Sugar Free Chocolate Stuffed Cookies soft and chewy with a surprise burst of flavor in the center.
These tasty cookies are simple to make and are a nice variation on the typical chocolate chip cookie.
Sugar free stuffed chocolate chip cookies.
This is a simple recipe for sugar free chocolate chip cookies that are stuffed.
Sugar Free Chocolate Stuffed Cookies, a simple and delicious dessert recipe for chocolate chip cookies stuffed with oozing goodness. You can stuff these cookies with delicious chocolate or (copycat) sugar free "nutella" hazelnut spread.
Did you try my recipe for Sugar Free Brown Butter Chocolate Chip Cookies?
Those brown butter cookies are soft and chewy as well as being full of that nutty brown butter flavor!
Both this recipe for sugar free stuffed cookies and that brown butter sugar free cookie recipe are tasty ideas for cookies made with no added sugar!
To make this recipe you will need sugar free chocolate chips. You can find a selection of sugar free chocolate chips here.
Frequently asked questions about stuffed cookies.
The best way to stuff cookies is to first allow the 'stuffing' to set or get hard.
You can do this by freezing or refrigerating the formed into mounds stuffing ingredients.
To make the cookie dough that will house the stuffing, it is important that each portion of the cookie dough is the same size and then pressed flat. Then you can simple place a set stuffing mound into the center of each cookie and wrap it with the dough.
Using a small amount of filling for each cookie in proportion to the cookie dough is important. About a teaspoon of filling for a one and half to two tablespoon scoop of cookie dough is all you should need.
The biggest tip to preventing oozing of filling is to refrigerate or freeze the center filling before it is used to make the cookie. Even better, refrigerating the formed cookie before baking can help 'seal' the deal on these cookies! 😉
Tips for making stuffed cookies.
Chilling the cookie dough before forming the cookies is an essential step in this recipe.
Chilled cookie dough will hold its shape better making it possible to hold the center filling , allowing the filling to get soft and gooey rather than melting into the cookie dough.
More helpful tips for you.
- Use a one and a half to two inch sized cookie scoop to scoop your dough with. This will keep the cookies to a similar size as well as a size that can hold the center filling.
- Use only about a teaspoon of filling to fill your cookies with. Overfilling the cookies may cause the filling to bubble out of the cookies.
- Gently bring the cookie dough together after you have placed the filling in the center. I have found that overworking the dough can ruin the texture of the cookie dough.
How to store leftover stuffed chocolate chip cookies.
These cookies should be stored in an airtight container. If properly stored, they should keep for about a week at room temperature.
Here are some similar recipes that you may also like.
- Sugar Free Peanut Butter and Chocolate Cookies
- The Best Sugar Free Chocolate Chip Cookies
- Sugar Free Chocolate Cake Mix Cookies
- Low Carb Sugar Free Lemon Cheesecake
- Sugar Free Low Carb Cream Cheese Cookies
- Keto Sugar Free Chocolate Chip Pumpkin Cookies
- Sugar Free Copycat Do Si Do Cookies
- How to Make Sugar Free Strawberry Jam
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About this chocolate stuffed cookie recipe.
This is a simple recipe for making chocolate chip cookies that have no added sugar.
The cookie dough should be refrigerated or frozen before you can form and stuff the cookies.
These cookies can be stuffed with chocolate or hazelnut spread.
You can find my recipe for sugar free hazelnut spread here. These stuffed cookies are amazing when you bite into them and you get a surprise gush of goodness from the filling!
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Ingredients needed to make Sugar Free Chocolate Stuffed Cookies
- Flour. All purpose flour was used to make my cookies. The flour should be scooped and leveled.
- Baking Soda. The leavening agent used to make these cookies.
- Butter. Your butter should be softened to room temperature. If you are using unsalted butter, add a half teaspoon of salt to the dry ingredients.
- Brown Sugar Alternative and Sugar Alternative. Use granulated sugar alternatives that measure like sugar and that can also be baked with (for best results).
- Egg. Your egg should be at room temperature.
- Vanilla Extract. Added for flavoring.
- Sugar Free Chocolate Chips. These are chocolate chip cookies.
