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I wanted to make a batch of chocolate chip cookies. While shopping for ingredients my youngest snuck a bag of chocolate cream-filled cookies into the cart. I asked why in the world would we buy cookies when we’re getting ready to bake. Oh silly me. I learned that we needed these cookies to stuff into the chocolate chip cookies.

I’ve stuffed cupcakes with cookies before, but never a cookie with a cookie. It’s like wrapping pork with bacon. I guess it works. It’s not a new phenomenon or trend.

One of my favorite recipes is the one found on the back of Ghirardelli chocolate chips, and use a 50/50 mix of bittersweet and semisweet chips. I made two batches (half to give away and half to keep).

The batter as instructed didn’t work well. It was too creamy to be pliable and able to mold around the chocolate cookie. The first baking sheet of cookies looked more like fried eggs and they started to crisp around the edges. They tasted great, but I wanted a taller cookie. I lowered the temperature from 375˚ to 350˚, added more flour and, ta-da, that did the trick. I only baked the cookies for 10-11 min. I like to remove them from the oven while the tops still look soft and “uncooked” – I find they continue to cook a little more out of the oven.

Your yield may not use all of the chocolate cream-filled cookies; it’ll depend on how much batter you need to cover a cookie.

I think it would have worked better – less messy – if I’d refrigerated the dough first, to make it even more moldable and less sticky. Although I, or my youngest, didn’t mind having leftover batter on our fingers when we were done…obviously we needed to make sure the batter wasn’t poisonous.

Now I’m thinking of peanut butter cookies stuffed into double chocolate chip cookies…

Stuffed Chocolate Chip Cookies

stuffed chocolate chip cookieadapted from Ghirardelli’s recipe

What you need:

    • 3 1/2 c flour
    • 1 tsp baking soda
    • 1/2 tsp salt
      • 1 c butter, softened
      • 3/4 c sugar
      • 3/4 c brown sugar
      • 2 lg eggs
      • 2 tsp pure vanilla
      • 1 12-oz pkg chocolate chips (I used a mixture of semi and bittersweet)
  • 24 chocolate cream-filled cookies

 What you do:

  • Heat oven to 350˚.
  • Prepare baking sheet with parchment paper.
  • In lg bowl mix flour, baking soda and salt.
  • Set aside.
  • In mixer bowl cream butter and sugars until creamy.
  • Add eggs and vanilla.
  • Mix on low speed until incorporated.
  • Slowly add flour mixture to butter mixture.
  • Add chocolate chips.
  • First fill sandwich cookie edges with batter, then cover top and bottom of cookie with batter.
  • Place on baking sheet.
  • Bake for 10 min.
  • Cool for about 5 min. before transferring to rack to cool completely.