Chocolate Filled Cookies

5 from 20 votes

These delicious Chocolate Filled Cookies are a delightful treat for any chocolate lover. The soft and chewy plant-based cookie dough is filled with a luscious, melty vegan chocolate center, creating a heavenly combination of textures and flavors.

Prep Time20

Cook Time10

Chill Time30

Total Time1

Course: Dessert, Sweets

Cuisine: Dairy-Free, Vegan

Servings: cookies

Calories: 242kcal

Author: Jacqui Wormington

Equipment

Ingredients

75 grams vegan butter at room temperature
40 grams cane sugar
40 grams brown sugar
¼ teaspoon vanilla extract
35 mililiters plant milk such as oat or almond
¼ teaspoon baking soda
¼ teaspoon baking powder
A pinch salt
150 grams all-purpose flour
200 grams vegan chocolate (We used 2 bars of 7th Heaven Chocolate. Their "classic" flavor, and their "cookies & cream" to fill some of the cookies as a variation)

US Customary - Metric

Get Recipe Ingredients

Instructions

Prepare cookie dough

Start by preparing the cookie dough. In a mixing bowl, using an electric mixer with a whisk or paddle attachment beat the vegan butter, cane sugar, and brown sugar until fluffy (for a minimum of 1 minute). Add the vanilla extract and plant milk. Add the baking soda, powder, and salt. Beat until everything is combined.
Next, gently add flour and mix until the cookie dough forms. Be sure not to overmix the dough.
Break apart one half of the classic vegan chocolate bar and roughly chop it into pieces (50g / 1.7 oz). Using a spatula, fold in the chopped chocolate pieces. Cover and chill for at least 30 minutes, or up to several hours/overnight.

Filling the cookie dough with chocolate

Preheat your oven to 180°C (355°F).
Using a cookie scoop, scoop 1 tablespoon of chilled dough onto a parchment-lined sheet, leaving around 2 inches (5cm) of space between the balls of cookie dough.
Break apart the remaining vegan chocolate bars into pieces (150g / 5.2 oz). Place two stacked pieces of chocolate onto the scooped cookie dough on the baking sheet and press them down.
Then, scoop another cookie dough ball of around ½ - 1 tablespoon size. Shape it into a dome and place it on top.
Smooth the edges gently, making sure it's sealed. If needed place the ball in your palm and gently rotate to seal the edges. Repeat until no dough remains.

Baking

Bake the cookies for 10 to 15 minutes, or until the edges are golden brown in the center of your oven.
Remove the chocolate-filled cookies from the oven and allow them to cool on the baking sheet until they are cool enough to eat. Wait at least 10 minutes. Be sure not to burn yourself on the melted chocolate inside. Enjoy!

Notes

Storage: Place the cookies in an airtight container, such as a cookie jar or a resealable plastic bag. This will help preserve their freshness and prevent them from becoming stale. For added protection, you can also place a sheet of parchment paper between the layers of cookies to prevent them from sticking together. They usually keep fresh for two to four days. We like to shortly stick them into the convection oven to warm the chocolate inside and crisp them up after storing them.

Freezing: If you want to store the cookies for a longer period, you can freeze them for up to 3 months. Allow the cookies to cool completely, then place them in a freezer-safe container or freezer bag. Make sure they are well-sealed to prevent freezer burn. When you're ready to enjoy them, simply thaw them at room temperature or warm them up in the oven for a few minutes.

Nutrition