- Sugar Free Hazelnut Spread, Chocolate Spread, or additional sugar free chocolate chips or broken chocolate bars. This is for the center filling.
Expert Tip👉 The cookie dough can be frozen once that have been stuffed. This means that you can bake as many as you want to at a later date. Simple pull the formed cookies out of the freezer and let them sit at to get to temperature (about 20 minutes) and then you can bake them.
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How to make delicious Sugar Free Chocolate Stuffed Cookies
- Start by freezing the center filling. Line a rimmed baking sheet with parchment paper. Use a teaspoon to drop a dozen (12) dollops of the spread about an inch and a half wide on to the sheet. Then transfer the baking sheet into your freezer to set (45 minutes to an hour).
- Meanwhile, make the cookie dough. Line two new baking sheets with parchment paper.
- In a medium bowl, sift or use a whisk, to mix together the flour and baking soda. If you are using unsalted butter, you can add a half teaspoon of salt here too.
- Next, in a mixing bowl, beat together the butter with the sugar alternatives until creamy. Then beat in the egg and the vanilla extract.
- Next, add the dry ingredients from the first bowl to the mixing bowl and mix until just incorporated. Then fold in the chocolate chips.
- Use a cookie scoop to scoop out twelve cookies and place them about two inches apart on the prepared baking sheets. Use the palm of your hand or the backside of the cookie scoop to press the cookies flat.
- Remove the frozen dollops from the freezer and place one into the center of each of the cookies. Then, carefully bring the dough around the dollop mounds and press the ends together.
- Refrigerate the formed cookies for about 20 minutes to set.
- When you are ready to prepare the cookies, preheat your oven to 325 and remove the cookies from your refrigerator.
- Bake the cookies for 18-20 minutes or until the begin to turn golden brown. Let the cookies sit on the baking sheet for about five minutes before transferring to a cooling rack to cool before serving.
Expert Tip👉 If your baking sheets do not fit into your refrigerator, you can use a rimmed plate or similar item to set your cookies in the refrigerator. Do so without letting the cookies touch one another however.
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The Recipe Card for Sugar Free Chocolate Stuffed Cookies
Sugar Free Chocolate Stuffed Cookies
Equipment
Ingredients
- 2 ¼ cups Flour
- 1 tsp Baking Soda
- 1 cup Butter
- ½ cup Brown Sugar Alternative - see post for details and alternatives
- ¾ cup Sugar Alternative - see post for details and alternatives
- 2 Eggs
- 1 tsp Vanilla Extract
- ¾ cup Sugar Free Chocolate Chips
- 12 tsp Sugar Free Chocolate Chips or Hazelnut Spread - see post for details and alternatives
Instructions
- Start by freezing the center filling. Line a rimmed baking sheet with parchment paper. Use a teaspoon to drop a dozen (12) dollops of the spread about an inch and a half wide on to the sheet. Then transfer the baking sheet into your freezer to set (45 minutes to an hour).
- To make the cookie dough:Line two baking sheets with parchment paper. In a medium bowl, sift or use a whisk, to mix together the flour and baking soda. If you are using unsalted butter, you can add a half teaspoon of salt here too.
- Next, in a mixing bowl, beat together the butter with the sugar alternatives until creamy. Then beat in the egg and the vanilla extract.
- Next, add the dry ingredients from the first bowl to the mixing bowl and mix until just incorporated. Then fold in the chocolate chips.
- Use a cookie scoop to scoop out twelve cookies and place them about two inches apart on the prepared baking sheets. Use the palm of your hand or backside of the cookie scoop to press the cookies flat.
- Remove the frozen dollops from the freezer and place one into the center of each of the cookies. Then, carefully bring the dough around the dollop mounds and press the ends together. Refrigerate the formed cookies for about 20 minutes to set.
- When you are ready to prepare the cookies, preheat your oven to 325 and remove the cookies from your refrigerator.
- Bake the cookies for 18-20 minutes or until the begin to turn golden brown.Let the cookies sit on the baking sheet for about five minutes before transferring to a cooling rack to cool before serving.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Sugar Free Chocolate Stuffed Cookies, a simple and delicious dessert recipe for chocolate chip cookies stuffed with chocolate or spread.
Please see recipe post for further details on this recipe.
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