My Dark Chocolate Stuffed Chocolate Chip Cookies are the perfect cookie when you really need a good chocolate chip cookie! Everyone will love these!
I have probably told you guys about a million times my guys love, love, love chocolate chip cookies? Well that’s still true!
When I first stuffed these cookies with a sea salt caramel dark chocolate I wasn’t sure how they would turn out. I will spare you the hundreds of thoughts that ran my mind as a food blogger.
But I’m happy to report these cookies are REALLY good! Let me put it to you this way. The day I made these Dark Chocolate Stuffed Chocolate Chip Cookies I had to rush off to a meeting and was gone for a few hours. When I returned home almost all the cookies were gone!
Sure on my way out I told the boys they could have a few for snack and to put the rest away for later. So how could so many cookies be gone?
Each of my guys had a different story about what happened and nobody was talking! So either something really weird happened (yes that has been known to happen around here) or my guys were able to put away about 18-20 cookies in a matter of a few hours. You decide!
Hope you enjoy this Dark Chocolate Stuffed Chocolate Chip Cookie creation!
I absolutely love the way the caramel pokes through just a bit to make you want to dive in face first!
Yes these chocolate squares are Sea Salt Caramel & Dark Chocolate flavored, but I guarantee you the dark chocolate flavor is going to be the predominant flavor here.
A little caramel peeking through is just fine. This is not a mistake, this is exactly what makes homemade cookies so wonderful!
Dark Chocolate Stuffed Chocolate Chip Cookies
1/2 cup (1 stick) butter, preferably unsalted
1/2 cup brown sugar, packed
1/2 cup white sugar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
2 tablespoons vanilla instant pudding mix
1 teaspoon baking soda
1/2 teaspoon salt (if using unsalted butter)
1 cup miniature chocolate chips
1 (8.5 ounce) package Dove Sea Salt Caramel Dark Chocolates
Sea salt, for the top of the cookies
1. Preheat oven to 350F degrees. Line two cookie sheets with baking mats or parchment paper. Set aside.
2. Mix together the butter, brown sugar and sugar until light and fluffy using a stand mixer, or hand held mixer. Add in the egg and vanilla. Continue mixing until mixed together well. Slowly add the flour, pudding mix, baking soda and salt. Mix until well combined. Stir in mini chocolate chips, mix by hand. Stir until mini chocolate chips are evenly distributed through dough.
3. Scoop dough into even sized balls using a cookie scoop or regular spoon. Place a dark chocolate candy in the middle of each ball and roll dough between your palms to cover the candy. Try to make sure chocolate isn’t showing anywhere. Place cookie balls in the refrigerator for 30 minutes.
2. Take out enough cookie dough balls for one cookie sheet. Place dough balls on prepared sheets, about 2 inches apart. Top each cookie with a tiny pinch of sea salt, if desired. Bake for 13-15 minutes for chilled dough, 10-13 minutes for room temp dough.
Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat process until all the cookie dough balls are baked. Store at room temperature.
Makes 20-24 cookies.
Refrigerating the cookie dough is NOT absolutely required. However, the cookies bake up much nicer when the dough is refrigerated for a bit before baking! The cookies also spread less when the dough is refrigerated.
A light sprinkle of sea salt is the perfect addition to these cookies. This is a definitely a case of less is more! Just a tiny bit of sea slat on top really does give the cookies a wonderful touch!