Chocolate Chip Crunch Cookies Recipe Recipe For Stuffed

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THE PERFECT STUFFED CHOCOLATE CHIP COOKIE RECIPE



The Perfect Stuffed Chocolate Chip Cookie Recipe image

Thick chocolate chip cookie dough that is the perfect base for making decadent stuffed chocolate chip cookies!

Provided by Karlynn Johnston

Categories     Dessert

Time 20m

Number Of Ingredients 9

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 cup butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
2 eggs
2 cups semi-sweet chocolate chips
12 Your choice of treat: mini chocolate bars, peanut butter

Steps:

  • Kick the tires and light the fires to 350 degrees.
  • Cream together your butter and sugar until it's light and fluffy.
  • Add in the eggs and vanilla, mixing thoroughly.
  • Beat in the flour, baking soda and salt.
  • When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
  • Making sure there is the same amount of dough on either side of your chosen treat, pinch the top and bottom dough together like a dumpling, then smooth and mold into a pretty dome shaped cookie.
  • Place on the parchment paper lined cookie sheet and bake at 350 degrees for 15-17 minutes, depending on how thick your cookies are. They will be golden brown on the bottom and top when done. Enjoy!

Nutrition Facts : Calories 475 kcal, Carbohydrate 63 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 215 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving

STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Stuffed Chocolate Chip Cookies Recipe by Tasty image

If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.

Provided by Claire Nolan

Categories     Desserts

Yield 8 large cookies

Number Of Ingredients 24

1 cup unsalted butter, 2 sticks
½ cup granulated sugar
1 ½ cups dark brown sugar
2 teaspoons vanilla extract
1 tablespoon greek yogurt
1 large egg
1 large egg yolk
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk chocolate chips
½ cup mini chocolate chips
1 tablespoon caramel, per cooking
1 tablespoon cookie butter, per cookie
1 tablespoon chocolate hazelnut spread, per cookie
1 tablespoon peanut butter, per cookie
¼ cup mini marshmallows
¼ cup chocolate caramel candy, chopped
¼ cup chocolate chips
¼ cup chocolate sandwich cookie, crushed
¼ cup white chocolate chip
¾ cup rainbow sprinkles
¼ cup pretzel, crushed
¼ cup potato chip, crushed

Steps:

  • In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
  • To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
  • Add the egg and egg yolk and beat again until fluffy and well-combined.
  • In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
  • Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
  • Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
  • Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
  • Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
  • To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
  • Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
  • Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
  • Cool on a cooling rack for 10 minutes before devouring!
  • Enjoy!

Nutrition Facts : Calories 803 calories, Carbohydrate 96 grams, Fat 43 grams, Fiber 3 grams, Protein 9 grams, Sugar 59 grams

CHOCOLATE CHIP CRUNCH COOKIES



Chocolate Chip Crunch Cookies image

This recipe comes from the book "Chocolate Chip Cookie Murder" by Joanne Fluke. I read the book while on vacation and would like to give the book to my Used Media Swap partner. I'm copying the recipe here so I can try the cookies someday. If you try the recipe before I get a chance, please leave a review to let me know if they are good. ps. the book was fun to read. (one more note: I guessed at the number of servings, not quite sure how many cookies this recipe makes.

Provided by QueenBee49444

Categories     Dessert

Time 22m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10

1 cup butter
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 eggs, beaten (you can beat them with a fork)
2 1/2 cups flour (do not sift)
2 cups crushed corn flakes (just crush them with your hands)
1 cup chocolate chips (you can use up to 2 cups choc. chips if desired)

Steps:

  • Melt butter,
  • add the sugars and stir.
  • Add soda, salt, vanilla, and beaten eggs.
  • Preheat oven to 375 degrees F (rack in middle position).
  • Grease cookie sheet.
  • Mix well.
  • Add flour and stir it inches.
  • Add crushed corn flakes & chocolate chips.
  • Mix it all thoroughly.
  • Form dough into walnut-sized balls with your fingers.
  • Place on a greased cookie sheet (12 to a standard sheet).
  • Press balls down with a floured or greased fork - in a criss-crossed pattern.
  • Bake at 375 degrees for 10 minutes.
  • Cool on cookie sheet for 2 minutes then.
  • remove to a wire rack until completely cool. (This is important-the rack makes them crisp.).

Nutrition Facts : Calories 154.2, Fat 6.9, SaturatedFat 4.2, Cholesterol 23.9, Sodium 197.2, Carbohydrate 22.6, Fiber 0.6, Sugar 14.2, Protein 1.6

CHOCOLATE CHIP CRUNCH COOKIES



Chocolate Chip Crunch Cookies image

Make and share this Chocolate Chip Crunch Cookies recipe from Food.com.

Provided by HSingARMYmom

Categories     Dessert

Time 28m

Yield 6-8 dozen cookies, 12 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 cup brown sugar, lightly packed
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 eggs
2 1/2 cups flour (not necessary to sift)
2 cups corn flakes, crushed (measure after crushing)
1 -2 cup chocolate chips (we like to use the mini's as they mix more evenly)

Steps:

  • Preheat oven to 375 degrees.
  • Cream together butter and both sugars till light and fluffy.
  • Add eggs, mixing well after each addition.
  • Add baking soda, salt and vanilla.
  • Slowly add flour and corn flakes.
  • After everything else is throughly combined, add chocolate chips.
  • Form into 1-2 tablespoons sized balls, 12 cookie balls to a standard cookie sheet.
  • Bake for 8 - 10 minutes or till lightly golden on the edges. Let cool on the cookie sheet till cookie begins to set up some then transfer to cooling racks.

