These chocolate filled cookies feature a chocolate chip cookie base with a gooey center that stays melty for days. Each bite delivers crisp edges, a soft middle, and a rich chocolate surprise that will hit the spot when cravings strike.
This recipe resolves dryness and leakage in cookies, ensuring a soft, gooey center that remains delightful for several days after baking.
I’ve tested dozens of stuffed cookie recipes that ended up dry or had filling that hardened or leaked. This easy chocolate filled cookie recipe solves these common problems with a special ingredient ratio that keeps everything soft and prevents messy leaks.
The secret to these cookies is in the assembly technique. By freezing the chocolate hazelnut filling beforehand and using a touch of honey both in the dough and filling, you’ll get that bakery-quality gooey center that stays soft for up to 5 days. Plus, they take just 13 minutes to bake!
If you’re looking for more chocolate-packed treats for your cookie jar, check out my Gluten Free Chocolate Chip Cookies for another reliable recipe that’s always a hit with friends and family.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour.
- The recipe is not dairy-free because it contains unsalted butter.
- The recipe is not vegan as it contains eggs, honey, and butter.
- This recipe is vegetarian-friendly.
- The recipe is not nut-free due to chocolate hazelnut spread.
Why You Will Love This Recipe
- Gooey Center That Stays Gooey The special molten chocolate filling stays soft for days, not just minutes after baking. The honey added to both the dough and filling helps these chocolate filled cookies maintain that just-baked texture.
- Foolproof Assembly Method The unique freezing technique with chocolate hazelnut spread prevents leaking during baking. You’ll get perfectly sealed chocolate filled cookies every time without messy overflow.
- Multiple Chocolate Layers The cookie base has chocolate chips throughout, plus the chocolate center creates two distinct chocolate experiences in one bite. This double-chocolate approach makes these chocolate filled cookies extra satisfying.
- Customizable Filling Options Switch between Nutella, vegan chocolate hazelnut spread, or pure chocolate squares based on your dietary needs. The cornstarch in the dough helps maintain the cookie’s structure with any filling you choose.
Chocolate Filled Cookies
- Prep Time: 30 minutes
- Cool Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 3 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
These chocolate filled cookies feature a chocolate chip cookie base with a gooey center that stays melty for days. Each bite delivers crisp edges, a soft middle, and a rich chocolate surprise that will hit the spot when cravings strike.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1 cup chocolate chips (semi-sweet or dark)
- ⅓ cup chocolate hazelnut spread (like Nutella)
- 2 tablespoons honey
- ¼ teaspoon espresso powder
Instructions
- First, scoop teaspoon-sized amounts of chocolate hazelnut spread onto a parchment-lined plate and place it in the freezer for 30 minutes. This prevents the filling from melting too quickly during baking and helps maintain that gooey center everyone loves in chocolate filled cookies. If you want to enhance the gooeyness, add a tiny bit of honey to each chocolate scoop before freezing—the honey keeps the center soft even after cooling.
- While the chocolate filling is freezing, preheat your oven to 350°F and line two baking sheets with parchment paper. This will make for easier cleanup and prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cornstarch, and espresso powder until well combined. The cornstarch is critical for creating a tender texture, while the espresso powder intensifies the chocolate flavor without adding any coffee notes.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2-3 minutes should do it. The butter adds richness to the dough and the sugars contribute to a chewy texture.
- With the mixer running, add the eggs one at a time, ensuring everything is well mixed. Then incorporate the vanilla extract and honey. Continue to beat for another minute until combined.
- Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. It’s crucial not to overmix at this stage, as this can affect the texture.
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough. This ensures that every cookie has that chocolatey goodness.
- Remove the frozen chocolate hazelnut scoops from the freezer. To assemble, take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place a frozen chocolate scoop in the center. Add another tablespoon of dough on top and seal the edges completely around the filling. Roll it gently between your palms to create a ball, ensuring the filling is sealed inside to prevent leaks.
- Place the stuffed cookie balls at least 3 inches apart on the prepared baking sheets. Bake in your preheated oven for 11-13 minutes, or until the edges are set and lightly golden while the centers look slightly underdone. Carefully tap the baking sheet on the counter immediately after removing them from the oven to create an attractive crackled top.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This step helps achieve the perfect texture.
Notes
- To refresh the gooey centers after day two, microwave for 8-10 seconds before eating.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Baked cookies can be frozen for up to 3 months; thaw at room temperature before serving or microwave for 15-20 seconds.
- Unbaked stuffed dough balls can be frozen for up to 2 months. You can bake them directly from the freezer by adding 2-3 minutes to the baking time.
