Deep Dish Stuffed Cookie


Yield: 2x 6 inch or 1x 8 inch (or similar) deep dish stuffed cookies


  • *Your choice of filling (I used chocolate bars and marshmallows)
  • 1-2 cups chocolate chips
  • 1 cup light brown sugar
  • ½ cup white Sugar
  • 1½ cup cake Flour
  • 1½ cup flour
  • 1 cup cold cubed butter (~20 pieces)
  • 1 tsp corn starch
  • ¾ tsp baking soda
  • ½ tsp Salt
  • 2 eggs
  • Alternative: Make / use your own cookie dough instead (may effect cooking time)

*Lower-Sugar Option: Replace chocolate chips with Lily’s version and replace brown/white sugars with Swerve variants.


  • Electric mixer (If using stand mixer, paddle attachment is preferred. Hand mixing with a utensil would be very difficult!)
  • Mixing bowl
  • 2x 6 inch or 1x 8 inch round baking pan. You can also use a large muffin tin or baking ring molds. Note: These all may effect cooking time slightly.
  • Baking / oil spray

Let’s Make It!

  1. Preheat oven to 375°F.
  2. In mixing bowl on medium setting, combine sugars and butter until butter is no longer visible.
  3. Add the egg and mix until combined.
  4. Add flours, cornstarch, baking soda, and salt. On low setting, mix and/or pulse until just combined. Do not overmix.
  5. Add chocolate chips and lightly mix/pulse briefly. If chocolate chips do not fully combine, use your hands to gently fold into the dough.
  6. *Optional: Refrigerate cookie dough for 30-60 minutes.
  7. Spray pans with oil.
  8. Layer bottom and sides of round baking pan with about half inch of cookie dough. Add filling to center and add another cookie dough layer on top as a lid.
  1. Bake for 18-20 minutes.
  2. Let cool in baking pan for 30 minutes before removing or eating.
  3. Can either be stored in refrigerator for several days or on the counter, covered, for a few.

Notes & Alternatives

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