These Chocolate Filled Cookies are soft and chewy chocolate chip cookies stuffed with fudge filling. They are made without a mixer, have a super easy and gooey ganache center, and are a unique twist on a classic chocolate chip cookie.
Chocolate chip cookies are the greatest. I have so many fun variations on the blog- these Oatmeal Chocolate Chunk Cookies are always a go-to. If you like chocolate candies, these M&M Cookies are right up your alley!
Tell Me About These
- soft cookies with slightly crisp edges
- one-bowl cookie recipe with no mixer required
- 2-ingredient fool-proof ganache filling
- unique to serve and easy to store
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite!
- Light Brown Sugar + Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure.
- Egg Yolk: An extra egg yolk creates chewiness in the cookies.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Corn Starch: Corn starch is the secret ingredient for soft cookies.
- Baking Soda: Baking soda gives these cookies their rise.
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies. You’ll also need chocolate chips for the ganache filling.
- Heavy Whipping Cream: You’ll heat your heavy whipping cream before pouring it over chocolate chips to create ganache.
STEP 1: Place chocolate chips in a medium-sized bowl.
STEP 2: In a medium saucepan, heat heavy whipping cream over medium heat until the cream starts to bubble. Quickly, take it off the heat and pour it over the bowl of chocolate chips. Use a spoon to push all of the chocolate chips below the hot cream.
STEP 3: Allow the cream and chocolate chips to sit for 2 minutes. Then, use a spoon to mix the two together, starting by mixing in the center, until smooth.
STEP 4: Place the ganache in the fridge for about 30 minutes-1 hour or until it is firm enough to roll into balls.
STEP 5: Roll the ganache into 1/2 tablespoon-sized balls. Place the balls on a parchment-lined baking sheet or plate to ensure they do not stick.
STEP 6: Place the ganache balls in the freezer until baking. The ganache balls can be prepared ahead of time and stored in the fridge or freezer in an airtight container.
STEP 1: Preheat your oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together.
STEP 3: Add all purpose flour, corn starch, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, pour the chocolate chips into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed.
STEP 5: Roll the dough into 1-tablespoon sized balls. Use your thumb to make a well in the center of half of the balls. Place a ganache ball in the well.
STEP 6: Flatten the other half of the dough balls in your palm. Then, place the flattened dough on top of the ganache ball before using your fingers to close the gap to cover the ganache ball fully.
STEP 7: Roll each dough ball in additional chocolate chips for a bakery-style look. Bake the cookies for 10-13 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
STEP 8: Allow the cookies to cool before storing. Store at room temperature in an airtight container or individually wrapped at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 3 months.
Frequently Asked Questions
No, you do not need to chill the cookie dough. You will need to chill the ganache balls before rolling and placing them in the cookies, but the cookie dough and assembled cookies do not need to be in the fridge or freezer before baking.
Egg yolks add extra chewiness to the cookies. Do not leave it out and do not simply use a whole egg instead, as the texture and structure of the cookies will be drastically altered.
The cookies can stay out at room temperature for up to 2 days due to the ganache filling. They can be stored in the fridge for up to 4 days or freezer for up to 3 months. Bring them to room temperature or reheat before serving.
Yes, you can use any flavor, size, or style of chocolate chips you’d like in this recipe. I use a mix of dark and semi sweet chocolate in addition to mini, regular, and jumbo chocolate chips.
Storing and Serving
These cookies should be stored in an airtight container, tightly covered, or individually wrapped. Due to the ganache filling on the inside, you can keep them-
- at room temperature for up to 2 days
- in the fridge for up to 4 days
- in the freezer for up to 3 months
If you are baking these ahead, you can reheat them for the ooey gooey texture. To do so-
- heat in the oven at 350 for 3-5 minutes
- microwave until desired heat is reached
Chilling Ganache: Make sure to chill the ganache before rolling it into balls. Then, pop the balls in the freezer for just a few minutes before adding them to the cookies.
Measuring Flour: Use a kitchen scale to measure your flour or use a spoon to transfer the flour to your measuring cups before taking a knife to sweep across the top to level the peak. This ensures you do not have dry, tough cookies.
Mini Chocolate Chips: Using mini chocolate chips will make the dough easier to work with… and will better spread the chocolate throughout the cookies.
Reheating: For melty cookies even after these cookies are freshly baked, you can reheat them in the oven at 350 for 3-5 minutes or pop them in the microwave until desired heat is reached.
Chocolate Filled Cookies are soft and chewy chocolate chip cookies stuffed with fudge filling. They are made without a mixer, have a super easy and gooey ganache center, and are a unique twist on a classic chocolate chip cookie.
For the Ganache Filling
- 1/2 cup (120g) heavy whipping cream
- 1 cup (180g) chocolate chips
For the Chocolate Chip Cookies
- 3/4 cup (165g) unsalted butter, melted
- 3/4 cup (180g) light brown sugar, packed
- 1/3 cup (70g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups (315g) all purpose flour
- 1 tablespoon corn starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (255g) semi sweet chocolate chips
For the Ganache Filling
- Pour your chocolate chips into a medium-sized bowl.
- In a medium saucepan, heat your heavy whipping cream over medium heat until it begins to bubble.
- Pour the heavy cream on top of the chocolate chips and use a spoon to push the chocolate chips below the cream to ensure the chocolate chips are fully heated and will melt completely.
- Let the mixture sit for two minutes before using a spoon to mix the heavy cream and chocolate chips together. Start in the center of the bowl before moving outwards.
- Place the ganache in the fridge for 30 minutes-1 hour or until the mixture is firm enough to roll into balls.
- Roll the ganache into 1/2 tablespoon-sized balls. Place the balls on a parchment-lined cookie sheet or plate.
- Place the balls in the freezer while preparing the dough. These ganache balls can be prepared ahead of time and stored in an airtight container or tightly covered in the fridge for up to 4 days or in the freezer for up to 3 months.
For the Cookies
- Preheat your oven to 325 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir melted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together.
- Pour all purpose flour, corn starch, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until smooth. Use a rubber spatula to mix in the chocolate chips.
- Roll the dough into 1-tablespoon sized balls. Make a well in the center of half of the dough balls.
- Place a chilled ganache ball in the well of the dough balls.
- Use your palm to flatten the remaining dough balls before placing one on top of each ganache ball. Use your finger to close the gap and fully cover the ganache ball with dough.
- Roll the top of each dough ball in additional chocolate chips for a bakery-style look.
- Bake the cookies for 10-13 minutes or until the edges look golden brown, the tops look light golden, and the centers look slightly soft.
- Allow the cookies to cool before storing.
Room Temperature Egg and Egg Yolk: Ensure that your egg and egg yolk are at room temperature, as this will allow the dough to come together more evenly for soft cookies.
Measuring Flour: Make sure to measure your flour with a kitchen scale or by using a spoon to carry the flour from your container to your measuring cup before taking a knife to level off the top.
Mix of Chocolate Chips: You can use any chocolate chips you’d like, but I recommend using a mix of different sizes and flavors.
Keywords: Chocolate Filled Cookies, Chocolate Fudge Cookies, Stuffed Cookies, Ganache Cookies