Giant Chocolate Stuffed Chocolate Chip Cookies

Giant chocolate chip cookies that are stuffed with Hershey chocolate! The best chocolate chip cookie dough loaded with mini chocolate chips and then stuffed with more chocolate. These are actually very simple to make. Giant chocolate stuffed chocolate chip cookies are an over the top dessert that everyone will go crazy for!

Please forgive me for these. They were born from a spur of the moment idea I had while grocery shopping and I didn’t actually think they would work out. That’s usually when I get most my cooking inspiration is while I am alone grocery shopping. No kids. No screaming. No crying. No whining. No littles begging me for snacks 100x a day. No huge piles of laundry staring at me on my couch. No dirty bathrooms screaming at me to be cleaned…. Just me and a store full of food 🙂 #myhappyplace

Y’all know how much we LOVE monster cookies. We have a cheeseball version, no flour bars, gooey magic bars, and the classic monster cookie. One of the things I have been wanting to make is a Reese’s stuffed monster cookie. Crazy right?! Anyways, I was about to buy the miniature Reese’s when I realized that I have been posting lots of monster cookie stuff on the blog and I probably should post something else. Then I saw the fun-size Hershey chocolate bars! And it hit me; stuff them inside a chocolate chip cookie. Ugh. I am hating myself for having this idea because these giant chocolate stuffed chocolate chip cookies are out of this world delicious, and slightly over the top.

Look at that. A cookie bigger than your hand. Granted my hands are small so maybe to other people this cookie won’t be bigger than your hand. But still, a gigantic cookie!

I used my favorite chocolate chip cookie recipe (it’s not on the blog yet…..soon!) and then divided the dough into 10 large balls, about 1/3 cup each, and stuffed a fun-size Hershey chocolate bar in the middle. Heaven my friends. Absolute heaven.

These are easier than they look. Promise. Flatten the dough in the palm of your hand, place a Hershey bar broken in half in the middle, then bring the dough up around and then roll into a smooth ball and place onto your cookie sheet.

You will only be able to fit 4 dough balls to a cookie sheet. They will spread while baking in the oven. Don’t worry because the cookies do not come out crispy at all. Be sure and let them cool on the cookie sheet for at least 15 minutes. They will bake slightly more and firm up a bit. Move them to a cooking rack to cool completely. The chocolate in the middle will harden up after a couple hours. So if you want the ooey, gooey chocolate in the middle then eat one within an hour or so of baking them.

The trick to baking the best cookies is that you should never pull out cookies that already look done. When you pull these out the edges will be golden brown and the very middle will still seem somewhat pale and undercooked. That’s why you need to leave the cookies on the warm cookie sheet for 15 minutes. They will finish cooking to perfection. Trust me on this one.

Giant Chocolate Stuffed Chocolate Chip Cookies

The best chocolate chip cookies stuffed with a Hershey chocolate bar. These are chocolate heaven.

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Ingredients

• 12 tablespoons ( 1 1/2 sticks) butter, melted and cooled
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla
• 2 cups + 2 tablespoons flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups miniature chocolate chips
• 2 packages Hershey Fun Size chocolate bars (each pack has 8 in it)

Instructions

• Preheat oven to 325 degrees. Prepare a cookie sheet by lining with parchment paper, spraying with cooking spray, or use a silpat liner.
• In a large mixing bowl or the bowl of a stand mixer, combine melted and cooled butter, brown sugar, and sugar. Blend until combined.
• Add egg, egg yolk and vanilla. Blend until fluffy looking and light in color. About 2 minutes.
• Add flour, baking soda, and salt. Blend just until combined.
• Gently fold chocolate chips into the dough.
• Use a 1/3 cup measuring cup and divide dough into 10 large balls.
• Place a dough ball in the palm of your hand and flatten it. Place a fun size Hershey bar (broken in half) in the middle of the flattened dough. Bring the sides up and roll into a ball. Place on cookie sheet. Repeat with the remaining dough balls.
• Bake 15 minutes, or until browned around the edges while the middle still looks slightly undercooked.
• Let cool on baking sheet for 15 minutes and then remove to cooling rack.

Notes

I always find the fun size candy bars in the candy aisle of the grocery store. There are 8 in a pack so you will need two packs. If you can't find the fun size go ahead and buy the checkout stand size of a Hershey's candy bar. Use 2 of those squares per cookie. The pieces are bigger in the larger candy bars so you won't need as much.

Make sure that your melted butter has cooled down to room temperature. I like to melt mine about 30 minutes before I make these. The butter can't be hot when added to the dough.

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