Stuffed Deep Dish Cookie

Honestly, I shouldn’t even write a blog post about this one. I mean, look at the picture. It speaks for itself. A Deep Dish Chocolate Chip Cookie stuffed with MORE chocolate. It’s almost too much. Almost. I came back from the grocery store after buying all of the ingredients I needed and my husband was helping me unload the groceries. He pulled out three bags of chocolate and looked at me like I was crazy. I just shrugged and went on my happy way knowing I had this bad boy in the works.

Have you ever been to BJ’s? They have something similar to this that they call a Pazookie and it’s amazing. That was my inspiration for today and, to be quite honest, I nailed it. I could have eaten this whole thing in one sitting.

I love chewy cookies. The softer the better. So I underbaked this cookie, but that part of the recipe is totally up to you. The way I baked it the top was perfectly crispy, but once you break that crust it is soft and chewy cookie dough, some parts being straight cookie dough, and melted chocolate in the center. This Stuffed Deep Dish Cookie is so good. It is the perfect community dessert. You just throw it in the middle of the table with a bunch of spoons and everyone is happy.

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Print Recipe

5 from 1 vote

Stuffed Deep Dish Cookie

A deep dish chocolate chip cookie stuffed with more chocolate! It is perfectly crispy on top and doughy in the center.

Prep Time10 mins

Cook Time30 mins

Course: Dessert

Cuisine: American

Keyword: Chocolate, Chocolate Chip, chocolate stuffed, Cookies, deep dish

Servings: 1 6.5-inch cookie

Ingredients

For Cookie

• 1 1/8 cup (135 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (113 grams) unsalted butter, softened
• 3/4 cup (159 grams) brown sugar, packed
• 1 teaspoon vanilla
• 1 large egg
• 1 cup (170 grams) semisweet chocolate chips

For Center:

• 1/4 cup (43 grams) semisweet chocolate chips

Instructions

For Cookie:

• Preheat oven to 350 degrees (F). Spray a 6.5-inch dish with non-stick spray and set aside.
• In a medium bowl combine flour, baking soda, and salt.
• In another medium bowl, beat softened butter, sugar, and vanilla together until soft and creamy. Add egg and beat well.
• Add flour mixture in two additions, mixing until just combined after each. Fold in chocolate chips.
• Press about half of the cookie dough into the bottom of your skillet. Press the middle down to make a divot, fill with chocolate chips. Press the rest of the cookie dough on top.
• Place skillet into the preheated oven. Place a cookie sheet under it in case of any spillover.
• Bake for about 25-30 minutes for a very soft center. Bake for 5-10 longer for a firmer cookie.

Stuffed Deep Dish Cookie

1. Preheat your oven to 350 degrees (F). If you’re using a cast-iron skillet you shouldn’t need to do anything to make it non-stick (The one I used was given to me by my grandma, but this one is the same size and the same brand as the other cast-irons I cook with.) If you don’t have a cast-iron skillet you can just use a small baking dish for the same effect. Either one needs to be 6.5 inches and you will need to spray a baking dish with non-stick spray.
2. In a medium bowl whisk together the flour, baking soda, and salt until free of lumps.
3. In another medium bowl beat the softened butter, sugar, and vanilla until soft and creamy. Add egg and beat well.
4. Add flour mixture in two additions, mixing until just combined after each. Fold in the chocolate chips. I used mini chocolate chips, just because I like smaller bits of chocolate.
5. Press half of the dough into the bottom of the skillet, pressing more in the center to make a divot, fill it with the extra chocolate chips. Use the rest of the dough to cover the top.
6. Place the skillet in the oven with a cookie sheet underneath it to catch any that might spill over.
7. Bake for about 25-30 minutes for a doughy center, 5-10 minutes longer if you would like your cookie to be more done in the center.

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