Ever bite into a cookie only to your most pleasant surprise for it’s gooey centre? Look no further than these Easy Stuffed Cookies recipe, which you can indulge in your favourite spreads. Naturally, this applies for multiple spreads including our popular hazelnut spreads and peanut butters.

Given how much I enjoy these, I thought to finally pen down my recipe for these foolproof, easy stuffed cookies!

Now – what’s the secret behind these stuffed cookies and how to stuff as much of our favourite spread as possible?

Before embarking on this recipe – we will need to understand that some spreads will be incorporated into the cookie batter itself during the baking process. Furthermore, prolonged exposure to high heat will also cause the gooey centre to turn clumpy (especially if the spreads are higher in sugar).

As such, the most important and my secret step in ensuring the most gooey stuffed cookies is to simply freeze the spreads you are keen to use ahead of time.

After freezing your favourite spread, you can proceed to create small spheres of them before wrapping the cookie batter around it. Of course, while there are other cookie recipes that work, this is certainly tried and tested for this method.

If you are utilising other cookie recipes, do be mindful to pick a recipe that can bake well within a shorter duration while maintaining the gooey centre. This is especially so because prolonged baking, once again, can always lead to hardened / clumpy centres.

My final secret to maintaining flowy and gooey centres in these stuffed cookies – underbake them slightly! This follows the mantra of baking gooey and fudgy brownies and should come at no surprise.

Without further ado, the most amazing and foolproof Easy Stuffed Cookies Recipe!

Easy Stuffed Cookies
by Javier Tan November-28-2024

Stuffed Cookies – be it your favourite hazelnut spread or peanut butter, nothing beats a gooey surprised within a decadent cookie.

Ingredients

  • 1/2 Cup or 125g of Butter, Softened at Room Temp
  • 1/2 Cup + 2 Tbspns or 125g of Brown Sugar
  • 1 Egg Yolk (you can use the entire egg if doubling)
  • 3 Tbspns or 45ml of Flavourless Vegetable Oil such as Canola
  • 1/2 Tsp or 2.5ml of Vanilla Essence
  • Approx 3/4 Cup or 150g of Dark Chocolate Chips
  • 1 and 2/3 Cup or 200g of Plain Flour
  • 1/2 Tsp or 2g of Baking Soda
  • 1/2 Tsp or 3g of Baking Powder
  • At least 300g of your Favourite Spread

Instructions

  1. Firstly, place the spread in the freezer for an hour to solidify for easier scooping later!
  2. Then, cream together oftened butter and brown sugar. Next, mix in the egg and vanilla until single consistency.
  3. Thereafter, whisk in vegetable oil.
  4. Fold in plain flour, baking powder and baking soda and chocolate chips. Refrigerate batter for 30 mins.
  5. Before starting on the next step, pre-heat your oven to 180C and line your baking tray with parchment paper.
  6. Place 1 tbspn of cookie dough as the first layer, followed by a 1 tbspn layer of spread, and then finish off with another layer of 1 tbsp cookie dough. Roll to ensure the spread won’t leak, and flatten slightly on parchment paper.
  7. Bake at 180C for 10 – 12 mins till golden brown, do not overbake or the spread will be less gooey!
  8. Serve and enjoy!

Details

  • Prep time: 1 hour 20 mins
  • Cook time: 20 mins
  • Total time: 1 hour 40 mins
  • Yield: At least 10 Gooey Stuffed Cookies

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 7 days).
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan