Here’s How to Bake Better Stuffed Cookies

You’ll always have a chewy inside!

Giant stuffed cookies are well-loved for a reason—they give you the best of both worlds. You get a crunchy outside, and a chewy (sometimes even gooey) inside. Plus, it’s extra fun to dunk big cookie chunks in milk! Follow these baking tips to get your first batch of stuffed cookies to come out of the oven as flawless as possible. Here’s a recipe to start with, too:



1 Use slightly chilled dough.

Because you’ll be using your hands to shape your stuffed cookies, make sure that it sits in the chiller for at least 20 and up to 45 minutes before you handle them. They’ll firm up and become less sticky. 


2 Scoop out consistently sized cookies.

The secret to delicious, consistent cookies? An ice cream scoop. Look for a 3-ounce ice cream scoop for the perfectly-sized cookie. Otherwise, measure two round tablespoons of cookie dough, then roll and flatten them into evenly-sized discs. 


3 Refrigerate before baking.  

Once you stuff your cookie, let it the dough set and firm up once again in the chiller before baking. This step makes sure that the dough is firm enough to prevent any leaks from inside once it bakes in the oven. 


4 Swap out your stuffing.

Get creative! You can use chocolate chips, peanut butter cups, soft caramels, and or any of your favorite store-bought mini chocolate bars. Biting into that stuffed center is a yummy surprise! 


5 Save your leftover cookie dough.

You don’t have to worry about leftover cookie dough when it comes to making stuffed cookies. Simply place unbaked dough in a freezer-friendly airtight container or wrap the dough tightly in plastic wrap, then pop in the freezer. Whenever a craving hits, you can bake a piece or two (you can even do it in your toaster oven!), and save the rest for another time. 




Tips were originally published in the March 2016 issue of Yummy magazine. 


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