Stuffed Cookies – Unique Cookie Recipes

Instructions

In a medium bowl, whisk together the flour, corn starch, baking soda and salt. Set the dry mixture aside for now.  

In a separate large bowl, beat together the butter, light brown sugar and granulated sugar on high until well combined (about 2 minutes). Use a spatula to scrape down the sides of the bowl.

Beat the eggs and vanilla (on high) into the butter mixture until light and a bit fluffy (about 1 minute). Use a spatula to scrape down the sides of the bowl.

Add flour mixture into the wet mixture and beat on low just until combined (until you no longer see streaks of white flour). Use a spatula to scrap down the sides of the bowl to make sure all ingredients are combined properly. Do not overmix the cookie dough or your cookies will bake up dry.

Use a spatula to stir in 1 cup of the chocolate chips. Be sure to use a spatula for this step and not the electric beater. Set the remaining ¼ cup of the chocolate chips aside for now.

Line a large baking sheet with parchment paper.

Using a 2-tablespoon sized cookie scoop, scoop balls of cookie dough onto the parchment lined baking sheet. These cookie dough balls will be about 35 grams each. There will be 38 balls of cookie dough.

Use your hands to roll the cookie dough scoops into round balls.

Use your hands to flatten one cookie dough ball then place a mini cinnamon roll on top of that flattened cookie dough ball. Use your hands to shape the flattened cookie dough ball around the bottom half of the mini cinnamon roll. You’ll end up with a half wrapped mini cinnamon roll.

Flatten a second cookie dough ball and place this over the cookie dough wrapped cinnamon roll. It’s important to wrap the two cookie dough balls around the cinnamon roll one at a time so you’re able to get the dough wrapped tightly around the cinnamon roll. Use your hands to form the top flattened cookie dough ball around the wrapped mini cinnamon roll to form one large stuffed cookie. Be careful when rolling the cookie with your hands so you properly seal the two cookie dough pieces together around the cinnamon roll. The raw cookies should be nice round balls.

Use the remaining ¼ cup of chocolate chips to lightly press chocolate chips into the tops of the raw cookies.

You’ll have a total of 19 large stuffed cookies on the baking tray. The cookies can be close together for this step but not touching or they’ll stick together once in the freezer.

Place the tray of unbaked cookies in freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking.

If the cookies spread too much during baking, the cookies could spread too much and expose the cinnamon roll in the middle.   

Preheat oven to 350 degrees F.

Line a second baking sheet with parchment paper, take some cookies out of the freezer then place those cookies on the baking sheet. Cookies should be at least 3 inches from each other on the baking sheet to allow a little space for spreading.

It is important to only bake one tray of cookies at a time to ensure an even baking temperature for all cookies. Leave the rest of the cookies in the freezer until you are ready to bake them.

Place one tray of cookies into the oven to bake. Bake each tray of cookies for 17-18 minutes. The baked cookies will look slightly undercooked, but they’ll continue to bake on the hot tray after you remove them from the oven. Do not over bake or the cookies will be dry instead of chewy.

Let cookies cool for 10 minutes on the hot baking tray before removing to wire rack to cool completely.

Store cookies in a sealed food safe container at room temperature for up to 5 days or in freezer for up to 2 months.