Candy Bar Stuffed Cookies (Vegan)
Who doesn’t love a thick, soft cookie with a gooey, chocolatey surprise inside? These candy bar stuffed cookies feature a simple, soft, dense cookie base wrapped around a chocolatey mini candy bar. I came across Harken snack-size superfood candy bars and thought they would be perfect for a stuffed cookie. These delicious little delights could not be easier to make and are 100% plant based (thank you Harken candy bars), don’t be surprised if they disappear faster than you can make them.
PREP TIME
15 minutes
COOK TIME
14 minutes
INGREDIENTS
9
Serves: 14
Ingredients
- 4 Tbsp4 Tbsp4 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
- 8 Tbsp8 Tbsp8 Tbsp Plant-Based Butter, -room temperature
- 2 cups2 cups2 cups All Purpose Flour
- .5 tsp.5 tsp.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 cup.5 cup.5 cup Cane Sugar
- .5 cup.5 cup.5 cup Coconut Sugar
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 7 whole7 whole7 whole vegan snack size candy bars, (Harken Snack Size Superfood Candy Bars)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the flour, baking powder and baking soda to a small bowl, whisk and set aside.
- Add the butter, cane sugar and coconut sugar to a medium bowl. Using a handheld mixer, blend at medium-high speed for 2 minutes or until light and fluffy.
- Add the yogurt and vanilla extract to the butter mixer and blend at medium speed for 1 minute or until well combined.
- Add the dry ingredients to the wet ingredients, blending at medium speed just until no more flour can be seen.
- Cut the 7 snack size candy bars in half to give yourself 14 pieces. (A link to the vegan candy bars I used is below.)
- Line a small pan with parchment paper.
- Scoop 2 tablespoons of cookie dough, roll it into a ball, press a candy bar piece into the center and roll the dough back into a ball. Place it on the lined cookie sheet. Repeat with the rest of the dough and candy bar pieces. You should end up with 14 cookies.
- Cover and place the dough balls in the refrigerator to chill overnight. (I strongly suggest letting the dough chill overnight, you will get a thicker, denser cookie, but if you can't wait, at least let the dough chill for 2 to 3 hours - be prepared, there may be a little spreading.)
- Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
- Bake the cookies for 14 minutes. Once out of the oven, bang the pan a few times to flatten them slightly. (keep any unbaked dough balls in the refrigerator between batches)
- Let the cookies rest on the pan for 10 minutes before transferring them to a cooling rack.
- Store the cookies in an airtight container at room temperature.
Notes
A link to the candy bars that I used - Amazon.com : Harken Sweets Lil’ Ones Variety Pack, Mini Oat Milk Chocolate Candy Bars, Sweetened with Dates, No Sugar Added, High Fiber Snack, Dairy Free, Lower Calorie, Plant-Based, 4 Pouches (20 Bars) : Grocery & Gourmet Food
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About This Recipe
Show nutritional information
Baked Goods Cookies Desserts Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 175 |
| Fat: | 6 g |
| Carbohydrates: | 27 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 89 mg |
| Fiber: | 1 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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Oh My Goodness. Yum!