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
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 lately and I should probably 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 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.
How to make giant chocolate stuffed chocolate chip cookies
Make the chocolate chip cookie dough. This recipe is a bit different because it calls for melted butter and an extra egg yolk. Melting the butter gives the cookie this amazing chewiness and rich, buttery flavor. The egg yolk gives the cookies this rich and almost creamy-like consistency.
Use a 1/3 cup measurer and scoop the dough to fill the 1/3 cup. Do this 10 times to divide the dough evenly. You will end up with 10 large dough balls to work with.
Take a dough ball and flatten it slightly on the palm of your hand. Place the Hershey chocolate in the middle and then bring up the sides to form a ball. Place 4 balls of stuffed cookie dough on the cookie sheet.
These cookies will spread while cooking but not to worry because this does not make them crispy at all!
To prevent massive spreading, please be sure the butter is cooled after you melt it. A trick for this is to only melt the butter halfway so there is some liquid melted butter and still some softened chunks of butter. Once you stir it with a fork, it all melts together and it’s not quite as hot because you did not melt it all the way in the microwave.
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 or warm up any leftovers in the microwave for a few seconds.
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.
Try these other chocolate chip cookie recipes
- {no egg} Cream Cheese Chocolate Chip Cookies
- Chocolate Chip Treasure Cookies
- Chocolate Chip Cookie Blondie Bars
Giant Chocolate Stuffed Chocolate Chip Cookies
Ingredients
- 12 tablespoons butter, melted & cooled (see notes below)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups miniature chocolate chips
- 2 packages (fun size) Hershey's 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. Fold chocolate chips into the dough and mix until combined.
- 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 and place on top of each other) 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. Place 4 cookies per cookie sheet.
- Bake 13-15 minutes or until browned around the edges while the middle still looks slightly undercooked. Let cool on baking sheet for 15 minutes to give them time to finish cooking and come together.
- Eat a cookie warm for a gooey chocolate center. Once the cookies cool completely the chocolate does harden up in the middle. Eat as is or warm up the cookie in the microwave for a few seconds.
Notes
Save this recipe for later and PIN IT to PINTEREST
Comments