Milk Chocolate Stuffed Cookies

These soft milk chocolate stuffed cookies are the epitome of comfort baking a chewy golden exterior that surrounds a gooey sweet chocolate center This recipe is my answer to chocolate cravings and has become the treat my family requests for birthdays snow days and late night movie marathons

I first baked these on a rainy afternoon with my daughter and now we both look forward to unwrapping that hidden chocolate middle every time we bake them

Ingredients

• Allpurpose flour: brings structure to the dough be sure to scoop and level for accurate measuring
• Baking soda: creates lift for that perfect cookie rise check that your box is fresh
• Salt: sharpens flavors and balances the sweetness always use kosher or sea salt for best results
• Unsalted butter: gives richness and that classic cookie crumb choose highquality European butter if possible
• Light brown sugar: provides moisture and a deep toffee flavor always pack it down firmly in the cup
• Granulated sugar: helps achieve crispy edges use superfine sugar for best texture if you have it
• Eggs: bind the dough and add tenderness fresh large eggs will give consistent results
• Pure vanilla extract: deepens flavor reach for real vanilla not imitation for the best taste
• Milk chocolate squares: melt to form the luscious center buy a creamy bar and break into equal pieces for perfect melting
• Mini chocolate chips optional: for extra chocolate bursts pick a trusted brand you love for snacking

Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit Line two baking sheets with parchment paper This ensures cookies do not stick and bake evenly

Mix Dry Ingredients:

Whisk flour baking soda and salt together in a medium bowl This combines raising agents so they distribute evenly

Cream the Butter and Sugars:

Beat softened butter with brown sugar and granulated sugar in a large bowl until pale and fluffy This incorporates air for light cookies Plan on two to three minutes with an electric mixer or vigorous whisking by hand

Add Eggs and Vanilla:

Crack in the eggs one by one mixing fully after each Add vanilla extract at this stage The batter should look creamy with no streaks

Combine Wet and Dry:

Gently mix the flour mixture into the butter mixture Use low speed or a spatula to avoid overmixing Stop once you see no dry patches This keeps the cookies soft

Add Chocolate Chips If Using:

If you want extra chocolate get those mini chips in now Stir to distribute evenly without overworking the dough

Shape Cookie Balls:

Scoop about two tablespoons of dough Flatten it in your palm Place a square of milk chocolate in the center then fold the dough around so it is completely hidden Roll to seal the seam

Arrange Dough on Baking Sheet:

Space cookie balls two inches apart on the lined sheets This allows them to spread without merging

Bake:

Slide your trays onto the center rack and bake for ten to twelve minutes The edges should look set but the centers will appear slightly underbaked Pull them out now for a soft gooey texture

Cool:

Let cookies cool on the baking sheet for five minutes then transfer to a wire rack This helps set the outside while keeping the inside tender and molten

Pin

I am always amazed by the moment you break one open and the chocolate oozes out It takes me right back to my childhood when my grandmother would sneak chocolate into the middle of her cookies as a surprise treat

Storage Tips

Store baked cookies in an airtight container at room temperature for up to five days They stay soft longer if you tuck a slice of sandwich bread in the container to share its moisture If freezing shape the dough balls with chocolate inside freeze on a tray then bag them for up to three months You can bake straight from the freezer just add a minute or two to the time

Ingredient Substitutions

You can swap in dark chocolate or white chocolate squares for the filling if you prefer a different flavor profile Dairyfree butter and flax eggs work in a pinch for allergies though the texture will be slightly different For a nutty twist fold in a handful of chopped roasted hazelnuts or pecans with the chocolate chips

Serving Suggestions

Serve these warm with a glass of milk or scoop of vanilla ice cream for a showstopping dessert They also pair beautifully with coffee or as a comforting treat beside hot cocoa For special gatherings I like to plate the cookies with a dusting of crushed freeze dried raspberries for a pop of color and tartness

Cultural Moments

Chocolate chip cookies are a beloved part of American baking and the stuffed version takes that joy to another level Hiding something sweet in the center is a timeless trick in home kitchens and always gets big smiles Whether at bake sales birthday parties or lazy afternoons these cookies are made for memory making

Seasonal Adaptations

In the fall add a pinch of cinnamon or nutmeg to the flour for a cozy touch In summer stuff with squares of caramel or cookies and cream chocolate for something playful For holidays use festive sprinkles or swap in colored chocolate pieces to match the theme A few notes for best success Always use room temperature butter for easy creaming Chill dough for less spread in the oven Underbake just a little for a soft center

Success Stories

These cookies have turned up at every event from my son’s Fourth of July picnic to my neighbor’s baby shower Each time the plate empties before I can blink I get texts for the recipe whenever I share some extras and even my pickiest eater devours them

Freezer Meal Conversion

Stuffed cookie dough balls are the ultimate makeahead treat Just freeze on a tray and bag once solid Bake directly from frozen and enjoy a freshly baked cookie anytime with minimal effort

Pin

By mastering this recipe you are just minutes away from bakeryworthy cookies without leaving your kitchen The best part is biting into that molten chocolate middle and sharing the surprise with the people you love

Recipe Q&A

→ How do I get a gooey chocolate center?

Place a square of milk chocolate in the center of each dough ball and bake just until edges are set. Serve warm for gooey centers.

→ Can I use dark or white chocolate?

Absolutely! Substitute milk chocolate with dark or white chocolate to suit your taste, or mix varieties for extra flavor.

→ Should I chill the dough before baking?

Chilling the dough for about 30 minutes deepens flavor and improves texture, but it's optional for this dessert.

→ What's the best way to serve these cookies?

These cookies are best enjoyed warm for maximum gooeyness, paired with cold milk or your favorite coffee.

→ Are these cookies suitable for vegetarians?

Yes, these treats use vegetarian-friendly ingredients, provided your chocolate bar contains no animal-based additives.

→ What allergens are present?

Contains wheat (gluten), eggs, milk, and possibly soy. Check chocolate for potential nut or soy lecithin traces.