Chocolate-Filled Cookies: A Gooey Center You Must Try

When I want a cookie that goes beyond the ordinary, I bake these chocolate-filled cookies. They’re crisp on the outside, soft on the inside, and hiding a rich, melty chocolate center that oozes with every bite. It’s everything I love about a classic cookie—just with an irresistible surprise in the middle.

Why You’ll Love This Recipe

I love how these cookies combine the comfort of a traditional chocolate chip cookie with the indulgence of molten chocolate. The filling stays gooey long after baking, and the contrast in textures is absolutely addictive. They’re easy to make, look impressive, and make a perfect treat whether I’m baking for a crowd or keeping a stash all to myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• Semi-sweet chocolate chips

• Chocolate squares or chocolate spread (for filling)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together flour, baking soda, and salt.

3. In another bowl, I cream the butter with both sugars until light and fluffy.

4. I add the egg and vanilla, then mix in the dry ingredients until just combined.

5. I fold in chocolate chips and chill the dough for about 20 minutes to make it easier to work with.

6. I scoop out portions of dough, flatten them slightly, and place a small square of chocolate or a spoonful of chocolate spread in the center.

7. I cover the filling with more dough, sealing the edges to enclose it completely.

8. I bake the cookies for 10–12 minutes, until the edges are set and the tops are just beginning to brown.

9. I let them cool on the tray for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 large cookies. It takes 15 minutes to prep, 20 minutes to chill, and 10–12 minutes to bake.

Variations

• I sometimes use caramel, hazelnut spread, or peanut butter as the filling instead of plain chocolate.

• A pinch of sea salt on top adds a gourmet touch.

• I mix in chopped nuts or white chocolate chips for texture and variety.

• For a festive version, I add a little cinnamon or espresso powder to the dough.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. To bring back the gooey center, I microwave one for about 10 seconds before eating. I also freeze unbaked cookie balls with the filling inside, then bake them straight from frozen with just a few extra minutes in the oven.

FAQs

What kind of chocolate works best for the filling?

I prefer using baking chocolate squares or thick chocolate spread like ganache or hazelnut cream. They melt beautifully and stay soft inside.

Can I make these smaller?

Yes, I use less dough and a smaller piece of chocolate to make mini versions—they’re great for parties or lunchbox treats.

Why chill the dough?

Chilling makes the dough easier to handle and keeps the cookies from spreading too much while baking.

Do I need to seal the edges completely?

Yes, I make sure the dough fully surrounds the filling to prevent leaks during baking. Pinching the edges works well.

Can I make these cookies ahead of time?

Definitely. I prepare the dough and refrigerate or freeze it until I’m ready to bake. They’re great for make-ahead dessert plans.

Conclusion

These chocolate-filled cookies are a step above the rest. With their crisp edges, soft centers, and gooey chocolate surprise, they’re the kind of treat I can’t stop baking—or eating. Once I made them, they instantly became a favorite I return to every time I want something sweet and unforgettable.

Chocolate-Filled Cookies: A Gooey Center You Must Try

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• Author: Linda
• Prep Time: 15 minutes
• Total Time: ~45 minutes
• Yield: Makes 12 large cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Chocolate-Filled Cookies are soft, chewy, and packed with an irresistibly gooey center of melted chocolate. With crisp edges and a rich molten middle, these bakery-style cookies are the ultimate indulgence for chocolate lovers. Easy to make, freezer-friendly, and customizable, they’re the perfect sweet treat for any occasion.

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Ingredients

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• Semi-sweet chocolate chips
• Chocolate squares or thick chocolate spread (for filling)

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk together flour, baking soda, and salt.

3. In another bowl, cream softened butter with brown and granulated sugars until light and fluffy.

4. Beat in egg and vanilla. Gradually mix in dry ingredients until just combined.

5. Fold in chocolate chips. Chill dough for 20 minutes.

6. Scoop dough, flatten slightly, and place a piece of chocolate or spoonful of spread in the center.

7. Cover with more dough and pinch edges to seal completely.

8. Bake 10–12 minutes until edges are golden and tops are just set.

9. Cool 5 minutes on the tray before transferring to a wire rack.

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Notes

• Substitute chocolate filling with caramel, peanut butter, or hazelnut spread.
• Top with sea salt for a gourmet finish.
• Add espresso powder or cinnamon for extra flavor.
• Freeze unbaked filled dough balls and bake directly from frozen as needed.
• Microwave baked cookies for 10 seconds to re-melt the center.