Easy Double Chocolate Filled Cookies 

These double chocolate filled cookies are rich, fudgy, and filled with chocolate chips and a smooth chocolate ganache center.

You can't go wrong with these — bring them to birthday parties, family events, and holiday gatherings, or enjoy them on a regular Tuesday just because. For a make-ahead chocolate dessert that feeds a crowd, try my chocolate sheet cake with chocolate cream cheese frosting.

Why You'll Love This Recipe

Triple the chocolate. Cocoa in the dough, mini chips folded in, and a ganache center — chocolate three ways in every bite. If you love chocolate desserts, make sure you try my raspberry chocolate tart!

A molten ganache surprise. The frozen ganache center bakes into a gooey, fudgy pocket of pure chocolate.

That sugar-rolled finish. A roll in sugar before baking gives the cookies a sweet, sparkly, slightly crisp exterior.

Easy to handle. The dough is thick and scoopable, which makes stuffing and shaping simple — no chilling the dough required.

Crowd-pleasing and giftable. Rich and impressive, perfect for cookie boxes, much like my chocolate-stuffed sourdough peanut butter cookies and brown butter sugar cookies.

Ingredients You'll Need

For the cookies:

• Unsalted butter — room temperature, creamed for a soft, fudgy base.
• Brown and cane sugar — brown for chew and depth, cane for structure.
• Egg and vanilla — for richness and flavor.
• All-purpose flour, cocoa powder, baking soda, and salt — the chocolatey base and lift.
• Espresso powder (optional) — deepens the chocolate flavor.
• Mini chocolate chips — folded into the dough for extra chocolate.

For the ganache:

• Semi-sweet chocolate chips and heavy cream — melted into a smooth ganache center.

For the sugar roll:

• Cane sugar — for that shimmery, sweet coating (plus optional cardamom).

See recipe card for quantities.

Easy Substitutions & Variations

Dairy-free butter: Use a non-dairy stick butter or a neutral oil like coconut oil.

Dairy-free ganache: Use a non-dairy heavy cream or a full-fat oat milk in place of the cream.

Festive: Roll the cookies in seasonal sprinkles instead of plain sugar.

Cardamom: Add ½ teaspoon cardamom to the rolling sugar for a subtle, warm flavor that enhances the chocolate.

White chocolate: Use white chocolate for a white chocolate ganache center. If you love white chocolate, then you need to try my matcha white chocolate cookies!

Caramel: Stuff with caramel instead of ganache (store-bought or homemade).

Sourdough: Use my sourdough chocolate peanut butter swirl cookie dough in place of the regular dough (leave the peanut butter in or out).

How to Make Chocolate-Filled Cookies

1. Make the ganache. Heat the heavy cream until it just begins to bubble, stirring constantly. Pour over the chocolate chips and stir until smooth. Cover and freeze until solid, about 30 minutes to 1 hour. Keep it frozen until you're ready to stuff the cookies.

2. Make the dough. Cream the butter, brown sugar, and cane sugar until light and fluffy. Mix in the vanilla and egg until just combined, then add the dry ingredients and mix. Stir in the mini chocolate chips. The dough will be thick and easy to handle.

3. Stuff the cookies. Preheat the oven to 350°F. Scoop a 2-tablespoon ball of dough, flatten it in your hand, place ½ teaspoon of frozen ganache in the center, fold the dough around it, and roll into a smooth ball.

4. Roll and bake. Roll each ball in the sugar (and cardamom, if using), place 2 inches apart on a lined sheet, and bake for 13–15 minutes (14 is my sweet spot). Keep the ganache in the freezer between batches. Cool on the pan 5 minutes before transferring.

Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.

Expert Tips

1. Freeze the ganache solid. It must be frozen firm to stuff easily and to stay gooey in the center after baking. Keep it in the freezer between batches.

2. Seal the dough fully. Wrap the dough all the way around the ganache so it doesn't leak out while baking.

3. Watch for the shine. The cookies are done when the tops are no longer shiny — don't overbake them.

4. Let them set on the pan. Cool 5 minutes on the baking sheet so the bottoms firm up and support the gooey center before you move them.

