Milk Chocolate Stuffed Cookie Bombs (Print Version)

Golden cookies hide a gooey milk chocolate center, creating an irresistible treat for any sweet craving.

# Ingredients:

→ Dry Ingredients

01 - 280 g all-purpose flour
02 - 0.5 teaspoon baking soda
03 - 0.5 teaspoon salt

→ Wet Ingredients

04 - 170 g unsalted butter, softened
05 - 150 g light brown sugar, packed
06 - 50 g granulated sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract

→ Chocolate Core

09 - 100 g milk chocolate, divided into 12 squares, plus extra for garnish (optional)

→ Mix-ins (Optional)

10 - 85 g milk chocolate chips

# Steps to Follow:

01 - Preheat the oven to 175°C. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly mixed.
03 - In a large bowl, use an electric mixer to cream softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
04 - Beat in the egg and vanilla extract until the mixture is smooth and well combined.
05 - Gradually mix the dry ingredients into the wet mixture, blending just until incorporated. Avoid overmixing.
06 - Fold in milk chocolate chips, if using.
07 - Scoop 2-tablespoon portions of dough, flatten each into a disc, place a square of milk chocolate in the center, fully encase the chocolate with dough, and roll into a ball.
08 - Place dough balls 5 cm apart on prepared baking sheets.
09 - Bake for 10 to 12 minutes until the edges are just set and centers appear slightly underbaked.
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire cooling rack. Serve warm for a gooey chocolate center.
11 - For visual appeal, split open a warm cookie bomb to showcase the molten milk chocolate core.

# Additional Notes:

01 - For added visual interest and flavor, sprinkle sea salt atop cookies before baking.
02 - Milk chocolate can be substituted with dark or white chocolate squares.
03 - Reheat baked cookie bombs in the microwave for 10 seconds to restore gooeyness.
04 - Unbaked cookie bombs may be frozen for up to 2 months; bake from frozen, increasing bake time by 1–2 minutes.
05 - Serve with cold milk or vanilla ice cream for a classic pairing.

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