Chocolate Stuffed Cookies
Servings: 20 servings
Ingredients
- 15.25 ounces Chocolate cake mix - 1 box
- 4 ounces Cream cheese - softened
- ⅓ cup Butter - softened
- 1 Large egg
- 20 Milk chocolate squares
- 1 cup Mini chocolate chips - divided
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat together the cake mix, cream cheese, butter, and egg until a soft dough forms.
- Fold in ¾ cup of the mini chocolate chips.
- Using a 1½-tablespoon cookie scoop, portion the dough into approximately 20 equal portions.
- Flatten one portion of dough in the palm of your hand. Place a milk chocolate square in the center.
- Wrap the dough completely around the chocolate square and roll gently into a ball to seal. Repeat with the remaining dough and chocolate squares.
- Place the cookie dough balls on the prepared baking sheets about 2 inches apart.
- Sprinkle the remaining mini chocolate chips over the tops of the cookies, gently pressing them into the dough.
- Bake for 10 to 12 minutes, or until the cookies are cracked on top and no longer glossy.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Freeze the chocolate squares for 15 to 20 minutes before assembling the cookies to help keep the centers intact during baking.
- Make sure the dough completely surrounds the chocolate filling to prevent leaks.
- If the dough becomes soft while working, refrigerate it for 20 minutes before continuing.
- The cookies may look slightly underbaked when removed from the oven. They will continue to set as they cool.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to 1 week.
- Freeze baked cookies in a freezer-safe container for up to 2 months.