Cookies are great, but cookies stuffed with chocolate are even better. These chocolate stuffed oatmeal cookies are a cinnamon spice oatmeal cookie with a dark chocolate spread inside for a chocolatey surprise! While these are best served warm from the oven, these are easily reheated in the microwave for a few seconds.
Stuffed cookies do take a little longer than your average cookie recipe, and a few extra steps but trust me it’s SO worth it! And what’s great about these cookie is that they aren’t just stuffed with a bar of chocolate or chocolate morsels, instead you’ll make a dark chocolate spread and adding that to the center.
I got the idea for these from these Indoor S’mores, the chocolate spread is SO good I just had to find another way to work it into another recipe.
HOW TO MAKE THE CHOCOLATE SPREAD
The chocolate spread is super easy to make and only takes about 5 minutes.
First, melt the chocolate morsels in a small pot.
Next, mix in the sweetened condensed milk.
Last, stir in the cocoa and powdered sugar.
For this recipe I was able to get 17 dollops for the cookies, and I used 13 of them. Any extras you have you can either eat as truffles, or use as a spread on cookies, pretzels, or graham crackers.
After you have the chocolate dollops on the parchment paper pop it in the freezer as you make the rest of the cookie dough! Freezing the chocolate pieces make sure that they don’t over bake.
HOW TO MAKE STUFFED COOKIES
So now that you have the chocolate inside and the oatmeal cookie dough it’s time to make the stuffed cookies!
I’ve tested this a few ways. The first way was having two discs of the cookie dough and sandwiching the chocolate between them. The second way was using one disc of the oatmeal cookie and then enclosing the chocolate inside. I found that using two pieces of cookie dough created a cookie that was way too puffy and too much cookie to chocolate ratio.
So for these you’ll take one medium sized of cookie dough and either using your hands or a rolling pin flatten it between parchment paper. Once you have the flattened dough, add the frozen piece of chocolate and use your hands to enclose the dough around it.
Place on a baking sheet lined with parchment paper then bake for 10-11 minutes.
When they come out of the oven they will look tall and puffy. Just take your spatula and gently press down to flatten them a bit! I like the slightly crackled look it gives them, and if you’d like you can allow some of the chocolate inside to peak through letting people know there’s a chocolatey surprise inside!
STORAGE AND REHEATING THE COOKIES
These are definitely best served the day you make them after they cool a bit out of the oven. As a small batch cookie, these only make about 14 cookies, these are great for when you want cookies to serve right away!
But for any leftovers, keep them covered on a plate or in an air tight container. When you want that right-from-the-oven taste just pop them in the microwave for 8-10 seconds.
Looking for more cookie recipes? Try some of my favorites!
S’mores Cookies
Strawberry Chocolate Cookies
Chewy Lemon Cookies
Got quick oats? Check out these recipes!
Brown Butter Chewy Oatmeal Cookies
Apple Pie Cookies
Apple Muffins
Chocolate Stuffed Oatmeal Cookies
A cinnamon spiced oatmeal cookie with a surprise inside! These cookies are stuffed with a dark chocolate center to make a delicious flavor combination of oatmeal and chocolate.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 14-15 cookies
- Category: Baking
- Method: Baking
Ingredients
10 tablespoons butter
2 and 1/2 cups quick oats
1 cup all purpose flour
1 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
For the chocolate filling
1/2 cup dark chocolate morsels
5 tablespoons sweetened condensed milk
2 tablespoons cocoa powder
2 tablespoons powdered sugar
Instructions
1. In a small pot over low heat, melt the chocolate morsels. Stir in the sweetened condensed milk. Combine the cocoa powder and powdered sugar, then pour into the chocolate mixture. Turn off the heat and continue mixing until everything is well combined, gently pressing any clumps of powdered sugar to blend into the chocolate spread.
2. Line a large plate or small baking tray with parchment paper. Spoon dollops of the chocolate spread onto the parchment paper, about a generous teaspoon amount. I was able to get 17 chocolate dollops. Place in the freezer while you prepare the rest of the cookie dough.
3. To make the oatmeal cookie dough start by making the brown butter. Place the 10 tablespoons of butter into a pot over medium heat. Melt the butter evenly, then adjust the heat higher to medium-high. Allow the butter to come to a rapid bubbly simmer.
4. While adjusting the heat between medium and medium-high, continually stir the butter until the milk particles have browned and the liquid is a rich caramel or amber color. I’ve found that once the butter is melted this process takes 4-5 minutes. Once fully browned, immediately pour into a heat proof bowl and set aside to slightly cool before using in the rest of the recipe.
5. In a large bowl combine the quick oats, all purpose flour, baking soda, salt, and cinnamon.
6. Once the brown butter has cooled a bit, mix in the brown sugar, then the egg, and last the vanilla.
7. Pour the dry ingredients into the brown butter bowl a little at a time and stir until thoroughly combined. Use your hands to incorporate any stray oats and form into a large dough ball. Place in the fridge to chill for 30 minutes.
8. When the 30 minutes is almost up, preheat the oven to 350 degrees.
9. To make the cookies, take the dough and form medium sized dough balls then place between parchment paper and flatten into a disc (or use a rolling pin, see photos above in the post for illustration). Place one of the chocolate pieces in the center, then close the dough around it to form the cookie dough ball. As you get to the end of the dough if it’s too crumbly add a teaspoon of vegetable oil to add a bit of moisture.
10. Bake the cookies on a parchment paper lined baking sheet for 10-11 minutes. After removing them from the oven, gently press down with a spatula to flatten them out.
These are best served warm! To reheat cookies place them in the microwave for 8-10 seconds.
Notes
These are a small batch cookie, you’ll get about 14-15 cookies from this recipe.
Chocolate spread adapted from a recipe in Sweetie Pie.
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