Whether you are baking for Santa or treating yourself, these stuffed chocolate Christmas cookies are a great holiday dessert. Once you find that molten chocolate center, you'll understand why they are one of our favorite Christmas cookie recipes.
If you love stuffed cookies, try these salted caramel brownie cookies or these lemon cake mix cookies.
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I don't know about you, but this time of year, I love using baking shortcuts to create festive cookies. That's why these Christmas cookies made from a chocolate cake mix are among my favorites.
Surprise-inside cookies are some of my favorites to bake. It all started with my cinnamon Rolo cookies. This year, I decided to hide a candy bar inside chocolate cookies. It's so much fun to see everyone smile when they find that gooey chocolate surprise.
If you want a simple and fun treat to make for Santa's cookie plate or for last-minute holiday parties, this recipe is for you.
Why You'll Love Stuffed Chocolate Cookies
- Molten chocolate surprise. A hidden candy bar inside each cookie gives you an ooey-gooey moment at the first bite.
- Cake mix base. Using a chocolate cake mix means you skip all the measuring of the dry ingredients. All you add are a few wet ingredients, and you are ready.
- Soft texture. Our secret ingredient keeps the cookies extra soft for days, without being cakey.
- Fun holiday flair. A drizzle of melted chocolate and colorful sprinkles adds a festive look to the treats.
Key Ingredients
This chocolate Christmas cookie recipe is easy to make with a few simple ingredients. Scroll down to find the full recipe card at the bottom of the post.
- Chocolate Cake Mix: This recipe can be made with a dark chocolate or Devil's Food mix. You will only use the dry powder in the box.
- Butter: Softened to room temperature so it's easy to mix in.
- Egg: Provides the moisture needed to create a soft cookie dough.
- Cream Cheese: The secret ingredient that keeps the cookies soft and moist.
- Candy Bars: I like using the Ghirardelli lava cake squares for a gooey center. Unwrap and freeze the candy bars to keep them from melting while baking. You can use any flavor, although make sure they have a liquid center.
- Optional Topping: Melted chocolate and sprinkles make them bright and colorful.
How To Make Chocolate Christmas Cookies
You are going to love how easy it is to make Christmas cookies with chocolate in the middle. Mix the dough, refrigerate, then bake. It's seriously that easy.
- Unwrap the candy bars, then place the squares in a bowl in the freezer.
- Beat the cake mix, room temperature butter, egg, cream cheese, and vanilla in a medium bowl until a soft dough forms. Chill in the fridge for at least 60 minutes.
- Cut the frozen squares into quarters. Divide the batter into 24 cookie dough balls, then flatten each one. Place two pieces of the frozen candy bars inside, then wrap the dough completely around.
- Place the baking sheet in the oven and bake for 10 minutes. Remove the pan and let the cookies rest on it. The edges will be set, but the centers will be soft.
- Let the cookies cool completely on a wire rack or parchment paper, then drizzle with melted chocolate and add sprinkles.
BruCrew Tip: For a molten center, warm a cookie in the microwave for 5-10 seconds before enjoying.
Storing and Freezing
On the Counter: Keep the cooled cookies in an airtight container on the counter for 4-5 days.
In the Freezer: To freeze the cookies for later, put them in a freezer bag or container. Place a sheet of parchment paper between the layers to keep them from sticking together. Freeze for 1-2 months. Thaw on the counter when ready to serve.
BruCrew Tips
- Set the ingredients out ahead of time to soften, making it easier to make the dough.
- Refrigerate the cookie dough for an hour before baking. Chilling prevents the cookies from spreading too much, resulting in soft, puffy treats.
- Use a two-tablespoon cookie scoop to form the dough into even balls.
- Do not overbake the cookies! They will look soft and underdone when you pull them out, but they will firm up after cooling.
- Before eating or serving, let the cookies cool completely for the best taste and texture.
Cookie Variations To Try
- Try other candy bar flavors, like sea salt caramel, dark chocolate raspberry, or dark chocolate mint.
- Roll the balls of dough in powdered sugar before baking to make them look like chocolate crinkle cookies.
- Drizzle the tops with white chocolate for a more striking and vivid look.
- Fill the cookie dough centers with miniature candy bars, as I did in these peanut butter Snickers cookies.
- Want even more chocolate? Stir ½ cup mini chocolate chips into the dough before chilling.
More Holiday Cake Mix Cookies
- Peppermint Oreo Cookies
- Red Velvet Blossoms
- Chocolate Covered Cherry Cookies
- Chocolate Peppermint Crunch Cookies
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Recipe
Triple Chocolate Christmas Cookies
Three times the chocolate makes these cookies an incredible dessert. Microwave a cookie for 10 seconds to enjoy a soft and melted chocolate center.
Ingredients
- 12 Ghirardelli chocolate squares (lava, raspberry, or caramel)
- 1 dark chocolate cake mix
- 8 tablespoons butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- ¼ cup chocolate melting wafers
- sprinkles
Instructions
- Unwrap the candy bars and place them in a bowl in the freezer.
- Place the dry cake mix, butter, vanilla, cream cheese, and egg in a mixing bowl. Beat until a soft dough forms. Refrigerate for one hour.
- Preheat oven to 350°F. Roll the dough into 24 equal balls.
- Cut each candy bar into quarters. Flatten each ball and wrap it around two frozen candy bars.
- Bake for 10 minutes. Do not over-bake. Let cool on the baking sheet for 2-3 minutes. Tap gently with the back of a spatula, then transfer to parchment paper to cool completely.
- Melt the chocolate wafers in a microwave-safe bowl for 1 minute. Stir until melted and creamy. Spoon into a plastic bag, then cut off one tip. Drizzle over the cooled cookies and top with sprinkles. Let set. Store in a sealed container.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 91Total Fat: 7gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 24mgSodium: 69mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Paul says
These are our family's new favorite Christmas cookie - an absolute hit. I used three different Ghirardelli flavors in the middle so each one is a surprise. Making another batch on Christmas Eve because we ran out.
Jocelyn says
That's awesome! I love that you did different flavors in the middle for a surprise. I totally need to do that next time we make them!!! Merry Christmas!
Chels+R. says
Perfect for any chocolate lover. And I happen to be such a person!
Maureen Blackburn says
What a great tip to microwave the cookie for a few seconds for a lava effect!!! Never would have thought of that. I have a grandson who loves chocolate molten cookies and cupcakes, but it is impossible to get them to him b/f the chocolate sets up. Thank you for this 🙂
Happy Valley Chow says
Boy oh boy those look absolutely dangerous...dangerously delicious! Fantastic recipe, pinned!
Amy says
I love your recipes, so creative and tasty.
Roxana says
Yes, I love cookies with surprises baked in the middle! These look so chocolatey and gooey and wonderful! 🙂
Rachel Cooks says
These look absolutely amazing! And thanks for the link love 🙂