Stuffed Cookies

131 mins
Serves 1
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Directions

  1. 1Add 1 cup of unsalted butter to a pan.
  2. 2Add 1 cup of unsalted butter to a pan.
  3. 3Add 1 cup of unsalted butter to a pan.
  4. 4Stir the butter with a wooden spoon as it melts and browns.
  5. 5Stir the butter with a wooden spoon as it melts and browns.
  6. 6Stir the butter with a wooden spoon as it melts and browns.
  7. 7Continue stirring until the butter turns a medium brown color and starts to burn slightly.
  8. 8Continue stirring until the butter turns a medium brown color and starts to burn slightly.
  9. 9Continue stirring until the butter turns a medium brown color and starts to burn slightly.
  10. 10Pour the browned butter into a clear mixing bowl.
  11. 11Pour the browned butter into a clear mixing bowl.
  12. 12Pour the browned butter into a clear mixing bowl.
  13. 13Allow the browned butter to cool for 30 minutes until it reaches room temperature.
  14. 14Allow the browned butter to cool for 30 minutes until it reaches room temperature.
  15. 15Allow the browned butter to cool for 30 minutes until it reaches room temperature.
  16. 16Add 1/2 cup of sugar, 1 1/2 cups of dark brown sugar, 2 tsp of vanilla, and 1 tbsp of Greek yogurt to the cooled browned butter.
  17. 17Add 1/2 cup of sugar, 1 1/2 cups of dark brown sugar, 2 tsp of vanilla, and 1 tbsp of Greek yogurt to the cooled browned butter.
  18. 18Add 1/2 cup of sugar, 1 1/2 cups of dark brown sugar, 2 tsp of vanilla, and 1 tbsp of Greek yogurt to the cooled browned butter.
  19. 19Cream the butter and sugars together until they have a very creamy, cloud-like texture using a hand mixer.
  20. 20Cream the butter and sugars together until they have a very creamy, cloud-like texture using a hand mixer.
  21. 21Cream the butter and sugars together until they have a very creamy, cloud-like texture using a hand mixer.
  22. 22Scrape the edges of the bowl with a spatula to ensure all ingredients are consistent.
  23. 23Scrape the edges of the bowl with a spatula to ensure all ingredients are consistent.
  24. 24Scrape the edges of the bowl with a spatula to ensure all ingredients are consistent.
  25. 25Add 1 egg and 1 egg yolk to the mixture.
  26. 26Add 1 egg and 1 egg yolk to the mixture.
  27. 27Add 1 egg and 1 egg yolk to the mixture.
  28. 28Continue mixing with the hand mixer until well combined.
  29. 29Continue mixing with the hand mixer until well combined.
  30. 30Continue mixing with the hand mixer until well combined.
  31. 31Sift 2 1/2 cups of flour, 1/2 tsp of baking soda, and 1/2 tsp of salt into the wet ingredients.
  32. 32Sift 2 1/2 cups of flour, 1/2 tsp of baking soda, and 1/2 tsp of salt into the wet ingredients.
  33. 33Sift 2 1/2 cups of flour, 1/2 tsp of baking soda, and 1/2 tsp of salt into the wet ingredients.
  34. 34Gradually sift in the dry ingredients, mixing with the hand mixer between additions, and scraping the bowl with a spatula.
  35. 35Gradually sift in the dry ingredients, mixing with the hand mixer between additions, and scraping the bowl with a spatula.
  36. 36Gradually sift in the dry ingredients, mixing with the hand mixer between additions, and scraping the bowl with a spatula.
  37. 37Mix until all the dry ingredients are well incorporated and there are no lumps, creating a consistent cookie dough.
  38. 38Mix until all the dry ingredients are well incorporated and there are no lumps, creating a consistent cookie dough.
  39. 39Mix until all the dry ingredients are well incorporated and there are no lumps, creating a consistent cookie dough.
  40. 40Add 3/4 cup of chocolate chips and 1/2 cup of mini chocolate chips to the cookie dough.
  41. 41Add 3/4 cup of chocolate chips and 1/2 cup of mini chocolate chips to the cookie dough.
  42. 42Add 3/4 cup of chocolate chips and 1/2 cup of mini chocolate chips to the cookie dough.
  43. 43Fold the chocolate chips into the dough with a spatula until evenly distributed.
  44. 44Fold the chocolate chips into the dough with a spatula until evenly distributed.
  45. 45Fold the chocolate chips into the dough with a spatula until evenly distributed.
  46. 46Cover the cookie dough with plastic wrap and chill for 2 hours in the fridge.
  47. 47Cover the cookie dough with plastic wrap and chill for 2 hours in the fridge.
  48. 48Cover the cookie dough with plastic wrap and chill for 2 hours in the fridge.
  49. 49Scoop out a portion of chilled cookie dough with an ice cream scoop.
  50. 50Scoop out a portion of chilled cookie dough with an ice cream scoop.
  51. 51Scoop out a portion of chilled cookie dough with an ice cream scoop.
  52. 52Flatten the scooped cookie dough to about a quarter inch thickness.
  53. 53Flatten the scooped cookie dough to about a quarter inch thickness.
  54. 54Flatten the scooped cookie dough to about a quarter inch thickness.
  55. 55Fill the flattened dough with 1 tbsp of caramel.
  56. 56Fill the flattened dough with 1 tbsp of caramel.
  57. 57Fill the flattened dough with 1 tbsp of caramel.
  58. 58Close the cookie dough around the caramel, shaping it into an oval.
  59. 59Close the cookie dough around the caramel, shaping it into an oval.
  60. 60Close the cookie dough around the caramel, shaping it into an oval.
  61. 61Make indentations in the dough and add mini marshmallows and chopped Snickers bars (or similar chocolate bars) to the outside.
  62. 62Make indentations in the dough and add mini marshmallows and chopped Snickers bars (or similar chocolate bars) to the outside.
