Small Batch Stuffed Cookies
*This post may contain affiliate links. Please see my disclosure for more details!*
A deliciously easy recipe of small batch stuffed New York style cookies, stuffed with chocolate chips, to serve two
Cookies
My New York style cookies have quickly become a viral favourite, and for good reason. Over the past few years, this indulgent cookie recipe has consistently ranked as the most popular on my baking blog. In particular, the classic New York style chocolate chip cookie stands out as the ultimate reader favourite, bringing in millions of views and countless five-star reviews.
These bakery-style cookies are inspired by my first trip to New York City, where I fell in love with the oversized, chunky cookies found in every corner bakery. Designed to be more than double the size of a regular cookie, this small batch recipe delivers thick, soft, and chewy cookies that are perfect for satisfying serious cookie cravings, without having to make a full dozen.
Whether you’re searching for a small batch stuffed cookie recipe or the best New York style chocolate chip cookies, this one is a must-bake.
Small batch bakes
While my original New York style cookie recipes typically yield eight-ten large cookies, I know that sometimes, a full batch just isn’t what you’re after. Maybe you’re low on freezer space, or maybe you’re simply craving a fresh, warm cookie or two, without the extras. That’s exactly why I created my Small Batch Bakes series.
Even though I’m lucky enough to have a freezer packed full of baking experiments, I often find myself wanting the joy of baking without committing to a big batch. Sometimes, I just want to bake a little something special. That’s where small batch baking comes in.
This new series is all about small batch cookie recipes and treats, typically yielding just 4-6 servings or less (and on this occasion, 2). For this recipe, you’ll get two perfect New York style cookies; thick, chewy, and bakery-style in every bite. Whether you’re baking for two or just for yourself, these small batch cookies are everything you need and nothing you don’t.
The cookie dough
This small batch New York style cookie dough is inspired by my classic full-size recipe, but I’ve made a few key tweaks to make it perfect for a smaller yield. These ingredient adjustments ensure the dough still delivers that signature thick, chewy texture, without the need for complicated scaling or leftover ingredients. Here’s what goes into this easy small batch cookie dough:
- Butter – You can use either unsalted butter or baking spread. Both work well in this recipe.
- Sugar – I opt for light brown soft sugar only. It gives a richer flavor, and using one type keeps things simple when working in smaller quantities, but you can use caster sugar or granulated sugar
- Egg – One egg yolk is all you need. It adds the right amount of moisture without overwhelming the dough.
- Vanilla extract – A small splash adds flavour and depth, though it’s totally optional.
- Plain flour – I stick with plain (all-purpose) flour since it doesn’t contain raising agents, giving more control over the rise.
- Cocoa powder – I wanted to make these a chocolate base to make them different to my other small batch cookies, and the super chocolatey flavour was delightful
- Raising agents – Just baking powder is used here. It’s easier to measure accurately in small amounts compared to bicarbonate of soda.
- Salt – A pinch of sea salt enhances all the flavours, especially the chocolate.
- Chocolate chips – I used a mix of white, milk, and dark chocolate chips for that fully-loaded, bakery-style look and taste. Feel free to swap in chunks or your favorite chocolate bar pieces
This base is ideal for making 2 large stuffed New York style cookies, perfect for a cozy night in or a quick sweet fix, or it can make four regular stuffed cookies.
Stuffing the cookies
These cookies are designed to be a stuffed cookie recipe, and they are glorious because of that. I have done a few stuffed cookie recipes such as my biscoff stuffed NYC cookies, my Nutella stuffed cookies, and even my pistachio nyc cookies and I adore them all.
Even though my stuffed cookies make a normal sized batch, I wanted to show with this recipe that you can make a smaller stuffed cookie batch, really easily. If making two cookies from this recipe, I use a heaped tablespoon of spread per cookie, and if I am making four smaller cookies out of the batch, I use four heaped teaspoons of spread.
You can use so many things for the middle of the cookie such as Nutella, biscoff, white chocolate hazelnut spread, pistachio spread, chocolate orange spread, or even ganache. You need to scoop the portion of spread, and make sure they are frozen solid to make the wrapping of the cookie dough much easier. I usually freeze the spread for at least a couple of hours.
Baking a full batch
My regular recipes such as my triple chocolate NYC Cookies, and my white chocolate fudge NYC Cookies all serve typically eight larger cookies. The batch itself is obviously larger, and uses more of every ingredient as you would expect. My lemon poppyseed cookies and my almond croissant cookies are larger NYC Cookies that are also stuffed,
If you have freezer space, or you want to serve more, these recipes are the best ones to follow compared to making this recipe larger. Sometimes in baking, it’s best to follow a larger batch and then serve more people, because the ratios of raising agents, eggs, and all sorts can vary – baking is science after all.
Tips & Tricks
- This recipe is designed to serve two cookies in the New York style
- If you want to make four stuffed cookies, that are slightly smaller, weigh each cookie to 60g and stuffed with one heaped teaspoon of frozen spread, and bake for 8-9 minutes
- The chilling stage of the cookie dough helps create the texture you are after
- You can use any combination of chocolate chips you want
- If you want to make a larger batch, look at my New York chocolate chip cookie recipe
- Let me know in the comments what other small batch recipes you would like to see
- If you want these to be vanilla/plain base, remove the cocoa powder and use 75g plain flour total
Small Batch Stuffed Cookies!
Ingredients
- 2 heaped tbsps chocolate spread (see notes)
- 35 g unsalted butter/baking spread
- 45 g light brown soft sugar
- 1 egg yolk
- 0.25 tsp vanilla extract
- 60 g plain flour
- 15 g cocoa powder
- 0.25 tsp baking powder
- pinch of sea salt
- 75 g chocolate chips
Instructions
- Add the tablespoons of spread to a lined plate/tray and freeze until solid
- Line a small baking tray with parchment paper
- Mix together the butter and sugar
- Add the egg yolk and vanilla and mix
- Add the flour, cocoa powder, baking powder and salt and mix again
- Mix through the chocolate chips
- Split the dough into two - about 125g each
- Carefully press the dough into the palm of your hand and place the frozen spread in the middle and wrap the cookie dough around firmly
- Place onto the tray and chill in the fridge for about an hour
- Preheat the oven to 200ºc/180ºc fan
- Bake for 12-14 minutes
Notes
- This recipe is designed to serve two cookies in the New York style
- If you want to make four stuffed cookies, that are slightly smaller, weigh each cookie to 60g and stuffed with one heaped teaspoon of frozen spread, and bake for 8-9 minutes
- The chilling stage of the cookie dough helps create the texture you are after
- You can use any combination of chocolate chips you want
- If you want to make a larger batch, look at my New York chocolate chip cookie recipe
- Let me know in the comments what other small batch recipes you would like to see
- If you want these to be vanilla/plain base, remove the cocoa powder and use 75g plain flour total
Enjoy!
Find my other recipes on my recipes page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Absolutely love the small batch recipes, thank you. I would love to see the gingerbread NYC Cookies and the White chocolate macadamia recipes scaled down for small batches. To be honest all the cookie recipes haha
hi. can you make a small batch for red velvet ?
I love your small batch recipes. I am living on my own. Full batches are too much for me. Although I usually give part to family and friends, sometimes that is not possible and then a full batch would be too much. So aI am delighted to get the possibility just to bake these for myself.
I would love to see some of the traditional biscuit recipes, like Hobnobs or Digestives. And even scones etc. A small fruit loaf cake would be a dream, too.
Thank you for this recipe. As I enjoy baking but its just myself and husband we don’t need to be eating treats all the time. A small batch recipe is great because its just that small usually 2 large cookies BUT I have taken a small batch recipe and made small cookies for my toddler granddaughter. I look forward to any small batch recipe you create.
Love your recipes, thank you. There is no cocoa within the ingredients, how much cocoa and flour please, if not making plain ones?