These chocolate filled cookies are perfect for chocolate lovers! You only need 10 simple ingredients to make these soft and gooey stuffed chocolate cookies.

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The last time I was making my Salted Chocolate Chip Cookies I thought, how can I make these even more chocolate-y? Stuff each cookie dough ball with chocolate, of course!
These chocolate chip stuffed cookies are just like your favorite classic cookie, but each one is stuffed with an extra square of chocolate. These are truly the ultimate chocolate filled cookies!
If you love chocolate chip cookies like I do, make sure to check out my Oreo Chocolate Chip Cookies or my Pecan Chocolate Chip Cookies!
Why You Need These Chocolate Filled Cookies
- You only need 10 simple ingredients to make these chocolate filled cookies, nothing too fancy here!
- Each cookie is packed with chopped chocolate and stuffed with a chocolate square.
- This is a simple cookie recipe you can make in just 1 hour!
- Because this is a filled cookie recipe, it does need a bit of chilling time so the filling doesn’t ooze out, but not a ton of time!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Sugar: using both granulated and light brown sugar will give us a cookie with a chewy middle but slightly crispy edges.
- Chocolate: I chopped up a semi-sweet chocolate bar instead of chocolate chips. Feel free to swap it out for a dark or white chocolate bar!
- Unsalted Butter: I always use unsalted butter so I can control the amount of salt in my cookies.
- Vanilla Extract: try to use a good quality vanilla extract if you can!

Step-by-Step Instructions
Step 1: Line a baking sheet with parchment paper and set aside.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Step 3: In a separate large bowl or a stand mixer, beat the butter and sugars together with an electric mixer until light and fluffy. Then add the vanilla extract and egg, mixing until combined.
Step 4: Add in the dry ingredients. Mix until everything is just combined. Fold in the chopped chocolate or chocolate chips with a rubber spatula.
Step 5: Using a large cookie scoop, scoop out the cookie dough and use your hands to form the dough into a flat disc. Take a square of chocolate and press into the middle of this disc. Fold up the sides of the dough and pinch the dough around the chocolate square, so it’s fully covered by dough.
Step 6: Place the cookie dough balls on the parchment-lined baking sheet and place in the fridge for at least 30 minutes.
Step 7: Once chilled, preheat the oven to 350°Fahrenheit.
Step 8: Bake the cookies for 10-12 minutes, or until the edges are a light golden brown but the middle is slightly underdone. Place a few extra chocolate chips on top of the cookies as soon as they’re out of the oven. Let them sit on the baking sheet for 5 minutes before transferring to a wire cooling rack to let them cool completely.

Frequently Asked Questions
You can use either chocolate chips or a chopped-up chocolate bar! For the chocolate filling though, I recommend using a chocolate square. I used Ghirardelli semi-sweet chocolate bars for this recipe!
Yes, I recommend chilling the cookie dough otherwise the chocolate filling might ooze out. It just helps the cookies hold their shape a bit longer!
Feel free to leave out the chocolate chips and just have the chocolate filling!

Tips and Tricks
- I always recommend measuring out the flour properly, it’s really easy to add too much flour! If you add too much flour you might have dry and crumbly cookies.
- Get that bakery-style look by adding extra chopped chocolate or chocolate chips to the tops of the cookies when they’ve just come out of the oven.
- Don’t skip out on chilling the cookie dough! With filled cookies, it’s really important to let the cookie dough balls chill in the fridge for at least 30 minutes.
- I recommend slightly underbaking your cookies. Take them out of the oven once the edges are golden brown but the middles look underdone. They will continue baking on the pan! This is the secret to getting super gooey and chewy cookies.
Storing & Freezing
Store the baked chocolate filled cookies in an airtight container at room temperature for up to 4-5 days. To freeze, place in a freezer bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.

Want to try more cookie recipes?
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📖 Recipe


Chocolate Filled Cookies
Equipment
Ingredients
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- ⅓ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 cup semi-sweet chocolate chopped chocolate bar or chips
- extra chocolate squares for filling (I used about 2 ghirardelli chocolate bars for this whole recipe)
Instructions
- Prep a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.1½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate large bowl, use an electric mixer to cream the butter and both sugars together until light and fluffy, about 1-2 minutes. Add the vanilla and egg, mixing until combined.½ cup unsalted butter , ⅓ cup granulated sugar, ½ cup light brown sugar, 2 teaspoon vanilla extract, 1 large egg
- Add in dry ingredients. Mix until everything is combined, but don’t over-mix. Use a rubber spatula to fold in the chocolate chips/chopped chocolate.1 cup semi-sweet chocolate
- Use a large cookie scoop (about 3 tbsp) to scoop out cookie dough, and use your hands to press the cookie dough into a flat disc. Take a square of the chocolate bar and press it into the middle of the cookie dough. Fold up the sides of the cookie and pinch the dough around the chocolate square, making sure it is fully covered.extra chocolate squares for filling
- Place the cookie dough ball on the parchment paper-lined baking sheet and place in the fridge to chill for at least 30 minutes.
- Once the cookies are chilled, pre-heat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Bake for 10-12 minutes, until the edges are lightly golden brown but the middle is still underdone. Press a few extra chocolate chips into the tops of the cookies as soon as they come out of the oven. Let them sit on the pan for about 5 minutes and then transfer to a wire cooling rack and let them cool completely.
Notes
- Use a kitchen scale to measure your ingredients, especially your flour! It makes a huge difference.
- Don't over bake the cookies, it's better to take them out when they look slightly underbaked as they will continue to bake outside of the oven.
- I used semi-sweet chocolate but feel free to swap for another chocolate you enjoy! You could also use a flavored or stuffed chocolate bar for the middle of the cookies.
Nutrition
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