  63. 63Make indentations in the dough and add mini marshmallows and chopped Snickers bars (or similar chocolate bars) to the outside.
  64. 64Gently press the toppings into the dough and shape the cookie into an oval.
  65. 65Gently press the toppings into the dough and shape the cookie into an oval.
  66. 66Gently press the toppings into the dough and shape the cookie into an oval.
  67. 67Place the prepared cookie on a baking sheet lined with parchment paper.
  68. 68Place the prepared cookie on a baking sheet lined with parchment paper.
  69. 69Place the prepared cookie on a baking sheet lined with parchment paper.
  70. 70Scoop out another portion of dough and flatten it.
  71. 71Scoop out another portion of dough and flatten it.
  72. 72Scoop out another portion of dough and flatten it.
  73. 73Fill the flattened dough with 1 tbsp of cookie butter (or peanut butter).
  74. 74Fill the flattened dough with 1 tbsp of cookie butter (or peanut butter).
  75. 75Fill the flattened dough with 1 tbsp of cookie butter (or peanut butter).
  76. 76Close the dough around the filling and shape it into an oval.
  77. 77Close the dough around the filling and shape it into an oval.
  78. 78Close the dough around the filling and shape it into an oval.
  79. 79Add chopped chocolate sandwich cookies and white chocolate chips to the surface of the cookie, pressing them in.
  80. 80Add chopped chocolate sandwich cookies and white chocolate chips to the surface of the cookie, pressing them in.
  81. 81Add chopped chocolate sandwich cookies and white chocolate chips to the surface of the cookie, pressing them in.
  82. 82Gently press the toppings into the dough and shape the cookie into an oval.
  83. 83Gently press the toppings into the dough and shape the cookie into an oval.
  84. 84Gently press the toppings into the dough and shape the cookie into an oval.
  85. 85Place the prepared cookie on a baking sheet lined with parchment paper.
  86. 86Place the prepared cookie on a baking sheet lined with parchment paper.
  87. 87Place the prepared cookie on a baking sheet lined with parchment paper.
  88. 88Scoop out another portion of dough and flatten it.
  89. 89Scoop out another portion of dough and flatten it.
  90. 90Scoop out another portion of dough and flatten it.
  91. 91Fill the flattened dough with 1 tbsp of chocolate hazelnut spread.
  92. 92Fill the flattened dough with 1 tbsp of chocolate hazelnut spread.
  93. 93Fill the flattened dough with 1 tbsp of chocolate hazelnut spread.
  94. 94Close the dough around the filling and shape it into an oval.
  95. 95Close the dough around the filling and shape it into an oval.
  96. 96Close the dough around the filling and shape it into an oval.
  97. 97Add chocolate chips to the surface of the cookie, pressing them in.
  98. 98Add chocolate chips to the surface of the cookie, pressing them in.
  99. 99Add chocolate chips to the surface of the cookie, pressing them in.
  100. 100Gently press the chocolate chips into the dough and shape the cookie into an oval.
  101. 101Gently press the chocolate chips into the dough and shape the cookie into an oval.
  102. 102Gently press the chocolate chips into the dough and shape the cookie into an oval.
  103. 103Press the cookie into a bowl of rainbow sprinkles to coat the surface.
  104. 104Press the cookie into a bowl of rainbow sprinkles to coat the surface.
  105. 105Press the cookie into a bowl of rainbow sprinkles to coat the surface.
  106. 106Place the prepared cookie on a baking sheet lined with parchment paper.
  107. 107Place the prepared cookie on a baking sheet lined with parchment paper.
  108. 108Place the prepared cookie on a baking sheet lined with parchment paper.
  109. 109Scoop out another portion of dough and flatten it.
  110. 110Scoop out another portion of dough and flatten it.
  111. 111Scoop out another portion of dough and flatten it.
  112. 112Fill the flattened dough with 1 tbsp of peanut butter.
  113. 113Fill the flattened dough with 1 tbsp of peanut butter.
  114. 114Fill the flattened dough with 1 tbsp of peanut butter.
  115. 115Close the dough around the filling and shape it into an oval.
  116. 116Close the dough around the filling and shape it into an oval.
  117. 117Close the dough around the filling and shape it into an oval.
  118. 118Add pretzels, potato chips, and chocolate chips to the surface of the cookie, pressing them in.
  119. 119Add pretzels, potato chips, and chocolate chips to the surface of the cookie, pressing them in.
  120. 120Add pretzels, potato chips, and chocolate chips to the surface of the cookie, pressing them in.
  121. 121Gently press the toppings into the dough and shape the cookie into an oval.
  122. 122Gently press the toppings into the dough and shape the cookie into an oval.
  123. 123Gently press the toppings into the dough and shape the cookie into an oval.
  124. 124Place the prepared cookie on a baking sheet lined with parchment paper.
  125. 125Place the prepared cookie on a baking sheet lined with parchment paper.
  126. 126Place the prepared cookie on a baking sheet lined with parchment paper.
  127. 127Bake the cookies at 350°F (180°C) for 11-14 minutes, checking at 11 minutes for a lightly golden and fully spread out cookie.
  128. 128Bake the cookies at 350°F (180°C) for 11-14 minutes, checking at 11 minutes for a lightly golden and fully spread out cookie.
  129. 129Bake the cookies at 350°F (180°C) for 11-14 minutes, checking at 11 minutes for a lightly golden and fully spread out cookie.

