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–+ servings

Chocolate Caramel Stuffed Cookies

These Chocolate Caramel Stuffed Cookies are everything a vegan cookie should be. They are soft, chewy, and filled with molten caramel fudge that melts right into the centre. They’re the perfect balance of rich cocoa, buttery texture, and sweet caramel.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill 2 hours
Total Time 2 hours 27 minutes
Course Dessert
Cuisine American
Servings 13 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

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.

Notes

Note 1: Some of the fudge may have melted out of the base of the cookie. So if you don't keep them in contact with the baking paper and place on a plate, the fudge will set into the plate making them difficult to remove. Keep the cookies on the baking paper until they are totally set and you can slide them off easily. 
Keyword caramel, chocolate, cookies
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