Table of Contents
Introduction
Sometimes, a cookie isn’t just a cookie. Sometimes it’s a soft, golden shell hiding a molten core of creamy milk chocolate—ready to ruin your willpower and make your eyes roll back in bliss. These Milk Chocolate Stuffed Cookies aren’t here to play. They’re bold. They’re rich. And they deliver on every gooey promise.
I came up with these during one of those late-night kitchen sessions where you’re just tossing stuff together hoping for magic. And damn if they didn’t deliver. You take a classic soft-baked cookie dough, tuck in a piece of good milk chocolate, and bake until the outside’s golden and the inside is lava. One bite in, and the melty center hits like a sugar punch to the soul.
They’re perfect for chocolate lovers, late-night cravings, or showing off at your next bake sale. Best part? No need for fancy ingredients—just real butter, brown sugar, and your favorite milk chocolate bar. Make them big and bakery-style, or go mini for a stuffed-cookie party tray. However you bake them, one thing’s guaranteed: you’re gonna want more. So preheat the oven, and let’s get into it.
Why You’ll Love This Recipe
- Gooey milk chocolate center in every bite
- Soft, chewy cookie exterior with crisp edges
- Simple ingredients, no chill time required
- Easily customizable with different fillings
- Bakery-quality cookies at home
- Crowd-pleasing and kid-approved
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz milk chocolate bar (cut into 1-inch squares or chunks)
Instructions/Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Scoop about 2 tablespoons of dough and flatten slightly in your palm.
- Place a chunk of milk chocolate in the center and wrap the dough around it, sealing edges.
- Roll into a ball and place on baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are set but soft.
- Let cool 5 minutes on sheet before transferring to a rack.
Tips & Variations
- Use caramel-filled chocolate for a twist.
- Add a pinch of sea salt on top before baking for contrast.
- Chill the chocolate chunks slightly to help them hold shape.
- Want smaller cookies? Use 1 tablespoon of dough and mini chocolate squares.
Note
Seal the dough well around the chocolate to prevent leaks. Also, don’t overbake—pull them when the centers still look a little underdone for ultimate gooeyness.
Serving Suggestions
- Serve warm with a glass of cold milk
- Add to a dessert board with brownies and bars
- Stack with ice cream for the ultimate cookie sandwich
- Pack in lunchboxes for a sweet surprise
Nutrition Information
Per cookie (based on 18 cookies):
- Calories: 290
- Fat: 15g
- Carbohydrates: 35g
- Sugar: 22g
- Protein: 3g
- Fiber: 1g
User Reviews/Comments
“I could eat a dozen of these. The chocolate center is perfection.” — Sasha B.
“Made them for a party and they were gone in minutes. Definitely making again.” — Leo M.
“Soft, chewy, and that melty middle? Unreal. Five stars.” — Rita K.
FAQs
Can I use dark or white chocolate instead?
Totally. Use any chocolate you love—just aim for solid squares that hold shape.
How do I store these cookies?
Keep in an airtight container at room temp for 3–4 days. Reheat for 10 seconds in the microwave to re-melt the center.
Can I freeze the dough?
Yes. Freeze stuffed dough balls on a tray, then transfer to a zip bag. Bake straight from frozen, adding 2 minutes to bake time.
Do I have to use chocolate bars?
Nope. Use chocolate truffles, filled candies, or even a spoonful of Nutella.
What makes these cookies soft?
The brown sugar and butter combo, plus slightly underbaking. Don’t skip it.
Conclusion
Milk Chocolate Stuffed Cookies are the kind of dessert that speaks straight to the soul. Soft, rich, and unapologetically gooey, they’re everything you want in a homemade treat. Whether you’re baking for friends or hoarding them for yourself, these cookies are a guaranteed win. Want to read more about the chemistry of chocolate? Dive into the Wikipedia article on chocolate and nerd out. Or better yet—make another batch.
Print
Milk Chocolate Stuffed Cookies – Gooey, Rich, and Irresistible
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz milk chocolate bar (cut into 1-inch squares or chunks)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Scoop about 2 tablespoons of dough and flatten slightly in your palm.
- Place a chunk of milk chocolate in the center and wrap the dough around it, sealing edges.
- Roll into a ball and place on baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are set but soft.
- Let cool 5 minutes on sheet before transferring to a rack.
Notes
- Use caramel-filled chocolate for a twist.
- Add a pinch of sea salt on top before baking for contrast.
- Chill the chocolate chunks slightly to help them hold shape.
- Want smaller cookies? Use 1 tablespoon of dough and mini chocolate squares.