5. Weigh your ingredients. A scale gives you the most consistent, fudgy texture batch after batch.

What Makes This Recipe Special?

These cookies are a chocolate lover's dream because they deliver chocolate in three distinct ways: a deeply cocoa-rich dough, mini chocolate chips melted throughout, and a frozen-then-baked ganache center that turns molten in the oven. That ganache trick is the showstopper — freezing it solid means it survives shaping but melts into a gooey pocket as the cookies bake.

The sugar roll adds a sweet, sparkly, slightly crisp shell that contrasts beautifully with the fudgy interior. It's an impressive, bakery-style cookie that's surprisingly simple to pull off — the same wow-factor as my sourdough chocolate crinkle cookies, with a molten center to boot.

Chocolate-Filled Cookies FAQs

Filled Cookie Troubleshooting Guide

Storage

Room temperature: Store in an airtight container for up to 7 days.

Freezer: Freeze for up to 6 months. Thaw in the fridge to prevent condensation from making them soggy.

Other Chocolate Recipes to Consider

Double Chocolate Filled Cookies

Audrey Grubb

These double chocolate-filled cookies are rich, fudgy and filled with chocolate chips and a smooth chocolate ganache center.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 30 Cookies

Calories 201 kcal

Equipment

• ▢
  Stand Mixer
• ▢
  small bowl for ganache
• ▢
  Baking sheet
• ▢
  Parchment Paper
• ▢
  Cooling rack

Ingredients

  

1x2x3x

For the double chocolate cookies:

• ▢ 300 g all-purpose flour 2½ cups
• ▢ 50 g cocoa powder ½ cup
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 227 g unsalted butter room temperature (1 cup)
• ▢ 213 g brown sugar 1 cup
• ▢ 100 g granulated sugar ½ cup
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1½ teaspoon espresso powder optional
• ▢ 1 –1½ cups mini chocolate chips 170–255g

For the ganache:

• ▢ 100 g semi-sweet chocolate chips ⅔ cup
• ▢ 60 g heavy cream ¼ cup

For the sugar roll:

• ▢ ⅓ cup granulated sugar ~67g
• ▢ ½ teaspoon cardamom optional

Instructions

 

• Ganache: Heat the heavy cream until it just begins to bubble, stirring constantly. Pour over the chocolate chips and stir until smooth. Cover and freeze until solid, about 30 minutes. Keep frozen until ready to use.
  60 g heavy cream, 100 g semi-sweet chocolate chips
• Cream the butter, brown sugar, and granulated sugar until light and fluffy.
  227 g unsalted butter, 213 g brown sugar, 100 g granulated sugar
• In a separate bowl, mix the dry ingredients.
  300 g all-purpose flour, 50 g cocoa powder, 1 tsp salt, 1 tsp baking soda, 1½ tsp espresso powder
• Mix in the vanilla and egg until just combined. Add the dry ingredients and mix, then stir in the mini chocolate chips. The dough will be thick.
  1 egg, 1 tsp vanilla extract, 1 –1½ cups mini chocolate chips
• Preheat the oven to 350°F. Scoop a 2-tablespoon ball of dough, flatten it, place ½ teaspoon frozen ganache in the center, fold the dough around it, and roll into a smooth ball.
• Roll each ball in the sugar (and cardamom, if using) and place 2 inches apart on a lined sheet.
  ⅓ cup granulated sugar, ½ tsp cardamom
• Bake 13–15 minutes (14 is the sweet spot), keeping the ganache frozen between batches. Cool on the pan 5 minutes before transferring.

Notes

1. The cookies are done when the tops are no longer shiny — don't overbake.
2. Let them cool on the pan a few minutes so the bottoms set and support the gooey ganache center.
3. Use 1–1½ cups mini chocolate chips in the dough (a 12-oz bag is ~1½ cups).
4. Store at room temperature for up to 7 days, or freeze for up to 6 months (thaw in the fridge).

Nutrition

Calories: 201kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 120mgPotassium: 62mgFiber: 1gSugar: 18gVitamin A: 226IUVitamin C: 0.02mgCalcium: 17mgIron: 1mg

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