Name: Milk Chocolate Stuffed Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 3 sticks (1 1/2 cups) salted butter, softened; 1 1/4 cups light brown sugar, packed; 1 tablespoon pure vanilla extract; 2 eggs, at room temperature; 4 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 12 ounces milk chocolate, melted; 2 tablespoons salted butter (for coating); 3 tablespoons cinnamon sugar (for coating)

Why You’ll Love This Recipe

These cookies combine the best of both worlds: the classic comfort of a spiced cookie and the indulgence of melted milk chocolate inside. Each bite has a crisp cinnamon-sugar coating, a soft and chewy center, and a surprise pocket of chocolate. They’re great for holidays, bake sales, or simply treating yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 sticks (1 1/2 cups) salted butter, softened
1 1/4 cups light brown sugar, packed
1 tablespoon pure vanilla extract
2 eggs, at room temperature
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
12 ounces milk chocolate, melted

Cinnamon Sugar Coating:
2 tablespoons salted butter
3 tablespoons cinnamon sugar

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, beat together the softened butter and brown sugar until creamy and fluffy.
Mix in the vanilla extract and eggs one at a time until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms.
Scoop out portions of dough, flatten slightly, and spoon a small amount of melted milk chocolate into the center. Fold the dough around the chocolate and roll into a ball to seal.
Brush each dough ball lightly with melted butter and roll in cinnamon sugar.
Place cookies on the prepared baking sheets about 2 inches apart.
Bake for 12–15 minutes, or until edges are set and lightly golden.
Allow to cool for 5 minutes before transferring to a wire rack. Serve warm for the ultimate gooey chocolate center.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes

Variations

Use dark or semi-sweet chocolate instead of milk chocolate for a richer flavor.
Add a pinch of cardamom for an extra warm, spiced kick.
Make them extra indulgent by drizzling melted white chocolate over cooled cookies.
Swap cinnamon sugar coating with powdered sugar for a softer finish.
Stir mini chocolate chips into the dough for extra chocolate in every bite.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread inside the container. For longer storage, freeze baked cookies for up to 2 months. Reheat in the microwave for 10–15 seconds to enjoy the gooey chocolate filling again.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours before baking. Just bring it to room temperature before shaping and stuffing.

Can I freeze the unbaked cookie dough?

Absolutely. Shape the dough balls with chocolate filling, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2–3 extra minutes to the baking time.

What type of milk chocolate works best?

Milk chocolate bars melt smoothly and work best, but you can also use chocolate chips.

Can I use unsalted butter instead of salted?

Yes, just add an extra 1/2 teaspoon of salt to the dough to balance the flavor.

How do I prevent the chocolate from leaking out?

Make sure the dough is fully sealed around the chocolate before rolling into a ball. Pinching the edges together helps.

Can I skip the cinnamon sugar coating?

Yes, but the coating adds extra flavor and texture. Without it, the cookies will be slightly less spiced.

Can I stuff the cookies with something else?

Yes, you can use Nutella, peanut butter cups, or caramel for fun variations.

How do I keep the cookies soft?

Do not overbake them. Remove from the oven when the edges are set but the centers look slightly soft. They will firm up as they cool.

Can I make smaller cookies?

Yes, just use less dough and filling per cookie. Adjust the baking time to 9–11 minutes.

Are these cookies good for gifting?

Definitely. They package beautifully and stay fresh for several days, making them a great homemade gift.

Conclusion

Milk chocolate stuffed cookies are a delightful combination of spiced dough, gooey chocolate centers, and a sweet cinnamon sugar finish. They’re easy to make, impressive to serve, and guaranteed to be a favorite treat for family and friends.