Tim Tam Stuffed Chocolate Chip Cookie

Prepare yourselves, dessert lovers, because you’re about to embark on a journey to cookie nirvana! If you thought chocolate chip cookies couldn’t get any better, allow me to introduce you to the Tim Tam Cookie. This isn’t just any cookie; it’s a revolutionary treat that takes the beloved chewy, chocolate-studded cookie and elevates it with a secret, intensely chocolatey Australian surprise baked right inside.

I first stumbled upon the idea of baking a Tim Tam into a cookie during a late-night craving for something truly unique. As a recipe developer, I’m always on the hunt for ways to innovate classic comfort foods, and the moment the idea of merging an iconic Tim Tam biscuit with a warm, gooey cookie dough struck me, I knew I had found something special. The initial experiments were delicious, but refining the recipe to ensure the Tim Tam melts perfectly without oozing, and the cookie maintains its ideal texture, took some careful testing. But oh, was it worth it!

This recipe delivers a cookie that is crispy on the edges, wonderfully soft and chewy in the center, packed with melty chocolate chips, and then, BAM, you hit that warm, luscious Tim Tam core. It’s an experience, a sensation, and frankly, pure bliss in every bite. Whether you’re a long-time fan of Australian Tim Tams or simply looking for an unforgettable dessert that will impress everyone, this guide is your ticket to baking perfection. Get ready to bake a batch of cookies that are destined to become your new obsession!

Why These Tim Tam Cookies Will Be Your New Favorite

Why settle for a regular cookie when you can have one with a hidden treasure? Here’s why this Tim Tam cookie recipe is about to steal your heart (and your taste buds):

• The Ultimate Surprise Factor: Every bite is an adventure, leading to that incredible warm, melted Tim Tam center. It’s a delightful revelation!
• Irresistible Texture Contrast: You get the chewy softness of a perfect cookie, the slight crisp of the edges, the gooey chocolate chips, and then the delicate crunch of the biscuit within the melted Tim Tam.
• A Taste of Down Under: Introduce your friends and family to an iconic Australian treat in a brand new, exciting format.
• Deceptively Easy: Despite their impressive appearance, these cookies are incredibly straightforward to make, using common pantry staples (plus the star, Tim Tams!).
• Crowd-Pleasing Perfection: These aren’t just cookies; they’re conversation starters. They disappear quickly at potlucks, parties, and family gatherings.
• Perfect for Any Occasion: From a cozy night in to a show-stopping dessert for entertaining, Tim Tam Cookies fit right in.

I promise, once you experience the magic of a warm Tim Tam Cookie, you’ll never look back. Let’s dive into the delicious details!

Key Ingredients for Tim Tam Cookie Perfection

Achieving cookie perfection starts with understanding your ingredients. While the Tim Tam is the star, the supporting cast plays crucial roles in texture and flavor.

• Unsalted Butter (Cold, Cubed – 115g): Using cold, cubed butter is a bit of a secret weapon here. Unlike softened butter, which can lead to flatter, greasier cookies, cold butter slowly melts in the oven, releasing steam and creating pockets of air. This results in a chewier, more structured cookie. Always go for unsalted so you can control the salt content precisely.
• Brown Sugar (190g): Brown sugar is essential for that signature chewy texture and deep, caramel-like flavor. Its molasses content adds moisture and keeps the cookies soft even after cooling. Don’t substitute with white sugar entirely; it will change the cookie’s character significantly.
• Vanilla Extract (1 Tsp): A good quality vanilla extract enhances all the other flavors, especially the chocolate. It’s the unsung hero that adds depth and warmth to your cookies.
• Egg (Cold – 1): Just like the butter, a cold egg helps maintain the dough’s consistency and prevents excessive spreading during baking. It binds the ingredients, provides moisture, and contributes to the cookie’s structure.
• Plain Flour (245g): The foundation of our cookie. Measure accurately, preferably by weight, to ensure the correct dough consistency. Too much flour leads to dry, crumbly cookies; too little results in excessive spreading.
• Corn Flour (1 Tbsp): This is another texture secret! Corn flour (or cornstarch) makes cookies incredibly tender and soft. It interferes with gluten development, giving you a melt-in-your-mouth quality that’s hard to beat.
• Baking Soda (1/2 Tsp): Our leavening agent. Baking soda reacts with the acidic brown sugar to create carbon dioxide, which helps the cookies rise slightly and contributes to their chewy texture and golden-brown edges.
• Salt (1/4 Tsp): Don’t skip the salt! It balances the sweetness, amplifies the chocolate flavors, and prevents the cookies from tasting flat.
• Milk Chocolate Chips (180g): I prefer milk chocolate chips for Tim Tam cookies because they complement the sweetness of the Tim Tam biscuits perfectly. They melt beautifully and add another layer of chocolatey goodness. Feel free to use a mix of milk and dark, or even white chocolate if you prefer.
• Tim Tam Biscuits (6, cut in half): The star of the show! Original Milk Chocolate Tim Tams are fantastic, but don’t hesitate to experiment with different flavors like caramel, dark chocolate, or mint. Cutting them in half creates the perfect square shape to enclose within the cookie dough.

