These chocolate-filled cookies are stuffed with silky chocolate ganache. They’re like classic chocolate chip cookies but taken to the next level. They’re decadent and delicious, especially topped with a generous sprinkle of flaky salt.
When warm, the ganache is soft and gooey, but when the cookies chill, it firms up slightly but still stays soft to bite into, like a chocolate fudge filling. You’ll need to account for ganache chilling time when making these cookies, which is about one hour. For the base of the cookie dough, I use my milk chocolate chip cookie recipe.
The full amounts for these cookies with rich chocolate filling recipe are listed in the printable recipe card below, but here is a rundown of what you will need:
- Butter – This can be salted or unsalted butter, softened to room temperature.
- Brown sugar – helps bring moisture to the cookie.
- Granulated white sugar – gives a slightly crispy edge.
- A large egg – for structure.
- Vanilla paste or vanilla extract – For extra flavor
- All-purpose flour, baking soda, and baking powder. The base of the cookie dough and the rising agents.
- Salt – for flavor
- Semi-sweet chocolate – For the ganache filling and the dough. You can also use mini chocolate chips in the dough.
- Heavy cream – To thin the chocolate ganache.
How to make chocolate stuffed cookies
You’ll begin with the ganache because that needs time to cool. Usually, when making chocolate ganache, you’ll heat the cream separately and pour this over chopped chocolate. Once it sits for a bit, the chocolate melts and can all be stirred together.
This time, I am heating the cream and chocolate together. Why?
Because it’s such a small amount of ganache and, therefore, a small amount of cream, I find the cream doesn’t stay hot enough to melt the chocolate. So, to make it simple, we add cream and chocolate to a heat-proof bowl and balance it over a small saucepan of simmering water. Or you can place it in the microwave for 20-second increments.
When the chocolate has melted, place the ganache in the refrigerator for 25-30 minutes, stirring regularly to chill it evenly.
Once the chocolate is cooled and beginning to firm up, drop 16 mounds of the ganache on a sheet of parchment paper, then put these in the freezer for around 20 minutes.
The cookie dough is super simple! Cream together room temperature butter, sugars and egg. Add the dry ingredients and fold together, followed by the chocolate chips.
Once you’ve made the dough, portion it into 16 pieces.
Now remove the ganache from the freezer. Take one piece of cookie dough and slightly flatten it in your palm. Place a piece of ganache in the middle, then tuck the sides of the cookie dough around it to enclose it. Roll it between your palms to make a ball of dough.
When doing this, try to touch the ganache as little as possible. It will melt again very quickly from the heat of your hands.
After rolling, place the stuffed cookie dough balls in the refrigerator for 15 minutes while you preheat the oven.
Bake the ganache-filled cookies on a lined cookie sheet for around 12 minutes until light golden brown. They’ll puff in the oven but flatten when they come out to make large cookies. Let them cool on the pan for about 5 minutes before removing them and placing them on a wire rack.
I love serving them with a good amount of salt sprinkled on top.
Storing and storing
Store leftover ganache-filled cookies in an airtight container for up to a week. They’re delicious as they are, with a glass of milk, or turn them into a cookie sandwich with a scoop of ice cream!
- The chocolate ganache can be flavored! Try adding 1/2 teaspoon of peppermint extract or a tablespoon of finely grated orange zest.
- If you don’t want to use chocolate ganache, you can use Nutella instead!
If you liked these chocolate stuffed cookies, you might like these cookie recipes too!
Ganache Chocolate-Filled Cookies
- 85 g dark chocolate finely chopped
- 45 g heavy cream
- 190 g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 113 g unsalted butter softened
- 100 g soft brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 85 g mini chocolate chips or chopped chocolate
- Add chopped chocolate and heavy cream to a heatproof bowl. Place it over a small saucepan of simmering water and stir while the cream heats and the chocolate melts. Remove it from the heat once it's nearly all melted, and continue stirring until it is smooth.
- Place this in the refrigerator for 25-30 minutes, stirring regularly to chill it evenly.
- Once the chocolate is cooled and beginning to firm up, dollop 16 mounds of the ganache on a sheet of parchment paper. Place this in the freezer for around 20 minutes.
- Combine flour, baking soda, baking powder, and salt in a small bowl and whisk. Set aside.
- Mix the butter and sugars in a large bowl using an electric mixer until the mixture is light and creamy. Add in the egg, followed by the vanilla.
- Add the dry ingredients to the wet ingredients and stir them using a wooden spoon or rubber spatula until mainly combined, leaving a few streaks of flour. Mix in the chocolate chips
- Portion the dough into 16 even pieces.
- Remove the ganache from the freezer. Take one piece of cookie dough and slightly flatten it in your palm. Place a piece of ganache in the middle, then tuck the sides of the cookie dough around it to enclose it. Roll it between your palms to make a ball.
- Continue with the rest of the dough and ganache. Try to touch the ganache as little as possible. It will melt again very quickly from the heat of your hands.
- After rolling, place the cookie balls in the refrigerator for 15 minutes while you preheat the oven.
- Preheat the oven to 350°F/180°C and line baking sheets with parchment paper.
- Space the cookie balls at least 2 inches apart on the trays. Bake for around 12 minutes until lightly golden brown. The baking time will depend on your oven.
- Let the baked cookies cool on the trays for around 5 minutes before transferring them to a wire rack for further cooling.