These Vegan Chocolate Caramel Stuffed Cookies are pure indulgence — a crisp-edged, fudgy-centred dream with molten caramel inside every bite. They’re bakery-style cookies made easily at home, and the smell alone will make your kitchen feel like heaven.
If you love cookies, you have to try my Chocolate Chips Cookies, or if you don’t have much time but want a cookie like, now, then make my 1 Minute Kinder Cookie.
There’s just something magic about biting into a cookie and finding a soft, buttery caramel centre. These cookies are everything I love in a dessert: rich, chewy, slightly salty, and completely dairy-free. The texture balance is spot-on, the outside crisps up beautifully while the middle stays soft and chewy. They’re not just delicious but also surprisingly easy to make; you don’t need a mixer (I used my electric hand mixer to cream the butter and sugars), and the dough comes together in minutes. Chilling the dough helps create that perfect structure, and the caramel stays neatly tucked inside rather than oozing everywhere. Plus, these cookies freeze like a dream, meaning you can bake a fresh batch whenever the craving hits. I’ve tested them multiple times to get the right chew, and they truly rival any bakery cookie — vegan or not.
Main Ingredients & Why We Use Them
- Vegan Butter – Gives that rich, buttery flavour and crisp edges. I use Nuttelex Buttery; it holds up well when creamed and browns beautifully.
- Plain Flour – The structural backbone; keeps the cookies soft but firm enough to hold the caramel.
- Dutch-Process Cocoa Powder – Adds depth and that classic dark-chocolate bitterness that pairs perfectly with the sweet caramel.
- Brown + Caster Sugar – Brown sugar adds chewiness and caramel undertones, while caster sugar gives crispness.
- Coconut Vanilla Yoghurt – Replaces eggs for moisture and structure. It also adds a subtle tang that balances the sweetness.
- Cornflour & Baking Soda – Cornflour softens the texture; baking soda helps them rise just enough for that bakery puff.
- Vegan Chocolate Chips – For melt-in-the-mouth pockets of chocolate throughout.
- Caramel Fudge Pieces – The star! They melt into gooey centres, creating that dreamy contrast of textures. I use my soft caramels for the centre and you could use store bought as well but I can’t promise they’ll be as yummy!
Vegan Chocolate Caramel Stuffed Cookies Ingredients
How to Make It
Cream the vegan butter with both sugars until light and fluffy, then mix in the yoghurt and vanilla. In another bowl, whisk the dry ingredients until smooth and lump-free. Combine the two, fold through the chocolate chips, and chill the dough for at least two hours (non-negotiable for vegan butter!). Once chilled, scoop large balls, press a caramel piece into the middle, and seal it completely. Bake at 180 °C fan for 12 minutes — the edges should be set, but the centre will still look soft. Sprinkle flaky salt on top and inset small pieces of fudge and chocolate chips while warm if you want that gourmet touch.
Variations and Substitutes
If you’re out of vegan caramel fudge, try using a square of dark chocolate, a dollop of peanut butter, or even a vegan truffle inside. Swap half the cocoa for black cocoa if you want a deep, Oreo-like colour. You can also play with flavours — add a shot of espresso powder to intensify the chocolate or a spoonful of tahini for a nutty twist. These cookies also work perfectly as a dessert base — think cookie ice-cream sandwiches or crumble them over a brownie sundae for extra indulgence.
Equipment
You’ll want a mixing bowl, whisk, and baking tray, but the secret weapon here is a good food processor or hand mixer. If you don’t have one, hand-mixing works fine; it just takes a little arm power!
How to Serve It
Best enjoyed warm, straight from the oven when the caramel is molten and the chocolate chips still melty. Pair with a scoop of vanilla ice cream or crumble one over your morning coffee for an unapologetic treat. They also make perfect edible gifts when wrapped individually in parchment.
How to Store It
Store cooled cookies in an airtight container at room temperature for up to 4 days, or refrigerate the dough balls and bake fresh when needed. They freeze beautifully — up to 3 months — just bake from frozen and add an extra minute or two.
How to Make It
Chocolate Caramel Stuffed Cookies
Ingredients
Wet Ingredients
- 225 g vegan butter
- 200 g brown sugar
- 100 g caster sugar
- 70 g coconut or oat vanilla yoghurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 270 g plain flour
- 50 g cocoa powder Dutch-process preferred for richer flavour
- 3 teaspoon cornflour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins & Filling
- 250 vegan choc chips
- caramel fudge pieces for the centre 10g g per cookie
Instructions
Cream
- Using an electric mixer, cream butter + sugars until fluffy (2–3 min).
Add wet
- Using a spatula, mix in the yoghurt + vanilla.
Add dry
- Using a seperate large bowl, whisk dry ingredients. This helps evenly distribute the cocoa so you don’t end up with dry pockets.
Combine
- Combine both wet and dry ingredients together. It will be sticky but overtime it will firm up so don’t stress. Fold in the choc chips once the mixtures are fully combined.
Chill
- Place the bowl with the dough to chill for around 1-2 hours. This is essential to prevent overspreading with vegan cookies.
Scoop
- Once chilled and dough has firmed up, scoop large into large balls (~80 g each). Make an indent large enough for the caramel fudge and place in the centre. Seal completely.
Freeze
- Once all balls are shaped, freeze for 10–15 min before baking to prevent additional overspreading.
Bake
- Bake at 180 °C (fan) for 12 mins. The edges should set, centre still soft.
Set
- Let cool on tray for 5 minutes and then transfer to the counter. Be careful when moving as they will be soft and pliable. Keep them on the baking sheet while they set. Note 1.
Decorate
- Sprinkle flaky salt, cut up some small fudge pieces and choc chips and insert when cool but not fully set.
