stuffed cookies

Delish.com combined to amazing desserts for the ultimate cookie. 

Cheesecake Stuffed Cookies

c. (2 1/2 sticks) butter, softened

brown sugar

c. sugar

pure vanilla extract

eggs

c. all-purpose flour

baking soda

kosher salt

c. semisweet chocolate chips

cream cheese, softened

The cookies were great w/o the cream cheese.....best chocolate chip cookie recipe ever minus the cream cheese ❤❤

These are fantastic!

By the way, don’t be scared by reviews that complain about the soft dough. It’s not a problem. The dough needs to be soft to be pliable around the cheesecake filling. The cookies still bake just fine.

I wish u added more diarrhea so it can be moist and yummy, like me!!!

This cookie recipe is by far the worst I've ever had. The dough is super wet and impossible to make a pocket for the cream cheese. Do yourself a favor and make a different chocolate chip cookie recipe then add the cream cheese filling

Don't turn on your oven until you are ready to start forming the cookies.  They lack in telling you about an hr of chill time is required. Save on the non needed heat haha

https://streaming.hearstdigitalstudios.com/e00ff930-38d8-4343-8ed6-8f6cce85d30b/video_rover_16x9_1080p_hd_1546643054_43363.mp4

Cheesecake Stuffed Cookies >>> All Others

Stuffed cookies never looked more angelic than these Strawberry Cream Cheese Cookies from Delish.com.

Strawberry Shortcake Cookies

Cooking spray

strawberries

lemon juice

sugar

baking powder

c. butter, softened

tbsp. cream cheese, softened

lemon

6 stars for yummy 😋 but the making into bars or just cookies with out filling as the dough is very sticky & hard to work with

These were so delicious.  I refrigerated the dough and filling for few hours before working on them.  It was not as messy as I expected.

The cookies are SOO delicious! But I do agree with everyone saying that they are very messy to make! If I try again, I’d probably cool the dough and filling. My turned out more like little biscuits rather than a cookie, but still delicious. I cooked them for 18 min at 350, but had to keep them in for like 15 extra minutes. Not sure if it’s just my oven or what.

The dough was a bit too dry so I had to add water and milk. I made a whipped cream frosting with the strawberry juice you were supposed to drain. I ended up making sandwich cookies from these and it was pretty good! I thought it was a fairly easy recipe and a great way to use up strawberries before they sour!

I agree with others that said the dough was difficult to work with- it was a bit sticky. BUT- as frustrating as these were (to me) to make, they were downright amazing! The lemon zest in the filling really works with the fresh strawberries. So incredibly good!

I wont be making these again. Dont get me wrong. They are super deelish but like others were saying...dough to sticky to work with. Just alot of work but they were yummy!!! Everyone loved them. Giving 5 stars for the yummy effect!! But a big fat ZER0 for convenience and ease cause they sure are not!

Tried this today and it’s oh soo yummy. The recipe is ready to follow, even for a first time baker like me!

Wanted to let everyone know. It isn’t difficult... follow the simple directions. Use a cookie mat, I mixed the butter & flour mix by hand & voila done. The picture isn’t deceiving. ( maybe your new at baking..if so give it time you’ll be a pro in no time) I didn’t shape them as again using a cookie scoop & the mats & that’s it as they shape themselves. Happy baking!!

These were so delicious. A bit more difficult than I thought. Would recommend chilling the filling and trying to keep the batter cool too as it got a bit goopy in my warm kitchen!

Im really surprised theres no step to chill the filling and dough?? I recommend this for anyone making these.

Failed attempt. Will look for another recipe.

I would not make these again. Too sticky and the dough was incredibly hard to work with

Wait until you see the inside of these Caramel Apple Stuffed Cookies from Delish.com. 