Ingredients

  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 1.5 cups dark brown sugar
  • 1.5 cups dark brown sugar
  • 1.5 cups dark brown sugar
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 1 tbsp Greek yogurt
  • 1 tbsp Greek yogurt
  • 1 tbsp Greek yogurt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 2.5 cups flour
  • 2.5 cups flour
  • 2.5 cups flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.75 cup chocolate chips
  • 0.75 cup chocolate chips
  • 0.75 cup chocolate chips
  • 0.5 cup mini chocolate chips
  • 0.5 cup mini chocolate chips
  • 0.5 cup mini chocolate chips
  • 1 tbsp caramel
  • 1 tbsp caramel
  • 1 tbsp caramel
  • mini marshmallows
  • mini marshmallows
  • mini marshmallows
  • chocolate sandwich cookies
  • chocolate sandwich cookies
  • chocolate sandwich cookies
  • white chocolate chips
  • white chocolate chips
  • white chocolate chips
  • 1 tbsp chocolate hazelnut spread
  • 1 tbsp chocolate hazelnut spread
  • 1 tbsp chocolate hazelnut spread
  • pretzels
  • pretzels
  • pretzels
  • potato chips
  • potato chips
  • potato chips
  • rainbow sprinkles
  • rainbow sprinkles
  • rainbow sprinkles
  • 1 tbsp peanut butter
  • 1 tbsp peanut butter
  • 1 tbsp peanut butter

Equipment

panwooden spoonmixing bowlhand mixerwhisksieveice cream scoopbaking sheetparchment paper

Tips

  • Brown butter can be as dark as you want to add more flavor.
  • Sifting dry ingredients gradually ensures they are well incorporated and prevents lumps.
  • Scraping the edges of the bowl is essential for consistent dough.
  • Chilling the dough for about 2 hours in the fridge is necessary to properly stuff the cookies and prevent a mess.
  • Add toppings on top of the cookie so they are visible, as people eat with their eyes.