Nutrition Facts : Calories 462.6, Fat 20.6, SaturatedFat 12.5, Cholesterol 71.7, Sodium 591.6, Carbohydrate 67.7, Fiber 1.6, Sugar 42.7, Protein 4.8

EXTRA-CRISPY CHOCOLATE CHIP COOKIES



Extra-Crispy Chocolate Chip Cookies image

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

CHOCOLATE CHIP CRUNCH COOKIES



Chocolate Chip Crunch Cookies image

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Kid-Friendly     Quick & Easy     Gourmet     Small Plates

Yield Makes about 16 cookies

Number Of Ingredients 9

1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup firmly packed light brown sugar
1 large egg yolk plus 2 teaspoons water, or 1 large egg white
1/2 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup toasted rice cereal

Steps:

  • Preheat the oven to 375°F. In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg yolk mixture or the egg white. Add the flour, the baking powder, the salt, and the vanilla, stirring until the dough is blended well, and stir in the chips and the cereal. Arrange level tablespoons of the dough 2 inches apart on a lightly greased baking sheet and bake the cookies in the middle of the oven for 8 to 10 minutes, or until they are golden. Transfer the cookies with a spatula to a rack and let them cool.

CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES



Cheesecake-Stuffed Chocolate Chip Cookies image

This is one of the most over-the-top chocolate chip cookies ever! So yummy with the slightly sweet cream cheese middle.

Provided by Pam Lolley

Time 2h

Yield 24

Number Of Ingredients 12

1 (8 ounce) package cream cheese, at room temperature
½ cup powdered sugar
¾ cup salted butter, softened
¾ cup white sugar
¾ cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  • Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
  • Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
  • Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
  • Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
  • Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.

Nutrition Facts : Calories 263 calories, Carbohydrate 34.2 g, Cholesterol 41 mg, Fat 13.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 203.2 mg, Sugar 23.2 g

OREO®-STUFFED CHOCOLATE CHIP COOKIES



Oreo®-Stuffed Chocolate Chip Cookies image

This is the recipe that works for me in order to make my delicious and famous cookies that also have another cookie inside! Special feature: cinnamon adds a mysterious yet delicious change to that average chocolate chip cookie flavor.

Provided by Mara E Pava

Categories     Filled Cookies

Time 55m

Yield 18

Number Of Ingredients 10

1 ½ sticks unsalted butter, at room temperature
1 cup brown sugar
¾ cup white sugar
2 large eggs
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
3 cups all-purpose flour
1 teaspoon baking powder
½ cup chocolate chips
½ (14 ounce) package chocolate sandwich cookies (such as Oreo®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil.
  • Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed for at least 3 minutes. Scrape down the sides of the bowl and add eggs, vanilla, and cinnamon; beat on low speed until incorporated and fluffy, about 1 minute.
  • Scrape down the sides of the bowl again. Mix in 1 cup of flour and baking powder until incorporated. Fold in 1 cup of flour. Fold in remaining 1 cup flour with chocolate chips until nicely incorporated.
  • To form cookies, press 1 tablespoon batter between your hands and flatten slightly. Put an Oreo® on top and add another tablespoon dough on top of the Oreo®. Shape dough softly around the cookie to sandwich it. Place on a prepared baking sheet. Repeat to form remaining cookies, spacing them 1 inch apart on the sheets.
  • Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely, 20 to 30 minutes.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 43.2 g, Cholesterol 41 mg, Fat 11.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 6.3 g, Sodium 92.3 mg, Sugar 23.4 g

CRUNCHY CHIP COOKIES



Crunchy Chip Cookies image

Somewhat like a chocolate chip cookie but this one has the added crunch of crisp rice cereal.

Provided by Kiki

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 10

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups crisp rice cereal
1 cup semisweet chocolate chips
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl combine the flour, baking soda, and salt. Set aside.
  • In a large bowl combine cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Stir in the flour mixture and mix to combine. Stir in the crisp rice cereal, chocolate chips and raisins.
  • Drop by level tablespoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 32.7 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 133.3 mg, Sugar 21.3 g

CHOCOLATE CHIP MARBLE COOKIES



Chocolate Chip Marble Cookies image

All my family and friends love my cookies I make. I thought I would try something different, so I made a marbled chocolate chip cookie. They came out GREAT!!

Provided by QUISPER

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 60

Number Of Ingredients 10

2 cups shortening
¼ cup water
1 ½ cups white sugar
1 ½ cups brown sugar
4 eggs
2 teaspoons vanilla extract
4 ¾ cups all-purpose flour
2 teaspoons baking soda
¾ cup unsweetened cocoa powder
4 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the shortening, water, white sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips, then fold in the cocoa powder last to create a marbled effect. Drop by rounded spoonfuls onto a cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 10.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 49.3 mg, Sugar 14.7 g

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