Caramel Stuffed Cookies

c. apple cider

c. flour

cinnamon

salt

vanilla

Cinnamon sugar, for rolling

caramel candies, unwrapped

These cookies were very good and easy to make.  I had to chill my dough before I could handle the dough to roll into balls and they bakes in 11 minutes. Would love to know the nutritional information?

https://streaming.hearstdigitalstudios.com/da7aaaf8-7790-4c1f-8c0f-12302b69d544/video_rover_16x9_1080p_hd_1537450888_25009.mp4

Caramel Stuffed Cookies Will Give You All The Fall Feels

These flavor packed chocolate chip cookies are filled with creamy Nutella!

Nutella Stuffed Chocolate Chip Cookies

butter

Nutella

egg egg

vanilla extract

all purpose flour

chocolate chips

In a medium saucepan melt the butter over medium-low heat. Once melted, bring the butter to a boil. Swirling the pan or stirring with a wooden spoon continue to cook the butter until the milk solids begin to brown and the butter becomes an amber color. Remove from the heat and allow to cool while you do the next steps.

Line a large baking sheet with parchment or wax paper. In 2 teaspoon portions, drop scoops of Nutella onto the prepared baking sheet. You will need 24 scoops. Place the baking sheet in the freezer for at least 20 minutes, while you make the cookie dough.

In a large bowl stir together the cooled butter, brown sugar, and granulated sugar with a rubber spatula or wooden spoon until combined. Add in the egg, the yolk, vanilla, baking powder, baking soda, and salt and mix until smooth.

Stir in the flour and then the chocolate chips.

While the dough is chilling preheat the oven to 375°F. Line a baking sheet with parchment paper.

Using a 3- tablespoon sized cookie scoop, scoop out chilled cookie dough. Press a well into the dough and place a frozen scoop of Nutella into the cookie dough and form the dough around the Nutella, encasing it in the dough making a ball.

Place the cookie dough balls onto the prepared baking sheet 3- inches apart. Return the unused Nutella to the freezer while the batches are baking to keep it frozen.

Bake for 8 minutes until the edges are golden.

Remove from the oven and allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.

This genius hack is similar to the one we use in our Nutella-Stuffed Cookies﻿.  Mix peanut butter with powdered sugar, roll mixture into balls, then freeze them. (This prevents a peanut butter explosion while baking.)﻿﻿

Peanut Butter-Stuffed Cookies

peanut butter

c. (1 stick) butter, softened

granulated sugar,

I just did the recipe, 1.5 the filling and doubled the cookie dough. Added a Hershey’s kiss to each cookie, and rolled it into a nice round ball. Forgot to roll the ball in sugar, but no biggie they tasted wonderful. Also cooked at 375 for 11 minutes. Thanks for this cookie recipe.

I loved this recipe I will defiantly make it again.  They would be very good as Peanut butter cups cups. Love it

Not happy with this recipe. Not sure why but my pb stuff disappeared or dried

My husband made this recipe from the Delish "Insane Sweets" recipe book. The ingredients are exactly the same, but the editors totally forgot to include the step where you roll the cookies in granulated sugar, despite the fact that the ingredients say "more [sugar] for rolling" and the cookies in the picture are clearly covered in granulated sugar. We had to check this online recipe and video to figure out what to do when. The cookies are delicious and we'll make them again, but it's just sad that the sloppy editing we find so often here has also found its way into the cookbook, for which people are paying good money.

I agree with other reviewers that the instructions on this recipe were lacking - and I'm an experienced baker.  First, the filling needs to freeze for at least 2 hours.  Freezing them just while you're making the dough is not nearly enough time in the freezer.  Second, the dough itself needs to be refrigerated for at least 2 hours.   The recipe doesn't even say to chill it.  I refrigerated it for about 30 minutes and that was not enough.  The dough and the filling were so soft, it was very hard to manage.  A heaping tablespoon of dough is not nearly enough to cover the filling.  I rolled out more than a tablespoon for each side and then pinched them together.  Even with doing this, I got 15 large cookies.  The finished product was okay.  Certainly not my favorite peanut butter cookie recipe and I don't think they're worth the work.

Wow! These are huge! They are good, but rich. I cut the recipe in half and made 6. Next time I plan on halving the recipe and making 12.

