Chocolate-Filled Cookies are the ultimate treat for chocoholics—a soft, buttery cookie on the outside with a rich, molten chocolate center on the inside. These cookies combine the comfort of a classic cookie with the indulgence of a lava cake, making them irresistible for any dessert lover. Perfect for parties, cookie swaps, or simply a luxurious afternoon snack, these cookies deliver that gooey, fudge-like surprise as soon as you take a bite. With a simple dough and a decadent chocolate filling, you’ll be amazed at how easily these bakery-worthy cookies come together at home.
What Makes These Cookies Special?
The magic of Chocolate-Filled Cookies lies in the contrast: a golden, lightly crisped exterior gives way to a warm, molten chocolate core. They’re visually stunning when broken open, making them perfect for sharing on social media—or just savoring in silence with a cold glass of milk.
Plus, the recipe is easy to customize with different chocolates or flavor variations, and the dough can be made ahead of time for fresh-from-the-oven cookies on demand.
Cooking Time
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Servings: 16 cookies
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
For the Chocolate Filling:
- 1 cup semi-sweet or dark chocolate chips
- 1 tbsp butter
- Optional: 1 tsp espresso powder for depth of flavor
Instructions
1. Make the Chocolate Filling
In a microwave-safe bowl, melt the chocolate chips and butter together in 20-second intervals, stirring each time until smooth. Stir in espresso powder if using. Refrigerate the mixture for 15–20 minutes until thickened enough to scoop.
2. Prepare the Cookie Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla, mixing well.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
3. Chill the Dough
Cover and refrigerate the cookie dough for 30 minutes. This step helps the dough hold its shape during baking and makes it easier to handle.
4. Shape and Fill the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out a tablespoon of cookie dough and flatten it slightly. Add a small dollop of the chilled chocolate filling in the center. Top with another flattened tablespoon of dough and seal the edges well to enclose the filling. Roll gently into a ball.
5. Bake the Cookies
Place the filled dough balls 2 inches apart on the prepared baking sheet. Bake for 9–11 minutes or until the edges are golden and the centers are just set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully—or enjoy slightly warm for the gooey center!
Variations
- Peanut Butter Core: Replace the chocolate filling with a peanut butter and powdered sugar mixture.
- Nutella Surprise: Spoon Nutella into the center instead of chocolate ganache.
- Mint Chocolate: Add mint extract to the filling and top the cookies with crushed mint candies.
- S’mores Version: Add a mini marshmallow on top of the chocolate filling and use graham cracker crumbs in the dough.
Equipment You’ll Need
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Microwave-safe bowl or double boiler
- Cookie scoop (optional but helpful)
- Wire rack for cooling
Nutritional Information (Approx. Per Cookie)
- Calories: ~260
- Carbohydrates: 30g
- Fat: 14g
- Protein: 3g
- Sugar: 18g
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing: Freeze unbaked, filled cookie dough balls for up to 2 months. Bake straight from frozen, adding a minute or two to the bake time.
- Reheating: For the gooey effect, microwave baked cookies for 10–15 seconds before serving.
My Cooking Experience
These cookies have quickly become a personal favorite in my dessert rotation. The first time I baked them, I couldn’t stop breaking them in half just to watch the molten chocolate ooze out—it’s that satisfying. They’re also a big hit with guests and make for a show-stopping treat at any gathering. I love experimenting with different fillings like raspberry chocolate or caramel!
Conclusion
Chocolate-Filled Cookies offer everything you want in a dessert—comfort, indulgence, and a touch of surprise. Whether you’re baking them for a special occasion or just to treat yourself, these cookies are sure to impress. With their soft exterior and gooey chocolate heart, they’re a cookie lover’s dream come true.
Chocolate-Filled Cookies
Ingredients
Method
- In a microwave-safe bowl, melt the chocolate chips and butter together in 20-second intervals, stirring each time until smooth. Stir in espresso powder if using. Refrigerate the mixture for 15–20 minutes until thickened enough to scoop.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla, mixing well.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Cover and refrigerate the cookie dough for 30 minutes. This step helps the dough hold its shape during baking and makes it easier to handle.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop out a tablespoon of cookie dough and flatten it slightly. Add a small dollop of the chilled chocolate filling in the center. Top with another flattened tablespoon of dough and seal the edges well to enclose the filling. Roll gently into a ball.
- Place the filled dough balls 2 inches apart on the prepared baking sheet. Bake for 9–11 minutes or until the edges are golden and the centers are just set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully—or enjoy slightly warm for the gooey center!
Notes
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing: Freeze unbaked, filled cookie dough balls for up to 2 months. Bake straight from frozen, adding a minute or two to the bake time.
- Reheating: For the gooey effect, microwave baked cookies for 10–15 seconds before serving.
