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In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 3-5 minutes.

Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the dark chocolate chips.

Cover the cookie dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.

While the dough chills, prepare the green chewy filling. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.

Add the green food coloring to the cream cheese mixture, starting with 1/4 teaspoon and adding more until you achieve a vibrant green color. Fold in the mini marshmallows.

Place the green filling mixture in the freezer for 15-20 minutes to firm up slightly, making it easier to handle.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Divide the chilled cookie dough into 8 equal portions. Take one portion and flatten it into a disc about 4 inches in diameter. Take about 2 tablespoons of the green filling and place it in the center of the dough disc.

Carefully bring the edges of the cookie dough up and around the filling, pinching them together to completely seal the filling inside. Gently reshape into a large, round cookie. Repeat with the remaining dough and filling.

Place the stuffed cookies on the prepared baking sheet, leaving ample space between them as they will spread. Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft.

Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This allows the filling to set and prevents them from breaking.


In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 3-5 minutes.

Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the dark chocolate chips.

Cover the cookie dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.

While the dough chills, prepare the green chewy filling. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.

Add the green food coloring to the cream cheese mixture, starting with 1/4 teaspoon and adding more until you achieve a vibrant green color. Fold in the mini marshmallows.

Place the green filling mixture in the freezer for 15-20 minutes to firm up slightly, making it easier to handle.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Divide the chilled cookie dough into 8 equal portions. Take one portion and flatten it into a disc about 4 inches in diameter. Take about 2 tablespoons of the green filling and place it in the center of the dough disc.

Carefully bring the edges of the cookie dough up and around the filling, pinching them together to completely seal the filling inside. Gently reshape into a large, round cookie. Repeat with the remaining dough and filling.

Place the stuffed cookies on the prepared baking sheet, leaving ample space between them as they will spread. Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft.

Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This allows the filling to set and prevents them from breaking.