Step-by-Step Guide to Baking Tim Tam Cookies

Ready to get baking? Follow these detailed instructions for a batch of Tim Tam Cookies that will blow your mind.

Step 1: Prep Your Oven and Trays

• Preheat the oven to 160°C (fan). This slightly lower temperature helps the cookies bake evenly without over-browning the edges too quickly, giving the Tim Tam inside time to melt.
• Line 2 baking trays with parchment paper. This prevents sticking and makes cleanup a breeze. Set them aside for when your dough is ready.

Step 2: Cream Butter and Sugar

• In a large mixing bowl, combine the cold, cubed unsalted butter and brown sugar.
• Using a handheld beater (or a stand mixer with the paddle attachment), beat them together until they are just combined and appear creamy. This might take a minute or two. We’re not looking for fluffy here, just well-integrated.

Step 3: Add Wet Ingredients

• Add the vanilla extract and the cold egg to the butter-sugar mixture.
• Beat again until everything is fully combined and smooth. Scrape down the sides of the bowl to ensure no dry spots remain.

Step 4: Fold in Dry Ingredients

• In a separate bowl, whisk together the plain flour, corn flour, baking soda, and salt.
• Add the dry ingredient mixture to the wet ingredients.
• Using a spatula, gently fold them in until just combined. This is crucial! Overmixing flour develops gluten, leading to tough cookies. Stop mixing as soon as no streaks of flour are visible.

Step 5: Incorporate Chocolate Chips

• Add the milk chocolate chips to the cookie dough.
• Again, using your spatula, fold them in until they are evenly distributed. Don’t overdo it.

Step 6: Encase the Tim Tams!

• This is where the magic happens! Evenly divide your cookie dough into 12 equal cookie balls. I find weighing them helps ensure consistency, but eyeballing is fine too.
• Take one cookie ball and flatten it slightly with your hands into a disk.
• Place one half of a Tim Tam biscuit in the very center of the flattened dough.
• Carefully mould the cookie dough around the Tim Tam to completely seal it in. Ensure there are no gaps or exposed biscuit, as this can lead to oozing during baking. Roll it gently between your palms to form a neat ball again.

Step 7: Repeat and Prepare for Baking

• Repeat the process from Step 6 with the remaining cookie dough and Tim Tam halves until you have 12 perfectly encased cookie balls.
• Place the prepared cookies evenly spaced on your lined baking trays. Make sure to leave enough room between them (at least 2-3 inches), as they will spread.

Step 8: Bake to Golden Perfection

• Bake for 13-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to cook slightly as they cool. Overbaking will result in a dry cookie and a less gooey Tim Tam center.
• For the best results, bake one tray at a time in the center of the oven. This ensures even heat distribution and consistent baking. If you bake two trays, rotate them halfway through.

Step 9: Cool and Enjoy!

• Allow the Tim Tam cookies to cool slightly on the baking tray for about 5-10 minutes. They will firm up as they cool.
• Carefully transfer them to a wire rack to cool completely.
• For the ultimate experience, enjoy them while they are still warm and the Tim Tam inside is perfectly gooey!

Expert Tips for the Best Tim Tam Cookies

Baking is an art, but a few pro tips can elevate your craft to expert level.

• The Cold Factor is Key: Seriously, cold butter and cold egg are not just suggestions; they are crucial for controlling the spread of your cookies. This ensures they don’t flatten too much, keeping them deliciously thick around the Tim Tam center.
• Don’t Overmix the Dough: Once you add the flour, mix just until combined. Overmixing develops gluten, which makes cookies tough and less chewy. A light hand is a happy cookie.
• Perfectly Sealed Tim Tams: Take extra care when molding the dough around the Tim Tam halves. Any exposed biscuit might burn or cause the melted chocolate to ooze out onto your baking sheet. A completely sealed package is what you’re aiming for.
• Know Your Oven: Oven temperatures can vary widely. If your cookies are spreading too much, your oven might be too hot, or your butter wasn’t cold enough. If they’re not browning, it might be too cool. An oven thermometer is a baker’s best friend!
• Embrace Underbaking (Slightly): For that perfectly soft, chewy center and gooey Tim Tam, pull the cookies out when the edges are set and golden, but the very center still looks a touch soft. They will continue to set as they cool on the hot baking tray.
• Customization is Fun!
  • Different Tim Tam Flavors: Don’t be limited to original! Caramel, Dark Chocolate, or Mint Tim Tams will create unique flavor profiles.
  • Additions: A sprinkle of flaky sea salt on top right after baking enhances the chocolate. You could also mix in chopped nuts (pecans or walnuts) with the chocolate chips for extra crunch.
  • Chocolate Choice: Swap milk chocolate chips for dark chocolate for a richer, less sweet cookie, or use white chocolate chips for a different aesthetic.

Troubleshooting Common Cookie Problems

Even experienced bakers face challenges. Here’s how to tackle common issues when making Tim Tam Cookies:

• Cookies Spreading Too Much:
  • Culprit: Butter or egg too warm, overmixing, too little flour, or oven too hot.
  • Solution: Ensure butter and egg are cold. Don’t overmix. Measure flour accurately. Use an oven thermometer to verify temperature. You can also try chilling the cookie dough balls for 15-30 minutes before baking.
• Cookies Too Crumbly/Dry:
  • Culprit: Too much flour, overbaking, or not enough wet ingredients.
  • Solution: Measure flour by weight for accuracy. Avoid overbaking; remember they continue to cook on the tray.
• Tim Tams Oozing Out:
  • Culprit: Tim Tam not fully encased in dough, or dough too thin around the biscuit.
  • Solution: Ensure each Tim Tam half is completely sealed within the cookie dough. Make sure your dough balls are evenly sized and thick enough to fully cover the biscuit.
• Cookies Not Browning:
  • Culprit: Oven too cool, or too short baking time.
  • Solution: Verify oven temperature with a thermometer. Extend baking time by a couple of minutes, checking frequently. Baking one tray at a time in the center of the oven often helps.
• Cookies are Tough:
  • Culprit: Overmixing the dough, especially after adding flour.
  • Solution: Mix only until the flour streaks disappear. A few lumps of flour are better than overmixing. Use a spatula for folding, not a mixer.

The Secret Behind the Tim Tam Cookie Craze

Why are Tim Tams such a big deal, and why are these cookies so captivating? It all goes back to the biscuit itself. The Tim Tam is an Australian icon, a chocolate biscuit manufactured by Arnott’s. It consists of two malted chocolate biscuits separated by a light chocolate cream filling, all coated in a layer of textured chocolate. They’re deliciously crunchy, creamy, and intensely chocolatey – a true sensory delight.

The concept of a “Tim Tam Slam” or “Tim Tam Suck” is deeply ingrained in Australian culture. This involves biting off opposite corners of the biscuit, using it as a straw to drink a hot beverage (like tea, coffee, or hot chocolate), then quickly “slamming” the softened biscuit into your mouth before it disintegrates. The result is an explosion of warm, melted chocolate and biscuit goodness.

The Tim Tam Cookie takes this beloved “slam” experience and bakes it into a convenient, handheld form. When you bite into a warm Tim Tam Cookie, you get that same luxurious, melted chocolate surprise, but surrounded by a perfectly chewy cookie. It’s an innovative homage to a classic, transforming a simple biscuit into an extraordinary dessert experience that appeals to nostalgia and novelty alike. It’s no wonder these cookies have become such a viral sensation!

Storage and Freezing Instructions

To keep your Tim Tam Cookies fresh and delicious, proper storage is key.

• Storing Baked Cookies: Once your Tim Tam Cookies have completely cooled to room temperature, store them in an airtight container. They will stay fresh and soft at room temperature for up to 3-4 days. For that “freshly baked” gooey center experience, pop a cooled cookie into the microwave for 10-15 seconds before enjoying.
• Freezing Cookie Dough: If you want to prepare ahead, you can freeze the unbaked cookie dough balls (with the Tim Tams encased). Place the formed cookie balls on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once solid, transfer them to a freezer-safe airtight bag or container. They can be stored for up to 3 months. When ready to bake, place them directly from the freezer onto a prepared baking sheet and add an extra 2-4 minutes to the baking time.
• Freezing Baked Cookies: You can also freeze baked Tim Tam Cookies. Ensure they are completely cooled. Place them in a single layer in an airtight freezer-safe container or freezer bag, separated by parchment paper if stacking. They will keep well for up to 1 month. Thaw them at room temperature, or gently warm them in the microwave or a low oven for a few minutes.

Nutritional Information

Each Tim Tam Cookie (based on 12 servings) provides approximately:

• Calories: 312 kcal
• Carbohydrates: 44 g
• Fat: 14 g
• Protein: 3 g

Please note: These are estimated values and may vary based on specific brands of ingredients used and exact portion sizes.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making these sensational Tim Tam Cookies.

What are Tim Tam Cookies?

Tim Tam Cookies are a unique dessert creation that features a classic, chewy chocolate chip cookie dough wrapped around an Australian Tim Tam biscuit. When baked, the Tim Tam inside melts into a rich, gooey, chocolatey center, creating an incredibly indulgent and surprising treat. It’s a fusion of a traditional cookie and a beloved snack.

Can I use different types of Tim Tams for this recipe?

Absolutely! While the recipe uses standard Milk Chocolate Tim Tams, you are highly encouraged to experiment. Chewy Caramel Tim Tams add an extra layer of sweetness and chewiness, Dark Chocolate Tim Tams create a richer, more intense chocolate flavor, and Mint Tim Tams offer a refreshing twist. Any flavor you enjoy will likely be fantastic in these cookies! Just remember to cut them in half as directed.

How do I store Tim Tam Cookies for freshness?

Once your Tim Tam Cookies are fully cooled, store them in an airtight container at room temperature. They will remain fresh and delicious for about 3-4 days. For that ultimate warm, gooey center experience, pop a cooled cookie into the microwave for 10-15 seconds before serving. This revives the melted Tim Tam inside beautifully.

Can Tim Tam Cookies be frozen?

Yes, both the cookie dough and the baked cookies can be frozen.

• For unbaked dough: Form the cookie balls with the Tim Tams inside, then freeze them on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.
• For baked cookies: Once completely cooled, store them in an airtight container or freezer bag for up to 1 month. Thaw at room temperature or gently reheat.

What if I can’t find Tim Tams?

While Tim Tams are essential for this specific recipe, if they are unavailable in your region, you could try substituting with another similar chocolate-coated, creme-filled biscuit, such as a chocolate-covered digestive biscuit, though the flavor and melt profile will differ slightly. However, for the true “Tim Tam Cookie” experience, sourcing actual Tim Tams is recommended! Many international grocery stores or online retailers carry them.

Indulge in the Magic of Tim Tam Cookies!

There you have it – a comprehensive guide to baking the most delightful and surprising cookies you’ll ever make. These Tim Tam Cookies aren’t just a dessert; they’re an experience, a conversation starter, and a true testament to the joy of creative baking.

From the first crackle of the perfectly baked exterior to the moment you discover that warm, gooey, melted Tim Tam center, every bite is a journey of textures and intense chocolate flavor. They are perfect for sharing with loved ones, bringing to a potluck to impress, or simply savoring as a well-deserved treat after a long day.

So, gather your ingredients, channel your inner baking enthusiast, and prepare to create a batch of cookies that will disappear faster than you can say “Tim Tam Slam!” Don’t forget to come back and tell me how much you (and everyone else!) adored them. Happy baking, and enjoy every single irresistible bite!

Print