I needed more directions or better directions. My filling was a frosting and I didn’t like it very much,other than that they were delicious and medium on the hardness to make.

I have my own recipe
Ingredients:
-1.5 cups Raw Unsalted Peanuts
 -Sea Salt
-coconut oil
I just blend them all together and freeze for a year

The cookies are very good. I’m going to try and make them a little smaller next time. I also think it would work well with mini peanut butter cups.

There was way to much peanut butter lol so I took away the filling hopefully it still tastes good

Even people who don’t like peanut butter likewhen I make these

Wonderful cookies. I won't make peanut butter cookies any other way anymore.

These are amazing! Everyone I give them to goes nuts over them and wants to know how to make them.

These are AMAZING! Everyone I give them to asks me how to make them. Thanks for showing me how to stuff cookies.

I am doing a school project where do I find how many people made it

https://streaming.hearstdigitalstudios.com/manual_upload/58c86352d559306540900935/mp4/PB_Cookie_Bombs_FRONT_1489527742_4000_hd_v3.mp4

This genius hack is similar to the one we use in our Nutella-Stuffed Cookies﻿.  Mix peanut butter with powdered sugar, roll mixture into balls, then freeze them. (This prevents a pb explosion while baking.)﻿﻿

These Peanut Butter Stuffed Cookies Have the Easiest Hack

These caramel filled oatmeal chocolate chip cookies are a spin on a classic Carmelita Cookie Bar!

Carmelita Cookies

butter, room temperature

quick oats

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes.

Add in the eggs, vanilla, baking soda, and salt and mix for 1 minute until incorporated and smooth.

Turn mixer to low and add in flour, mixing until just combined. And then adding the oats, turning up the mixer to medium if necessary until evenly incorporated.

With the mixer on low, add in the chocolate chips until combined.

Cover the dough with plastic wrap and chill dough in the refrigerator for at least an hour. During this time freeze your caramel filled candies.

When dough is ready, preheat your oven to 350°F and line baking sheets with parchment paper.

Using a medium (2- tablespoon) cookie scoop portion out the dough. Press a caramel candy into the dough, wrapping the dough around the candy and sealing it, forming a ball. Place your dough balls about 2- inches apart on lined baking sheet.

Bake for 10-12 minutes until edges are golden and tops have just set.

Let cookies cool on baking sheet for 4-5 minutes before transferring them to a wire rack to finish cooling.

These coffee cake cookies are stuffed with a cinnamon brown sugar filling, topped with buttery brown sugar streusel, and drizzled with vanilla glaze. They&#039;re ultra chewy, with a slightly crispy crumb, and are the perfect bakery-style cookie to have with coffee, tea, or a glass of milk.

Cinnamon Coffee Cake Cookies

unsalted butter (melted)

cornstarch

all-purpose flour

oats

unsalted butter (room temperature)

egg yolks (room temperature)

vanilla paste

water

In a bowl, mash together the melted butter, brown sugar, cinnamon, cornstarch and salt until completely combined. Measure out the mixture into ½ tablespoon pieces, roll into a ball, then add to a parchment-lined plate, and set aside.

Cinnamon Filling

In another bowl, mix together the brown sugar, flour, rolled oats, cinnamon, salt, and melted butter with a fork until completely combined and crumbles form. Set aside.

Streusel Topping

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer). Cream together the butter and sugars on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides.

Add the egg yolks and vanilla and beat on medium speed for another two minutes. Scrape down the sides again.

Whisk together the flour, baking powder, baking soda, and salt and add to the creamed ingredients. Mix on low until just combined. Use a rubber spatula to scrape down the sides and mix in any leftover dry ingredients by hand.

Cookie Dough

Preheat the oven to 350℉ and line two large cookie sheets with parchment paper.

Using a 3 tablespoon cookie scoop, scoop the cookies and place six onto each cookie sheet. Flatten out each piece of cookie dough with your hands, then add a dollop of the cinnamon sugar filling. Tip: squish the cinnamon ball in between your fingers a few times to re-soften, then add to the cookie dough.

