best nyc stuffed cookies recipe
Treat yourself to the best nyc stuffed cookies recipe for a gooey center and irresistible bakery-style flavor right from your own kitchen!
Ingredients
All-Purpose Flour
- The foundation of any homemade baked goods. This type of flour strikes the ideal balance between lightness and structure giving you that crisp exterior while still maintaining a tender crumb.
Brown Sugar and Granulated Sugar
- A combination of these sweeteners enhances both flavor and texture. Brown sugar adds a subtle molasses note and extra moisture contributing to a richer taste and melt-in-your-mouth chew.
Unsalted Butter
- Using butter at room temperature ensures a smooth creamy cookie dough. Unsalted butter allows you to control the overall salt content, which is especially important for highlighting the sweetness of the filling.
Eggs
- Acting as a binding agent eggs also help create that soft interior. Make sure they’re at room temperature for easier mixing and consistent results.
Vanilla Extract
- This simple pantry staple elevates the dough’s flavor profile making it taste like a classic NYC-inspired cookie fresh from a bustling city bakery.
Baking Soda and Salt
- Baking soda gives the cookies a lift and subtle crispness on the outside while salt brings out the depth of the other flavors.
Filling of Your Choice
- From indulgent chocolate chips to creamy peanut butter or a luscious hazelnut spread the choice is yours. Pick a favorite or experiment with new flavors to make your stuffed cookies unforgettable.
Instructions
Combine the Dry Ingredients
- In a medium bowl, whisk together your all-purpose flour, baking soda, and salt.
- This step helps evenly distribute the leavening agent, promoting a consistent rise and tender texture.
Cream the Butter and Sugars
- In a separate large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Aim for a pale color and airy consistency—this usually takes about 2–3 minutes with an electric mixer on medium speed.
Incorporate the Wet Ingredients
- Add the room-temperature eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract to enhance the dough’s warm, comforting flavor profile.
Bring It All Together
- Slowly fold the dry ingredients into the butter mixture, ensuring you don’t overwork the dough. Overmixing can lead to tougher cookies, which detracts from that decadent dessert texture.
Chill the Dough (Optional but Recommended)
- For extra depth of flavor and an even chewier bite, cover the dough and refrigerate it for at least 30 minutes.
- Chilling the dough also makes it easier to handle when stuffing with your chosen filling.
Preheat and Prep
- Preheat your oven to 350°F (175°C) before you start shaping the cookies.
- Line a baking sheet with parchment paper to prevent sticking and make cleanup simpler.
Shape and Stuff
- Scoop about two tablespoons of dough per cookie, then flatten slightly in your hand.
- Place a generous dollop of filling—like chocolate chips, peanut butter, or hazelnut spread—in the center.
- Fold or pinch the dough around the filling to seal it inside, forming a neat ball. Make sure there are no gaps to keep the center delightfully gooey.
Bake to Perfection
- Arrange the stuffed dough balls on the lined baking sheet, leaving a couple of inches between each to allow for spreading.
- Bake for 10–12 minutes or until the edges are lightly golden. The centers might look soft, but they’ll firm up as the cookies cool.
Cool and Enjoy
- Let the cookies rest on the baking sheet for a minute or two before transferring them to a wire rack.
- This brief waiting period ensures they set without overbaking and helps lock in that soft and chewy texture.
Notes
Nutrition Information (Per Serving)
- Calories: 250
- Total Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 32 g
- Sugars: 18 g
- Protein: 4 g
- Fiber: 1 g
- Cholesterol: 30 mg
- Sodium: 180 mg
