Sugar Free Chocolate Stuffed Cookies, a simple and delicious dessert recipe for chocolate chip cookies stuffed with chocolate or spread.
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Sugar Free Chocolate Stuffed Cookies are full of chocolate goodness.
Made with Sugar Free Hazelnut Spread and chocolate chips, these no added sugar cookies are soft and chewy with a surprise burst of flavor in the center.
What you will read about in this recipe.
What makes stuffed chocolate chip cookies so good?
Stuffed chocolate chip cookies are soft and chewy cookies with a burst of indulgent filling in the center, making them even better than the usual cookie.
I like that these tasty cookies are both classic and surprising !
Have you tried 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.
Ingredients needed to make 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.
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How to make stuffed chocolate chip 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.
Tips for making the best 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.
- You can stuff these cookies with delicious chocolate or (copycat) sugar free "nutella" hazelnut spread.
- 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.
- The cookie dough can be frozen once the cookies have been formed and 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.
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
Print the recipe for Sugar Free Chocolate Stuffed Cookies.
Sugar Free Chocolate Stuffed Cookies
Sugar Free Chocolate Stuffed Cookies, a simple and delicious dessert recipe for chocolate chip cookies stuffed with chocolate or spread.
Servings: 12
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
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
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.
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.
most recently updated:
April 27, 2023*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
Calories: 250kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 224mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 512IU | Calcium: 12mg | Iron: 1mg
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.