Fold the dough around the filling and roll in between your hands to smooth. Repeat with all cookies.

Press each cookie down gently with the palm of your hand until 1cm thick.

Fluff the streusel topping with a fork, then press a heaping scoop of streusel onto the top of the cookie dough. Repeat with all cookies. Almost all streusel should be used.

Bake one pan at a time for 8-10 minutes until the edges are set.

Scoot the cookies immediately after they come out of the oven to sure up the sides, then cool completely on the pan.

Whisk together the glaze, then drizzle over the fully cooled cookies.

Assembly

These brown butter Biscoff stuffed cookies are thick, chewy, and loaded with cookie butter flavor, with crisp edges and a warm, gooey Biscoff center.

Brown Butter Biscoff Stuffed Cookies

Biscoff cookie butter spread (180 g)

salted butter (170 g)

tbsp Biscoff cookie butter spread (30 g)

light brown sugar, packed (150 g)

white sugar (67 g)

egg (room temperature)

egg yolk (room temperature)

whole milk

vanilla bean paste

all-purpose flour (240 g)

tsp baking soda

Biscoff cookies (roughly chopped (about 45–50 g),

Biscoff butter

Biscoff cookie pieces

Flaky salt

Freeze

Line a small baking sheet or plate with parchment paper. Divide the Biscoff spread into 9 portions, approximately 1 heaping tablespoon or 20 grams each. Freeze for at least 30 minutes, or until completely firm.

Cook

Add the butter to a light-colored saucepan over medium heat. Cook, stirring frequently, until the butter foams and the milk solids at the bottom become golden brown. Once it smells nutty and toasted and is browned, immediately pour it into a large heatproof mixing bowl. Let it cool for 10–15 minutes. It should remain liquid but should not feel hot.

Add the 2 tbsp of Biscoff spread, brown sugar, and granulated sugar to the browned butter. Whisk until thoroughly combined.

Whisk

Add in the egg, egg yolk, whole milk, and vanilla. Whisk until the mixture looks smooth, thickened, and glossy.

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Fold

Add the dry ingredients to the wet ingredients. Fold everything together just until a soft dough forms. Fold in the chopped Biscoff cookies.

Divide

Divide the dough into about 9 equal portions, roughly 1/3 cup each.

Flatten

Flatten one portion of dough into a disc. Place one frozen portion of Biscoff filling in the center. Bring the dough around the filling and pinch it closed, making sure the filling is completely sealed.

Shape

Shape each cookie into a thick disc approximately 1 inch tall. Do not shape the dough into tall mounds, as this can prevent the cookies from spreading. Press additional Biscoff pieces onto the tops.

Preheat

Place the assembled cookies in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350°F (177°C). Line a light-colored baking sheet with parchment paper.

Bake

Arrange 4 to 6 cookies on the prepared pan, leaving several inches between each one. Bake for 13–15 minutes. The edges should be golden and set, while the centers should look soft and slightly underbaked.

Cool

If needed, use a large round cookie cutter to gently shape the cookies immediately after baking. Allow them to cool on the baking sheet for at least 15 minutes before moving them.

Finish

Finish with warmed Biscoff spread, additional cookie pieces, and a small pinch of flaky salt.

Make the Cookie Dough

https://content.jwplatform.com/videos/n8bZyLCw.mp4

Learn how to make brown butter Biscoff stuffed cookies with crisp, caramelized edges, soft and chewy centers, and a gooey cookie butter filling. This step-by-step video tutorial shows you how to brown the butter, freeze and stuff the Biscoff centers, shape the cookies, and bake them for the perfect bakery-style texture.

Top 8 stuffed cookies recipes from across the web

The most viewed stuffed cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 8 stuffed cookies recipes from across the web

The most viewed stuffed cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesecake Stuffed Cookies

Strawberry Shortcake Cookies

Caramel Stuffed Cookies

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Peanut Butter-Stuffed Cookies

Carmelita Cookies

Cinnamon Coffee Cake Cookies

Brown Butter Biscoff Stuffed Cookie...

The most viewed stuffed cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine