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Mocha Chip Donut Stuffed Cookies

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These Mocha Chip Donut Stuffed Cookies are where coffee, chocolate chip cookie, and glazed donut become one.

A close-up view of a large cookie split in half, revealing a soft, fluffy donut-like center surrounded by thick, chocolate chip-studded cookie dough. The texture contrast between the airy inner layer and the dense outer cookie is clearly visible. The halves are stacked on a small white plate against a dark background, highlighting the decadent and unique stuffed design.

If you’re the kind of person who can’t decide between a cookie and a donut these Mocha Chip Donut Stuffed Cookies are the recipe you didn’t know you were waiting for.

I mean I couldn’t have an anniversary week without some over the top recipe, right?

Inside each oversized cookie is a surprise: a soft piece of glazed donut tucked into a tender, chocolate chip laced dough with just enough coffee to keep things interesting.

Finished with a shimmering drizzle of coffee donut glaze, these cookies are indulgent, creative, and unlike anything you’ve had before.

These are rich, chewy, gooey, and sweet with just the right touch of coffee.

A stack of three large, thick cookies with a golden-brown color, studded with chocolate chips and lightly glazed with a shiny coating. The cookies are irregularly shaped and appear soft and slightly gooey inside. They are balanced on a small white dish against a solid black background, emphasizing their texture and size.

I must fully admit I did not get this idea from my own head.

I had a friend who was in Miami and went to a place called Night Owl Cookies.

Which is open until 2am.

Anyway, she sent a picture of a chocolate chip cookie filled with a glazed donut.

I asked if the cookies were coffee flavored and she replied no.

To which I felt there was a missed opportunity since coffee and donuts go hand in hand.

She asked me if I thought I could make some here at home for her.

So I set off to do so.

As luck would have it, I actually found the recipe online.

I was so excited as usually that never happens and I spend forever and a day trying to figure out what the cookie was supposed to taste like.

A thick chocolate chip cookie sliced in half and stacked on a small white plate, revealing a soft, fluffy donut-like center surrounded by dense, golden-brown cookie dough. The cookie is generously studded with melted chocolate chips, and a few crumbs are scattered on the plate. The background is completely black, emphasizing the cookie’s texture and indulgent donut filling.

Do I have to use the coffee?

Not everyone is a coffee fan, I get that.

These can easily be made without the coffee.

No need to substitute anything else.

Can I use any donut?

You can use whatever donut you would like.

As long as you think it would go with coffee.

I went the classic glaze donut.

Krispie Kreme donuts to be exact.

If you want to get crazy and make your own donuts, go for that.

But I’m lazy, so I bought mine.

A close-up image of a hand holding half of a thick chocolate chip cookie, revealing a soft, airy donut-like center. The cookie is golden-brown with visible chocolate chips embedded in the dough. The fluffy inner layer contrasts with the chewy outer texture. The background is softly blurred, keeping focus on the detailed texture of the cookie and the hand holding it, which wears a delicate silver ring.

Let’s Make Some Cookies:

For the Dough:

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and both granulated and brown sugar together until soft and creamy.
  2. Add eggs, one at a time, mixing well after each addition.
  3. Mix in the vanilla extract.
  4. Add in the dry ingredients: flour, instant coffee, baking soda, and salt. Mix until just combined, be careful not to overwork the dough.
  5. Fold in chocolate chips.
  6. Cover and refrigerate the dough for 30 minutes to allow it to firm up slightly for shaping.

For the Cookies:

  1. Divide the chilled dough into 2 ounce portions and flatten them into disks.
  2. Place a small piece of glazed donut on top of half the dough disks.
  3. Cover with the remaining dough disks and seal the edges well.
  4. Roll into balls and place on a parchment-lined sheet tray.
  5. Refrigerate the assembled cookie dough overnight to help the flavors develop and maintain shape during baking.

To Bake:

  1. Preheat your oven to 375°F (190°C).
  2. Bake the cookies for 15 minutes, or until the edges are golden brown.
  3. Let the cookies cool completely before glazing.

For the Glaze:

  1. In a bowl, mix together:
    • 2 1/2 cups powdered sugar
    • 2 tsp instant coffee
    • 1/4 cup milk
    • 1/4 cup light corn syrup
  2. Once the cookies have cooled, drizzle the glaze over the top, allowing it to drip slightly over the sides.
  3. Transfer to a wire rack to let the glaze set.

These cookies are more than just a fun twist that is perfect for coffee lovers, brunch tables, or impressing your friends with something unforgettable.

The contrast between the crisp cookie exterior, soft donut center, and sweet coffee glaze is simply irresistible.

Make a batch. Brew a fresh cup. And prepare to fall in love.

A close-up of a cookie sliced in half and stacked, showcasing a unique filling of fluffy donut bread inside a thick, golden-brown chocolate chip cookie. The cookie exterior is dense and studded with chocolate chips, while the center reveals a soft, airy interior with a distinct texture contrast. The image is set against a softly blurred brown background, with the halves resting on a smooth white plate.

Want More Cookie Recipes?

Double Chocolate Rainbow Chip Cookies

Strawberry Cheesecake Chocolate Chip Cookies

Vanilla Bean Caramel Thumbprint Cookies

White Chocolate Dried Pineapple Salted Macadamia Nut Cookie

Caramel Cream Filled Snickerdoodles

Mocha Chip Donut Stuffed Cookies

Mocha Chip Donut Stuffed Cookies

Ingredients

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

Instructions

  1. For the Dough:
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat sugars and butter until soft and creamy.
  3. Add eggs one at a time, mixing between each addition.
  4. Add vanilla and mix to combine.
  5. Add flour, instant coffee, baking soda, and salt. Mix until just combined.
  6. Fold in chocolate.
  7. Cover and refrigerate 30 minutes.
  8. For the Cookies:
  9. On a work surface, divide and flatten Dough into 2-ounce disks.
  10. Top half of the Dough with 1 piece of donut.
  11. Place remaining Dough disks over top and seal.
  12. Roll into balls and transfer to a parchment paper-lined sheet tray. Refrigerate overnight.
  13. :Heat oven to 375°F.
  14. Bake Cookies for 15 minutes, or until edges are golden brown. Let cool completely.
  15. For the glaze
  16. Mix together 2 1/2 cups powdered sugar, instant coffee, 1/4 cup milk, and 1/4 cup of light corn syrup.
  17. Once the cookies are cool enough to handle, drizzle the coffee donut glaze on top and let it drip off on a wire rack.

Notes

Adapted from Night Owl Cookies

© Peabody

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