Mocha Chip Donut Stuffed Cookies Recipe

Introduction

These Mocha Chip Donut Stuffed Cookies combine the best of both worlds: rich coffee-flavored cookie dough filled with soft glazed donut pieces, all topped with a luscious coffee glaze. Perfect for coffee lovers and anyone looking for a unique, indulgent treat.

Ingredients

• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 cup unsalted butter, room temperature
• 2 eggs
• 2 tsp vanilla bean extract
• 2¾ cups all-purpose flour
• 1 TBSP instant coffee
• 1 tsp baking soda
• ¾ tsp kosher salt
• 2 cups mini semisweet chocolate chips
• 6 glazed donuts, quartered (for the filling)
• 2 ½ cup powdered sugar (for the glaze)
• 2 tsp instant coffee (for the glaze)
• ¼ cup milk (for the glaze)
• ¼ cup light corn syrup (for the glaze)

Instructions

1. Step 1: In the bowl of a stand mixer fitted with a paddle attachment, beat the light brown sugar, granulated sugar, and butter until soft and creamy.
2. Step 2: Add the eggs one at a time, mixing well after each addition, then add the vanilla bean extract and mix to combine.
3. Step 3: Add the all-purpose flour, instant coffee, baking soda, and kosher salt to the wet ingredients. Mix until just combined.
4. Step 4: Fold the mini semisweet chocolate chips gently into the dough. Cover the dough and refrigerate for 30 minutes.
5. Step 5: On a clean work surface, divide the chilled dough into 2-ounce disks. Flatten each disk slightly.
6. Step 6: Place a quartered glazed donut piece on top of half the dough disks. Cover each with another disk and seal the edges well.
7. Step 7: Roll the sealed dough into balls and transfer them to a parchment paper-lined baking sheet. Refrigerate the cookies overnight for best results.
8. Step 8: Preheat the oven to 375°F (190°C). Bake the cookies for about 15 minutes or until the edges turn golden brown. Remove and let cool completely on a wire rack.
9. Step 9: To make the glaze, whisk together powdered sugar, instant coffee, milk, and light corn syrup until smooth.
10. Step 10: Once the cookies are cool enough to handle, drizzle the coffee glaze on top, allowing it to drip down the sides. Let the glaze set before serving.

Tips & Variations

• Use fresh glazed donuts for a softer, gooey filling inside your cookies.
• Substitute instant coffee with espresso powder for a stronger coffee flavor.
• Chill the dough thoroughly to prevent spreading and keep the donuts intact when baking.
• Try adding a pinch of cinnamon to the dough for a subtle warm spice.
• For a non-caffeinated option, omit the coffee and replace with vanilla extract and cocoa powder.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Reheat gently in a microwave for 10-15 seconds to soften the donut filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of donuts for the filling?

Yes, you can experiment with different glazed or filled donuts, but glazed donuts work best for melting inside the cookie and providing a sweet, soft center.

Do I have to refrigerate the cookies overnight?

Refrigerating the cookies overnight helps the dough firm up and prevents spreading during baking. If short on time, refrigerate for at least 2 hours, but overnight yields the best shape and texture.

Mocha Chip Donut Stuffed Cookies Recipe

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4.6 from 241 reviews

Mocha Chip Donut Stuffed Cookies are a delightful fusion treat featuring a rich coffee-flavored cookie dough loaded with mini chocolate chips and a surprise glazed donut center. These soft-baked cookies deliver a perfect balance of mocha sweetness and indulgent glaze, making them an irresistible dessert for coffee and chocolate lovers alike.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 11 hours 35 minutes
• Yield: Approximately 12–14 stuffed cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 cup unsalted butter, room temperature
• 2 eggs
• 2 tsp vanilla bean extract
• 2¾ cups all-purpose flour
• 1 TBSP instant coffee
• 1 tsp baking soda
• ¾ tsp kosher salt
• 2 cups mini semisweet chocolate chips

For the Filling:

• 6 glazed donuts, quartered

For the Glaze:

• 2 1/2 cups powdered sugar
• 2 tsp instant coffee
• 1/4 cup milk
• 1/4 cup light corn syrup

Instructions

1. Prepare the dough: In the bowl of a stand mixer fitted with a paddle attachment, beat the light brown sugar, granulated sugar, and unsalted butter until soft and creamy. This ensures a smooth and well-incorporated base for your cookie dough.
2. Add eggs: Add eggs one at a time to the mixture, beating well after each addition to fully combine and create a light, fluffy texture.
3. Add vanilla extract: Mix in the vanilla bean extract to enhance the dough’s flavor with warm vanilla notes.
4. Incorporate dry ingredients: Combine the all-purpose flour, instant coffee, baking soda, and kosher salt in a separate bowl, then add to the wet ingredients. Mix just until combined to avoid overdeveloping the gluten, which can make cookies tough.
5. Fold in chocolate chips: Gently fold the mini semisweet chocolate chips into the dough to evenly distribute the chocolate in every bite.
6. Chill the dough: Cover the bowl and refrigerate the dough for 30 minutes. This allows the flavors to meld and firms up the dough for easier handling.
7. Assemble the cookies: On a clean work surface, divide the chilled dough into 2-ounce disks. Flatten each disk slightly. Place a quartered piece of glazed donut onto half of the disks, then top with the remaining dough disks. Seal the edges thoroughly to encase the donut filling.
8. Shape and refrigerate: Roll each filled sandwich into balls and transfer them onto a parchment paper-lined baking sheet. Refrigerate the sheet overnight to help maintain the shape during baking.
9. Preheat oven: Heat your oven to 375°F (190°C) before baking.
10. Bake the cookies: Bake the cookies for 15 minutes or until the edges turn golden brown. Remove from oven and allow them to cool completely on the baking sheet.
11. Prepare the glaze: In a mixing bowl, whisk together powdered sugar, instant coffee, milk, and light corn syrup until smooth and shiny. This glaze will add a glossy, sweet mocha finish.
12. Glaze the cookies: Once cookies are cool enough to handle, drizzle the coffee glaze over the top, allowing it to drip off onto a wire rack to set slightly before serving.

Notes

• Refrigerating the dough and cookies before baking helps maintain their shape and improves texture.
• Use fresh glazed donuts for the filling to ensure the best flavor and softness.
• Instant coffee powder enhances the mocha flavor without adding extra moisture.
• If you don’t have vanilla bean extract, regular vanilla extract works as a substitute.
• Store the cookies in an airtight container to keep them fresh and soft.

Keywords: mocha chip cookies, stuffed cookies, donut cookies, coffee flavored cookies, chocolate chip cookies, dessert recipe