCOLATE CHIP COOKIE DOUGH: With an electric hand mixer, mix the butter and sugars for a 2-3 minutes.
Mix in the egg and vanilla and mix for another 2-3 minutes.
Sift flour, salt, and baking soda together, then fold the flour mixture into the wet ingredients using a rubber spatula just until combined. Do not overmix. Fold in the chocolate chips until evenly combined.
Prepare 2 baking pans with parchment paper.
ASSEMBLE THE COOKIES: Use a medium or large cookie scoop to add a scoop per cookie onto the baking pan. Press down with the bottom of the cookie scooper, so you can make the center flat to place the Nutella onto the cookie. The diameter of the cookie dough should be bigger than the diameter of the frozen Nutella filling.
Take one frozen Nutella filling and place it on top of the cookie dough. Take another scoop of cookie dough and gently but firmly seal the filling inside with the bottom piece of cookie dough, encasing it in the dough making a ball.
Continue with the rest, until you have your 12 filled cookies. If you'd like, you can place a few more chocolate chips on top.
BAKE THE COOKIES: Preheat the oven to 350° F. Let the shaped cookies rest in the refrigerator for 20 minutes and then bake for about 14 – 16 minutes, or until golden brown. These are best served warm!

Nutrition

HOW LONG TO LET COOKIES COOL

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best! Especially with a scoop of vanilla ice cream.

HOW DO YOU MAKE PERFECT CHOCOLATE CHIP COOKIES?

Making Chocolate Chip cookies is easy! Here are a few tips to getting perfect cookies every time!

Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either really cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5 second intervals, being very careful to pull it out before it melts. I actually like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it!
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

I know I post a lot about this little girl, but isn’t she the absolute cutest?! She absolutely loves preschool and has thrived there this year even though it’s only a couple times a week. She’s my 4th girl, but the first that has wanted to wear a dress every single day. I’ve worried all winter that she was going to freeze because she doesn’t like coats either, but even when it was really cold, she didn’t want to wear long sleeves or pants. She definitely marches to the beat of her own little drum, but we absolutely love this little girl so much.

LOVE CHOCOLATE CHIP COOKIES? SO DO WE! HERE ARE SOME OF OUR FAVORITE CHOCOLATE CHIP COOKIE RECIPES!

Nutella Stuffed Chocolate Chip Cookies take a classic chocolate chip cookie recipe to the next level. The only thing better than a chocolate chip cookie is one with Nutella in the middle!

The post NUTELLA STUFFED CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.