# Stuffed Cookies

A recipe for stuffed chocolate chip cookies with various fillings and toppings, including caramel, mini marshmallows, chocolate sandwich cookies, white chocolate chips, chocolate hazelnut spread, pretzels, and potato chips.

- Total time: 131 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

1. Add 1 cup of unsalted butter to a pan.
2. Stir the butter with a wooden spoon as it melts and browns.
3. Continue stirring until the butter turns a medium brown color and starts to burn slightly.
4. Pour the browned butter into a clear mixing bowl.
5. Allow the browned butter to cool for 30 minutes until it reaches room temperature.
6. Add 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.
7. Cream the butter and sugars together until they have a very creamy, cloud-like texture using a hand mixer.
8. Scrape the edges of the bowl with a spatula to ensure all ingredients are consistent.
9. Add 1 egg and 1 egg yolk to the mixture.
10. Continue mixing with the hand mixer until well combined.
11. Sift 2 1/2 cups of flour, 1/2 tsp of baking soda, and 1/2 tsp of salt into the wet ingredients.
12. Gradually sift in the dry ingredients, mixing with the hand mixer between additions, and scraping the bowl with a spatula.
13. Mix until all the dry ingredients are well incorporated and there are no lumps, creating a consistent cookie dough.
14. Add 3/4 cup of chocolate chips and 1/2 cup of mini chocolate chips to the cookie dough.
15. Fold the chocolate chips into the dough with a spatula until evenly distributed.
16. Cover the cookie dough with plastic wrap and chill for 2 hours in the fridge.
17. Scoop out a portion of chilled cookie dough with an ice cream scoop.
18. Flatten the scooped cookie dough to about a quarter inch thickness.
19. Fill the flattened dough with 1 tbsp of caramel.
20. Close the cookie dough around the caramel, shaping it into an oval.
21. Make indentations in the dough and add mini marshmallows and chopped Snickers bars (or similar chocolate bars) to the outside.
22. Gently press the toppings into the dough and shape the cookie into an oval.
23. Place the prepared cookie on a baking sheet lined with parchment paper.
24. Scoop out another portion of dough and flatten it.
25. Fill the flattened dough with 1 tbsp of cookie butter (or peanut butter).
26. Close the dough around the filling and shape it into an oval.
27. Add chopped chocolate sandwich cookies and white chocolate chips to the surface of the cookie, pressing them in.
28. Gently press the toppings into the dough and shape the cookie into an oval.
29. Place the prepared cookie on a baking sheet lined with parchment paper.
30. Scoop out another portion of dough and flatten it.
31. Fill the flattened dough with 1 tbsp of chocolate hazelnut spread.
32. Close the dough around the filling and shape it into an oval.
33. Add chocolate chips to the surface of the cookie, pressing them in.
34. Gently press the chocolate chips into the dough and shape the cookie into an oval.
35. Press the cookie into a bowl of rainbow sprinkles to coat the surface.
36. Place the prepared cookie on a baking sheet lined with parchment paper.
37. Scoop out another portion of dough and flatten it.
38. Fill the flattened dough with 1 tbsp of peanut butter.
39. Close the dough around the filling and shape it into an oval.
40. Add pretzels, potato chips, and chocolate chips to the surface of the cookie, pressing them in.
41. Gently press the toppings into the dough and shape the cookie into an oval.
42. Place the prepared cookie on a baking sheet lined with parchment paper.
43. Bake the cookies at 350°F (180°C) for 11-14 minutes, checking at 11 minutes for a lightly golden and fully spread out cookie.

## Equipment

- pan
- wooden spoon
- mixing bowl
- hand mixer
- whisk
- sieve
- ice cream scoop
- baking sheet
- parchment 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.

## Source

- Original video: https://youtu.be/q_-Lj5Ly33M?si=es_zqbB3XvIDa_VE
- Recipe page: https://www.cliprecipe.com/recipe/ec7fb924-5b8c-4236-bfbe-c1b39094f0dd
- Extracted: 2025-11-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt