Chocolate Sprinkle Cookie Dough Stuffed Cookies

Name: Chocolate Sprinkle Cookie Dough Stuffed Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/3 cup vanilla protein powder (45g); 1/4 cup all-purpose flour (30g); 2 Tbsp coconut flour (14g); 3 Tbsp brown sugar alternative (36g); 2 Tbsp dutch black cocoa powder (10g); 1/4 tsp baking soda; Pinch of salt; 1/4 cup light butter (56g); 2 Tbsp sugar-free pancake syrup (30g); 1 tsp pure vanilla extract; 2 tsp rainbow sprinkles (8g); 2 Tbsp light butter (28g); 2 Tbsp brown sugar alternative (24g); 1/4 tsp pure vanilla extract; 1/4 cup all-purpose flour (30g); 2 Tbsp vanilla protein powder (15g); 2 tsp sugar-free pancake syrup (10g); Pinch of salt; 1 Tbsp mini m&m's (14g)

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
237 kcal
Course
Dessert
Cuisine
International

Chocolate Sprinkle Cookie Dough Stuffed Cookies

Heidi Hunt

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What's better than a cookie? A cookie dough stuffed cookie!!! These Chocolate Sprinkle Cookie Dough Stuffed Cookies are a cookie lovers dream. Rich, indulgent chocolate cookie with crunchy rainbow sprinkles stuffed with sweet, creamy cookie dough! They are just sinful!!

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Ingredients

Servings

Chocolate Sprinkle Cookies:

1/3 cup vanilla protein powder (45g)
1/4 cup all-purpose flour (30g)
2 Tbsp coconut flour (14g)
3 Tbsp brown sugar alternative (36g) I used Swerve
2 Tbsp dutch black cocoa powder (10g)
1/4 tsp baking soda
Pinch of salt
1/4 cup light butter (56g) cold
2 Tbsp sugar-free pancake syrup (30g)
1 tsp pure vanilla extract
2 tsp rainbow sprinkles (8g)

Cookie Dough Stuffing:

2 Tbsp light butter (28g) cold
2 Tbsp brown sugar alternative (24g) I used Swerve
1/4 tsp pure vanilla extract
1/4 cup all-purpose flour (30g)
2 Tbsp vanilla protein powder (15g)
2 tsp sugar-free pancake syrup (10g)
Pinch of salt
1 Tbsp mini m&m's (14g)

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Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

For the Cookie Dough Stuffing:

Using a hand mixer or a stand mixer, mix together the butter, brown sugar, and vanilla until combined.
Then add the flour, protein powder, salt, and pancake syrup and mix until all ingredients are incorporated.
Add the m&m's and knead the dough with your hands until the m&m's are evenly incorporated. Place the dough in the freezer to thicken while you prepare the cookies.

For the Chocolate Sprinkle Cookies:

In a large mixing bowl, combine the protein powder, all-purpose flour, coconut flour, brown sugar alternative, black cocoa powder, baking soda and salt. Mix until the ingredients are combine and there are no clumps.
Then add the butter, pancake syrup, and vanilla and mix with a silicone spatula until all the dry ingredients are incorporated and you have a ball of dough. Place in the freezer for 5-10 minutes so that the dough is easier to shape.

Assemble:

Break the chocolate cookie dough in 8 pieces and roll into a ball with your hands. It helps to add a little water to your palms before rolling to prevent the dough sticking to your hands. For exact macros, make each cookie 28g.
Once cookies are rolled out, space them a few inches apart on the baking sheet and flatten as much as you can without breaking the cookie. You can use the water on your palm trick again or use another sheet of parchment paper sprayed with nonstick cooking spray to flatten the cookies.
Take the cookie dough out of the freezer and roll into 4 large balls. Place the cookie dough balls on top of 4 of the cookies. For exact macros, use 30g.
Take remaining 4 chocolate cookie dough pieces and lay them over the cookie dough. Pick them up and pinch the sides together. Once the seams of the cookies are together, gently roll the sides to ensure it stays all together. Then flatten back out some with your palms.
Place sprinkles on a small plate and dip one side of the cookie into the sprinkles to cover. Gently press down and place back on the baking sheet, sprinkle side up. Repeat with all the other cookies and make sure to place them a few inches apart.
Bake for 8-10 minutes, then take out and transfer to a wire rack to prevent further baking. Let cool and enjoy!

Notes

Keep cookies stored in an airtight container. Stored well, they will remain fresh for 3-4 days at room temperature or for 6-7 days if stored in the fridge.
To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking flour in place of all-purpose flour.

Nutrition Information

Show Details

Serving 1cookie (86g) Calories 237kcal (12%) Carbohydrates 20.5g (7%) Protein 14.7g (29%) Fat 10.7g (16%) Saturated Fat 1.1g (6%) Fiber 2.8g (11%) Sugar 2g (4%)