Gooey Stuffed Cookies

Cookies are a staple growing up, and they never get old, especially when there are so many ways to re-create the humble cookie.

I wanted to make a cookie more gooey, more decadent and with more chocolate chips than ever before! That’s how this recipe came to fruition and the result is an amazing tasting cookie!

This recipe makes 12 large gooey cookies.

What you’ll need

Cookies

  • 3/4 cup unsalted butter
  • 1 egg
  • 1.5 teaspoons vanilla extract
  • 3/4 cup brown sugar
  • 1/4 caster sugar
  • 1.5 cups plain flour
  • 3/4 teaspoon bi-carb soda
  • pinch of salt
  • 100gram packet of Cottee’s instant vanilla pudding
  • 1 cup nestle milk chocolate bits

Chocolate Filling

  • 100 grams unsalted butter
  • 100 grams nestle chocolate melts

Method

Cookie Mixture

  • Brown the butter in a medium sized pan constantly stirring, butter will melt, foam, turn golden and then brown, take off heat as soon as it goes brown, let butter cool
  • In a bowl combine the egg, vanilla and sugars, once combined add the browned butter
  • In a bowl combine the flour, bi-carb soda, vanilla pudding mix and salt, once combined add to the wet mixture, stir until just combined
  • Fold in the chocolate chips
  • Cover mixture and place in fridge to chill for 2 hours

Chocolate Filling
– prepare immediately after cookie mixture is placed in fridge

  • Melt butter in a saucepan until bubbling
  • Pour over chocolate and stir until combined
  • Cover and place in fridge with cookie mixture to set

Wait…. (it’s worth it!)

  • Pre-heat your oven to 170 degrees celcius
  • Separate your cookie mixture into 12 balls
  • Separate your chocolate filling into 12 balls
  • Split the cookie balls in half, using your thumb in make an indent into one half, place the chocolate filling into the indent and cover using the other half of the cookie ball, closing any gaps, do this for each of the 12 balls
  • Place each cookie ball into a patty pan
  • Put in oven to cook for 13 minutes
  • Remove from oven, do not worry if they are still soft at this time, they will set further as they cool, allow to chill for approx 10 minutes

Now the best part, you get to eat them! These are definitely best served warm, for fresh out the oven, cook as many as you will eat and freeze the remaining mixture, which will last 6 months in your freezer. Enjoy!

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