Stuff Your Face with Stuffed Cookies!
If you’re not into baking blogs like I am, you may be one of the few who have not yet heard of the hottest new cookie trend on the blogosphere–stuffed cookies. Yes, they are as deliciously sinful as they sound. Making stuffed cookies involves making a recipe for a normal cookie dough, and then enclosing a piece of candy, another cookie, or in some crazy case, S’MORES inside a ball of dough!
The amazing Jenny over at Picky Palate credits herself with making the first ever recipe for stuffed cookies, Oreo Stuffed Chocolate Chip Cookies. The recipe was an immediate hit, and bloggers started making recipes with their own versions of the rich treats. Goodies like Brownie Stuffed Chocolate Chip Cookies, Nutter Butter Stuffed Cookies, and Rolo Stuffed Cookies were popping up all over the internet–and they all looked absolutely delectable.
I am a big fan of baking from scratch, but cookies have never been my forte–they always seem to come out either way too gooey, and sit and get rock hard after a few minutes. Nonetheless, I decided it did very much want to try and get on the stuffed cookie bandwagon and see what it was all about.
The first recipe I made was the original, Picky Palate’s Oreo Stuffed Chocolate Chip Cookies. Armed with my shiny new KitchenAid stand mixer, I followed the quite basic cookie dough recipe, and then tried to go about the business of enclosing the Oreos in the cookie dough. Here is a tip the recipe doesn’t tell you–let your dough chill for at least a good hour before you try to handle it! It gets warm in your hands very quickly, and you will find it hard to form a ball around the item you are to enclose. I also made a max of nine cookies per batch, and chilled the dough between batches–this helps a lot.
Through making this recipe, I finally found the perfect time to leave my cookies in the oven. Eight minutes in my oven was the perfect amount of time for soft, but not too gooey cookies that were still soft and chewy the next day! And a lesson from my mother finally stuck in my head; take the cookies out when the edges are barely brown, even though the middles look like they are raw. Cooling time on the pan is very important because it allows the residual heat of the pan to continue baking the cookies to their perfect texture.
This was my first attempt at stuffed cookies:
Not too bad right? They were so yummy! Quite rich though; one cookie was plenty enough to satisfy my sweet tooth!
I enjoyed these cookies so much, that I decided to try something a little different. York Peppermint Patties have been one of my favorite candies since I was small, so I knew these Peppermint Patty Cookies I found over at Hugs & Cookies XOXO would not let me down. And I was right! They are a perfect balance of chocolate and smooth mint. I found this dough somewhat softer than the chocolate chip cookie dough, and I decided to let it chill overnight before I made the cookies with it.
Here is how they came out.
I love making these cookies so much, and I can’t wait to try more versions! The most important tips I have for you guys who want to try them are to CHILL THE DOUGH, and DON’T OVERBAKE the cookies. Take it from me, it is hard to take out the cookies sometimes when they still look raw. But once you get your technique perfected, I know you will be enjoying this awesome cookie trend as much as I am 🙂