Stuffed Chocolate Chips
Ingredients
for 8 large
cookies
DOUGH BASE
·
1 cup unsalted
butter(230 g), 2 sticks
·
½ cup granulated
sugar(100 g)
·
1 ½ cups dark
brown sugar(330 g)
·
2
teaspoons vanilla extract
·
1
tablespoon greek yogurt
·
1 large egg
·
1 large egg yolk
·
2 ½
cups all-purpose flour(310 g)
·
½ teaspoon baking
soda
·
¼ teaspoon salt
·
¾ cup milk
chocolate chips(130 g)
·
½ cup mini
chocolate chips(85 g)
STUFFINGS
·
1
tablespoon caramel, per cooking
·
1
tablespoon cookie butter, per cookie
·
1
tablespoon chocolate hazelnut spread, per cookie
·
1 tablespoon peanut
butter, per cookie
TOPPINGS
·
¼ cup mini
marshmallows(10 g)
·
¼ cup chocolate
caramel candy(40 g), chopped
·
¼ cup chocolate
chips(45 g)
·
¼ cup chocolate
sandwich cookie(25 g), crushed
·
¼ cup white
chocolate chip(45 g)
·
¾ cup rainbow
sprinkles(130 g)
·
¼ cup pretzel(40 g),
crushed
·
¼ cup potato chip(25 g),
crushed
Instructions
- In a medium saucepan over
medium heat, melt the butter and toast for about 5 minutes until it turns
brown and smells nutty. Pour the brown butter into a large bowl. Let sit
for 30 minutes to cool before starting to make the dough.
- To the bowl with the cooled
butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using
an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
- Add the egg and egg yolk and
beat again until fluffy and well-combined.
- In a separate large bowl, whisk
together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients
at a time into the wet ingredients. Beat just until incorporated, then
scrape down the sides of the bowl with a rubber spatula between each
addition. Make sure not to overmix.
- Add the chocolate chips and
mini chocolate chips to the dough and gently fold just to incorporate.
Cover the bowl with plastic wrap and chill in the refrigerator for 2
hours. You can also store the stuffings in the fridge so they’re easier to
work with later.
- Preheat the oven to 350˚F
(180˚C). Line a baking sheet (or 2) with parchment paper.
- Using an ice cream scooper,
scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6
mm) thick circle.
- Add 1 tablespoon of your
stuffing of choice, such as caramel, cookie butter, chocolate hazelnut
spread, or peanut butter, to the center of the dough round, and fold the
edges of the dough around the stuffing. Seal tightly and roll into a ball.
Repeat with the rest of the dough and stuffings.
- To the outside of the cookie
dough balls, add your choice of toppings, such as mini marshmallows, chopped
candy bar, chocolate chips, crushed chocolate sandwich cookies, white
chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato
chips. Press the toppings firmly into the dough, so they don’t fall off.
Repeat with the remaining stuffed cookie dough balls.
- Place the stuffed and decorated
cookie dough balls onto the prepared baking sheet approximately 3 inches
(7 cm) apart, so the cookies don’t spread into one another. You may need
to use 2 baking sheets.
- Bake for 11-14 minutes, or
until the cookies are golden brown and evenly spread.
- Cool on a cooling rack for 10
minutes before devouring!
- Enjoy!
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