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College Girl Gourmet: Stuffed Chocolate Chip Cookies

Her Campus Placeholder Avatar Lilimay Bangoy
KU Contributor
This article is written by a student writer from the Her Campus at KU chapter.

Hey hey hey, HC KU’s resident food writer here!  I hope you’ve all enjoyed your first week of classes!  

Now, some of you might have some free time after classes and clubs and whatnot, and what better way to spend some free time than cooking?  (Let’s be real, Netflix and partying can get repetitive, might as well shake things up!)  So today I’m going to teach you all how to make one of my all-time favorite indulgent pastries: stuffed chocolate chip cookies!  They’re surprisingly simple to make, and you can stuff them with practically any kind of sweet, like Oreos and Nutella.  Are these total calorie bombs?  Yes, but they’re really delicious calorie bombs.  To all those who are on a diet or are total health nuts, this is one hell of a cheat day treat.

Oh, and for those who haven’t been blessed by the baking gods or really don’t want to spend a lot of time baking, don’t worry.  I’m including two ways to make this: the quick n’ easy edition and the traditional edition.

Without further ado, let’s get baking!

Quick n’ easy edition

What you’ll need:

  • Pre-made cookie dough (I personally prefer the tubed kind over the squares for this recipe)

  • Fillings (i.e. Oreos, Nutella, caramel [the chewy or liquid kind], Reese’s cups, etc.)

  • Baking pan

  • Parchment or wax paper

 

  1. Take out a baking pan and line it with wax paper or parchment paper.

  2. Pre-heat the oven to the needed temperature, as stated on the cookie dough packaging.

  3. Take the cookie dough out of the packaging.  Scoop out about two tablespoons’ worth of dough and flatten it in the palm of your hand.  Place the filling in the middle of the dough and surround the filling with the dough so you make a little ball of dough.  Place the dough onto the baking pan.  Repeat until you use up the dough (If you’re using an Oreo or a similarly shaped sweet as filling, you might find it easier to sandwich it between two flattened scoops of dough, then rolling it in your hands until the filling is completely surrounded with cookie dough).

  4. Once you’ve got all your cookie dough on the pan, put the pan in the oven and bake them for as long as the packaging says, or until the cookies are golden brown.

  5. Take the pan out of the oven and let them cool for about 15 minutes before serving.

  6. Enjoy!

(If you’re really lazy and/or just want a quick sugar rush, you don’t have to bake it.  Don’t worry, I won’t judge.  It’s not like I’ve done it before or anything…)

Traditional Edition (makes about 40-45)

(Side note: This recipe comes from the Nestle Toll House website, but I’ve slightly modified it.  Also, you’re free to use any chocolate chip cookie recipe you like, I just like using browned butter for my cookies because it gives them a kinda nutty flavor!)

Ingredients:

  • 2 ¼ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup butter, softened and sliced

  • ¾ cups dark brown sugar

  • ¾ cups granulated white sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 2 cups of semi-sweet chocolate chips

 

  1. Preheat the oven to 375°F.

  2. Mix flour, baking soda and salt in a small bowl.  In a separate, large, mixing bowl, mix the sugars and vanilla extract together, followed by the eggs (added in one by one).  Then, add the flour, baking soda and salt into the big bowl and mix it together.

  3. Take a saucepan, put it on the stove and set the burner on medium heat.  Once the saucepan is heated, put the butter into the saucepan and constantly stir it with a whisk or wooden spoon.  Do this for about 9-10 minutes, or until the butter becomes brown.  

  4. Add the butter to the mixture in the big bowl, and mix it well. Then, mix in the chocolate chips.

  5. Place the dough in the fridge, and let it chill for 2-3 hours.  This is so the dough isn’t as goopy and warm due to the brown butter, and it helps keep the dough together.

  6. Take the dough out of the fridge.  Line a baking pan with parchment paper or wax paper.

  7. Scoop out about two tablespoons’ worth of dough and flatten it in the palm of your hand.  Place the filling in the middle of the dough and surround the filling with the dough.  Place the dough onto the baking pan.  Repeat until you use up the dough.  (If you’re using an Oreo or a similarly shaped sweet as filling, you might find it easier to sandwich it between two flattened scoops of dough, then rolling it in your hands until the filling is completely surrounded with cookie dough).

  8. Put the pan in the oven and bake for 11 minutes (or until golden brown).

  9. Take the pan out of the oven and let them cool for about 15 minutes before serving.

  10. Enjoy!

(Un-modified recipe: https://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx)

These cookies are great on their own, with a glass of milk or even with some ice cream!  They’re also a great way to impress your friends and family at a party or gathering.  Happy baking!

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