- For bakery-style cookies, consider sprinkling a tiny pinch of flaky sea salt on top before baking.
- Let the butter soften at room temperature for the best texture; avoid softening in the microwave.
- The dough can be prepared ahead of time and stored in the refrigerator for up to 24 hours to intensify the flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Ingredient Notes
- All-purpose flour: Regular flour creates the right structure for these chocolate filled cookies. Measure by spooning into the cup and leveling off for accuracy.
- Baking soda and powder: This combination gives the cookies their proper rise and texture. Make sure both are fresh—old leavening agents won’t work as well.
- Unsalted butter: Let it soften naturally at room temperature for the best texture. The butter adds richness that supports the chocolate filling.
- Brown and granulated sugar: The mix of both sugars creates chocolate cookies with crisp edges and chewy centers. Brown sugar adds moisture and depth.
- Eggs: Use large eggs at room temperature for better mixing. They bind the dough together and help create the right texture.
- Vanilla extract: Adds background flavor that complements the chocolate. Pure vanilla works best but imitation will do in a pinch.
- Cornstarch: A key ingredient that makes these chocolate filled cookies extra tender. Don’t skip this—it really helps with texture.
- Chocolate chips: Semi-sweet or dark both work well. They add chocolate flavor throughout the dough, not just in the center.
- Chocolate hazelnut spread: The star filling for these cookies. Freezing it before assembly stops it from leaking during baking.
- Honey: Added to both dough and filling, it keeps these chocolate filled cookies moist for days longer than recipes without it.
- Espresso powder: Just a touch makes the chocolate flavor more intense without adding coffee taste. You can skip it if unavailable.
Recipe Baking Tips
- If your filling oozes out while baking, freeze chocolate hazelnut scoops for a full 40 minutes instead of 30 minutes before assembly.
- When cookie dough becomes too soft to handle, chill it in the refrigerator for 15 minutes before attempting to wrap around the frozen chocolate filling.
- For extra-crispy edges with soft centers, place cookie dough balls in the refrigerator for 10 minutes right before baking.
- If cookies spread too much during baking, add 2 additional tablespoons of flour to the remaining dough and chill for 20 minutes before continuing.
- When making ahead, store unbaked stuffed dough balls in the freezer for up to 2 months and bake directly from frozen for 13-15 minutes.
Serving Suggestions
Serve chocolate filled cookies with vanilla ice cream or espresso. Pair with strawberry salad or coffee affogato.
Use chocolate filled cookies in ice cream sandwiches or crumble into yogurt. Add to chocolate trifles or cookie butter milkshakes.
Top chocolate filled cookies with sea salt or powdered sugar. Drizzle with caramel sauce or raspberry compote.
Recipe variations
- You can use pure chocolate squares instead of Nutella for the filling. Each square should be about 1/2 ounce for proper melting consistency.
- Add 1/4 teaspoon cinnamon or 1/8 teaspoon cayenne pepper to the dry ingredients. This brings a subtle warmth that enhances the chocolate flavor.
- Either mini white chocolate chips or chopped nuts can be mixed into the cookie dough. Use 1/2 cup alongside the regular chocolate chips.
- If making a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour like the one I use in my Gluten-Free Chocolate Chips Zucchini Bread.
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How to Store?
To keep your chocolate filled cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cooled chocolate filled cookies in an airtight container at room temperature up to 5 days. Separate layers with parchment paper to prevent sticking.
Refrigeration: Place chocolate filled cookies in an airtight container in the refrigerator up to 1 week. Microwave for 8-10 seconds before serving to restore the gooey chocolate center.
Freezing: Wrap each chocolate filled cookie individually in plastic wrap or aluminum foil, then place in a freezer-safe container up to 3 months. Thaw at room temperature or microwave for 15-20 seconds. Unbaked stuffed cookie dough balls freeze up to 2 months – bake directly from frozen, adding 2-3 minutes to baking time.
Other Recipes You’ll Love
- Gluten-Free Chocolate Peanut Butter Ice Cream
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Oatmeal Zucchini Cookies
Yes, you can put Nutella in cookies by freezing chunks of chocolate hazelnut spread and folding them into cookie dough instead of adding swirls.
Chocolate chips don’t appear to melt because they’re held in shape by the cookie dough, then solidify again when cooled.
Large chunks of chocolate bars melt better in cookies than chips. Use chopped Ghirardelli, Lindt, Cadbury, or other chocolate bars for melty pools.
If you enjoyed this chocolate filled cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
