Go Back

Chocolate Filled Cookies

These Chocolate Filled Cookies are a delightful treat featuring a gooey chocolate hazelnut center, perfect for busy days and family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1 cup unsalted butter, softened Provides rich flavor and tenderness.
  • 1 cup granulated sugar Sweetens and enhances the cookies’ texture.
  • 1 cup brown sugar, packed Adds depth with a slight caramel flavor.
  • 2 large eggs Binds the ingredients together.
  • 2 teaspoons vanilla extract Infuses a warm, nostalgic flavor.
  • 3 cups all-purpose flour Forms the cookie structure.
  • 1 teaspoon baking soda Aids in the rising process.
  • 1/2 teaspoon salt Balances the sweetness.
  • 2 cups chocolate chips For added chocolate delight.
Filling
  • 1 cup chocolate hazelnut spread The star filling, offering a creamy surprise.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure your cookies bake evenly.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy—about 2-3 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, blending until fully combined.
  4. In another bowl, combine the flour, baking soda, and salt. Gradually mix this dry blend into the creamed mixture until well blended.
  5. Gently stir in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
Baking
  1. Drop rounded tablespoons of dough onto ungreased baking sheets, allowing room for spreading.
  2. Make an indent in the center of each cookie and fill with a teaspoon of chocolate hazelnut spread.
  3. Bake for 10-12 minutes or until the edges are lightly golden and the middle appears set.
  4. Let cool on baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months.