These Chocolate Filled Cookies are stuffed to the brim with deliciously rich chocolate. They require no chill time, you heard me right, no chill time! They are crispy on the outside, gooey on the inside, and finished in under 35 minutes!
For more chocolate filled desserts, try my Leftover Candy Brownies!
Indulge your sweet tooth and impress your friends with these melt-in-your-mouth Chocolate Filled Cookies. They’re easy to make, fun to customize, and delicious enough to enjoy any day of the year.
With a gooey chocolate center tucked inside a soft and chewy cookie, each bite will have you savoring the sweet combination of chocolate and dough.
Make a batch to share for parties, gifts, or just because you feel like spoiling yourself. These stuffed cookies are a guaranteed crowd-pleaser.
Reasons to Love This Chocolate Filled Cookies Recipe
- A cookie with a secret. Because they are stuffed with assorted chocolates, you never know what you’re going to get. It may be dark chocolate, caramel, or even milk chocolate.
- They’re super delicious. The combination of sugar cookie with rich chocolate is hard to beat. And chocolate oozes out when you bite into them too!
- You can customize them. Add any type of chocolate based candy to make them your own, like peanut butter cups, truffles, candy bars, etc.
- They’re easy and no chilling is required. I always swoon over a good no chill cookie recipe, especially when it takes only 35 minutes to make.
- A fun baking activity. The whole process of wrapping cookie dough around chocolate, rolling them in sugar, and baking make these super fun to make especially with your lover, kids, grandkids, or best friends.
- Great cookie to make for a ton of occasions. They are perfect for Valentine’s Day, gender reveal themed parties, girl’s night, Christmas cookie boxes, or really any night of the week.
Watch Me Make Them In This Quick Video Tutorial
Ingredients in Chocolate Filled Cookies
10 ingredients is all you need to make these cookie! Keep reading for notes and potential substitutions.
- Unsalted Butter: Melting the butter gives your cookies a chewier and crispier texture. You can use salted butter, you will just want to omit the added salt.
- Granulated Sugar: To put in the cookie dough and roll the cookies in for an extra crunchy exterior.
- Egg: Make sure it is room temperature before mixing into your cookie dough.
- Vanilla Extract: Make sure you are using high quality vanilla extract. It makes all the difference in these cookies.
- All Purpose Flour: This recipe has been tested with Gluten Free 1:1 and it worked out great.
- Baking Soda: An essential leavening agent that will keep the cookie dough light and fluffy.
- Cornstarch: This is what keeps your cookies from spreading as they bake.
- Salt: A flavor booster. It will cut through some of the sweetness too.
- Candy: I always choose assorted Dove Chocolates because I love a surprise. You never know if you are going to get caramel, dark chocolate, or milk chocolate! Feel free to choose anything that is similar and smaller in size.
- Hand Mixer or Stand Mixer: This makes these cookies so much easier to make. Always use the beater attachment when making this cookie dough.
- Cookie Baking Sheet: Prepared a silicone baking mat or parchment paper. Don’t bake these on a bare sheet or the bottoms will burn.
- Wire Rack: Used for cooling the cookies. If you are looking for new cookie sheets and cooling racks, I use these in my kitchen every day.
How to Make the BEST Chocolate Filled Cookies
1. Mix up the cookie dough. You are going to start by whisking together the melted butter and sugar until well combined. Add the eggs, vanilla, and whisk the mixture until it is pale in color. Add the flour, baking soda, cornstarch, salt, and fold until combined.
2. Construct the Chocolate Filled Cookies. Start by flattening a 1-2 tablespoon scoop of cookie dough into a flat disk and place an unwrapped chocolate in the center. Carefully form the cookie dough into a ball around the candy. Continue this process until all the cookie dough is gone.
3. Roll in sugar coating. Next, carefully roll each of the cookie dough balls into the sugar and place on your prepared baking sheet. Lightly press the cookie dough ball down until it is a thick, flat, disk shape. Keep in mind the shape you form is the shape they will stay.
4. Bake for 7-9 minutes or until the cookies are golden brown and set on the tops. Remove from the oven and allow the Chocolate Filled Cookies to cool on the cookie sheet for 10 minutes before enjoying.
Always store leftover Chocolate Filled Cookies in an airtight container or they will dry out. At room temperature they will last up to 4 days, in the refrigerator up to 7 days, and in the freezer up to 3 months.
3 Tips You Need To Read
1. Properly measure your flour. Using too much or too little will affect the taste and texture of your cookie. Easily fluff up the flour with a whisk. Then scoop flour into a measuring cup and level it off with a knife. If you want more information, check out this guide from King Arthur Baking.
2. Seal the dough well or your chocolate will melt and seep outside of the cookie. I just continue to pinch the dough and manipulate it until everything is covered and stuck together well.
3. This recipe makes a small batch (only 10 to 12 cookies). If you want or need more cookies, you can easily double or triple the recipe. Just hit the 2x and 3x in the recipe card below.
Frequently Asked Questions (FAQ’s)
Yes, most definitely! I have made these cookies with Peanut Butter Cups, Snickers, Lindt Strawberry Truffles, and Milky Ways. You can be as creative as you want to be.
This is a completely optional step and you are more than welcome to skip it. I recommend doing this because it gives the cookie a little more sweetness and a beautifully crunchy exterior.
More Cookie Recipes To Try
- Lemon Blueberry Cookies
- No Bake Birds Nest Cookies
- Snowman Snowball Cookies
- Butterscotch Chocolate Chip Cookies
- Edible Sugar Cookie Dough
- Snickerdoodles Without Cream of Tartar
- Chocolate Chip Marshmallow Cookies
- Dark Chocolate Matcha Cookies
- Red Velvet Oreo Cookies
- Old Fashioned Oatmeal Raisin Cookies
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Chocolate Filled Cookies
- ½ cup unsalted butter - melted
- ¾ cup granulated sugar
- 1 egg - room temperature
- 1 teaspoon vanilla extract
- 2 cup all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 12 Dove candies - milk chocolate, dark chocolate, caramel, or a combination
- ¼ cup granulated sugar - for the sugar coating
- Preheat oven to 350 °F and center oven rack. Prepare cookie sheet with a non-stick mat or parchment paper.
- In a large bowl whisk the melted butter and granular sugar until smooth.
- Add in the egg and vanilla extract. Whisk for 2 to 3 minutes until the mixture has lightened in color
- Add the all purpose flour, baking soda, salt, and cornstarch. Fold until the dry ingredients have been fully incorporated.
- Take a 1-2 tablespoons scoop of cookie dough and flatten it into a round, thin, and flat disk.
- Place one Dove chocolate in the center of the cookie disk. Form the cookie dough around the chocolate so it makes a ball.
- Roll each cookie dough ball into the granular sugar and place on prepared cookie sheet. These cookies do not spread much but still need a little space between each of them.
- Lightly press the cookie dough balls into a thick disk shape (this is essential because they do not spread as they bake).
- Bake for 7 to 9 minutes, or until the sides are brown and the tops are set.
- Remove the Chocolate Filled Cookies from the oven and allow them to cool on the cookie sheet for 10 minutes.
- Transfer to a cooling rack and allow them to cool to room temperature.
- Room temperature: in an airtight container for up to a week.
- Refrigerator: in an airtight container for up to 2 weeks.
- Freezer: wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
Freezing and Baking For Later:
- Freeze the fully assembled cookies on a cookie sheet and then place them into a freezer bag or airtight container. Freeze for up to three months.
- When you are ready to bake them, place the frozen cookies on a prepared baking sheet and bake at 350° F for 12-15 minutes or until golden brown.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.