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Giant chocolate chip cookies stuffed with Hershey chocolate in the middle!

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! 
Course Dessert
Keyword chocolate, chocolate chip cookies, cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 giant cookies
Author Jessica - Together as Family


  • 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)


  • 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. 


TIP FOR MELTING/COOLING BUTTER: place the 12 tablespoons of butter into a microwave-safe bowl. Microwave for about 20 seconds, or until the butter is half melted and half in soft butter form. Stir the butter with a fork until everything is melted and smooth. Not melting the butter all the way in the microwave keeps it from getting boiling hot. If you melt the butter this way then you should only have to leave it out at room temperature for about 10-15 minutes for it to come to room temperature to use in the recipe. 
Miniature chocolate chips are the best thing to use in these cookies. They are very common and you will find them by the other chocolate chips.
You can find the fun-size Hershey chocolate bars in the candy aisle of the store. These are different from the checkout stand size of bars. The fun size bars have smaller squares within each bar, which is ideal for the cookies.