These cookies don’t whisper sweet things—they scream, “I’ve got coffee, chocolate, and attitude, so back off, Karen.” Think soft, chewy, chocolate-chip-loaded cookies hugging a rich espresso cream filling like they just survived a breakup and got hotter. Vegan, yes. Boring? Absolutely not. They’re basically your inner goddess baked into bite-sized form with just enough caffeine to fake being emotionally stable. Skip the drama, grab the mixing bowl, and let’s cookie our way into sweet, bold satisfaction. Because life is short, but these chocolate chip cookies with coffee cream filling are not messing around.
Chocolate Chip Cookies with Coffee Cream Filling
These decadent vegan sandwich cookies pack gooey chocolate chips and are filled with smooth coffee cream for a bold dessert experience.
Ingredients
For the Cookies:
- 1/2 cup vegan butter softened
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
For the Coffee Cream Filling:
- 1/4 cup vegan butter
- 1 cup powdered sugar
- 1 tbsp strong brewed espresso cooled
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line your tray with parchment paper like the domestic goddess you are.
- In a bowl, beat vegan butter, sugar, maple syrup, and vanilla until creamy and confident.
- Mix in flour, salt, and baking soda until dough forms. Fold in chocolate chips like a boss.
- Scoop dough onto tray, spacing apart like you do with toxic people.
- Bake for 12 minutes, then cool while you make the filling.
- For the cream: beat butter, espresso, sugar, vanilla, and salt until smooth. Try not to eat it all.
- Pipe or spread cream between two cookies. Devour like a queen.
Notes
🔬 Nutritional Info (Per Cookie Sandwich)
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
🌱 Vitamins & Minerals (Per Serving)
- Iron: 6%
- Magnesium: 5%
- Vitamin E: 4%
- Phosphorus: 4%
- Zinc: 3%
💡 Tips & Notes
- Use espresso powder in the filling for an even bolder kick.
- Chill dough for thicker cookies (because thick is in).
- Want extra glam? Dip edges in melted chocolate and chill.
- Store leftovers in the fridge—if they last that long.
- Serve with coffee, confidence, and zero guilt.
