If regular cookies just aren’t bringing enough chaos to your life, enter these double chocolate beauties stuffed with coffee cream drama. They’re rich, moody, and fully caffeinated—basically your edible soulmate. Deep cocoa meets melty chocolate chunks and then boom—surprise coffee cream center that’s smoother than your last breakup. Perfect for when you want dessert to scream “I make bold choices and own it.” These vegan bad boys hit every craving like an espresso-fueled plot twist. Warning: may cause involuntary “mmm” noises and sudden power walks to the kitchen. Yes, they’re plant-based. No, they’re not behaving like it.
Coffee Cream-Filled Double Chocolate Chip Cookies
Decadent, gooey, chocolate-packed cookies stuffed with velvety coffee cream. Bold, indulgent, vegan, and made for unapologetic cookie lovers who also love caffeine.
Ingredients
For the Cookie Dough:
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp flaxseed meal + 2½ tbsp water flax egg
- 1 tsp vanilla extract
- ¾ cup vegan chocolate chips
- ½ tsp instant espresso powder
For the Coffee Cream Filling:
- ½ cup vegan butter chilled
- 1½ cups powdered sugar
- 1½ tsp espresso powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Stir flaxseed with water and let it thicken like your skincare routine.
- In a bowl, mix flour, cocoa powder, salt, and baking soda.
- In another bowl, cream vegan butter, brown sugar, and white sugar until smooth.
- Add flax egg, espresso powder, and vanilla extract. Mix until combined.
- Add dry mix to wet. Stir just enough to make dough—don’t overdo it, this isn’t cardio.
- Fold in chocolate chips like they’re treasure.
- Chill dough for 30 minutes. Chill yourself with a coffee while you wait.
- Meanwhile, whip all filling ingredients until creamy. Set in fridge to firm slightly.
- Scoop cookie dough into balls, flatten slightly, and spoon in a little coffee cream.
- Cover with another flattened dough disk and seal the edges gently.
- Bake at 350°F (175°C) for 12–13 minutes until edges are just set and centers puff up.
- Cool before eating or risk lava-level filling on your face.
Notes
🔬 Nutritional Values (Per Cookie)
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Iron: 7%
- Calcium: 4%
- Magnesium: 5%
- Folate: 3%
- Potassium: 3%
🌟 Tips to Elevate Your Cookie Game
- Use high-quality cocoa for deep, intense chocolate flavor—because you’re worth it.
- Add a pinch of cinnamon for extra sass.
- Want extra gooey? Underbake by one minute and thank yourself later.
- Chill dough longer for thicker cookies (and more suspense).
- Sprinkle flaky salt on top if you’re feeling extra bougie.
