NYC Stuffed Cookies
Discover the best NYC stuffed cookies recipe for the ultimate chewy, chocolate-filled treat! Perfect for satisfying your sweet cravings anytime.
Ingredients
For the Cookie Dough:
- 2 ½ cups 315g all-purpose flour – Provides structure and chewiness.
- 1 teaspoon baking powder – Helps the cookies rise slightly while keeping them thick.
- ½ teaspoon baking soda – Ensures a soft tender texture.
- ½ teaspoon salt – Enhances flavor and balances sweetness.
- 1 cup 226g unsalted butter, cold and cubed – Cold butter creates a sturdy dough for thick cookies.
- 1 cup 200g brown sugar – Adds moisture and deep caramel-like richness.
- ½ cup 100g granulated sugar – Balances the sweetness and texture.
- 2 large eggs – Binds the ingredients and adds structure.
- 2 teaspoons vanilla extract – Enhances the overall flavor.
- 2 cups 340g chocolate chips or chunks – Use a mix of semi-sweet, dark, or milk chocolate for the best flavor.
For the Filling:
- ½ cup Nutella peanut butter, or caramel sauce – Chill before stuffing for easier handling.
- Optional: ½ teaspoon sea salt flakes – A sprinkle on top enhances the sweetness and adds contrast.
Why These Ingredients Work:
- Cold butter & brown sugar create a rich chewy texture.
- A blend of chocolate chips and chunks gives pockets of melted chocolate in every bite.
- A chilled filling prevents it from seeping into the dough too quickly keeping the center molten.
Instructions
1. Prep the Filling
- Take your filling of choice (Nutella, peanut butter, caramel, or cookie butter) and scoop about ½ teaspoon onto a parchment-lined plate.
- Freeze the filling for 20–30 minutes. Chilling it beforehand ensures it won’t melt too much while baking and stays tucked inside the cookie.
2. Make the Cookie Dough
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- In a large bowl, beat the cold, cubed butter, brown sugar, and granulated sugar together until creamy and light. This should take about 2 minutes.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, or your cookies might turn out tough.
- Stir in the chocolate chips or chunks for that delicious chocolatey goodness in every bite.
3. Assemble the Stuffed Cookies
- Scoop out 2 tablespoons of cookie dough and flatten it slightly in your hand.
- Place a frozen scoop of filling in the center. Top it with another 2 tablespoons of dough to cover the filling.
- Gently press the edges together, sealing them completely. Then, roll the dough into a ball. Repeat with the rest of the dough and filling.
4. Chill the Dough (This Step is Crucial!)
- Place the stuffed cookie dough balls on a parchment-lined tray, leaving a bit of space between each one.
- Chill the dough for at least 30 minutes, or up to 24 hours for even better flavor and texture. This step helps your cookies keep their shape while baking and prevents them from spreading too much.
5. Bake the Cookies
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper and arrange the chilled cookie dough balls on it, spacing them about 3 inches apart.
- Bake the cookies for 11–14 minutes. The edges should be golden, and the centers should look soft but set.
- Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack.
6. Add the Finishing Touch
- If you’re feeling fancy, sprinkle some flaky sea salt on top of the warm cookies for that perfect sweet-salty contrast.
- Serve them warm for a molten center or let them cool for a more chewy, soft texture—either way, they’re irresistible!
Notes
Nutrition Information
- Calories: 300
- Fat: 15g
- Cholesterol: 35mg
- Sodium: 150mg
- Carbohydrates: 40g
- Sugar: 22g
- Protein: 3g
- Vitamin D: 1.5mcg
- Calcium: 30mg
- Potassium: 150mg