Stuffed Chocolate Chip Cookies

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.

Ingredients
for 8 large cookies

DOUGH BASE

• 1 cup  unsalted butter, 2 sticks (230 g)
• ½ cup  granulated sugar (100 g)
• 1 ½ cups  dark brown sugar (330 g)
• 2 teaspoons  vanilla extract
• 1 tablespoon  greek yogurt
• 1 large egg
• 1 large egg yolk
• 2 ½ cups  all-purpose flour (310 g)
• ½ teaspoon  baking soda
• ¼ teaspoon  salt
• ¾ cup  milk chocolate chips (130 g)
• ½ cup  mini chocolate chips (85 g)

STUFFINGS

• 1 tablespoon  caramel, per cooking
• 1 tablespoon  cookie butter, per cookie
• 1 tablespoon chocolate hazelnut spread, per cookie
• 1 tablespoon  peanut butter, per cookie

TOPPINGS

• ¼ cup  mini marshmallows (10 g)
• ¼ cup  chocolate caramel candy, chopped (40 g)
• ¼ cup  chocolate chips (45 g)
• ¼ cup  chocolate sandwich cookie, crushed (25 g)
• ¼ cup  white chocolate chip (45 g)
• ¾ cup  rainbow sprinkles (130 g)
• ¼ cup  pretzel, crushed (40 g)
• ¼ cup  potato chip, crushed (25 g)

Preparation

1. 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.
2. 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.
3. Add the egg and egg yolk and beat again until fluffy and well-combined.
4. 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.
5. 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.
6. .................................

For full instructions please see : tasty.co/recipe

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