These Coffee Cream-Stuffed Chocolate Chip Cookies are basically your PMS, coffee craving, and sweet tooth all rolled into one perfect little drama queen.
They’re crispy on the outside, gooey on the inside, and sassy enough to make your morning latte feel basic.
That creamy coffee center melts like your patience on a Monday, while the chocolate chips bring the chaos you secretly love.
Vegan? Yes, darling—because your snack should be kind even when your mood isn’t.
You bake these, and suddenly you’re that woman who has it together (with a whisk and a revenge playlist).
Coffee Cream-Stuffed Chocolate Chip Cookies
These chocolate chip cookies have a surprise: creamy, bold coffee filling. They’re sweet, rich, and dramatic—like dessert with a plot twist.
Ingredients
- For the Cookie Dough:
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan butter
- ½ cup brown sugar
- ¼ cup cane sugar
- 2 tbsp plant-based milk
- 1 tbsp flaxseed meal + 3 tbsp water flax egg
- 1 tsp vanilla extract
- ¾ cup vegan chocolate chips
- For the Coffee Cream Filling:
- ¼ cup vegan butter
- 1 tbsp instant espresso powder
- 1 cup powdered sugar
- 1 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
- Mix flaxseed meal with water and let it sit while you question life choices.
- In one bowl, combine flour, baking soda, and salt.
- In another, cream butter with both sugars. Add flax egg, milk, and vanilla.
- Stir dry ingredients into wet until smooth. Fold in chocolate chips like a classy rebel.
- Make the filling: Beat vegan butter, espresso powder, sugar, milk, and vanilla until fluffy enough to flirt with.
- Chill filling for 10 minutes to firm up. Chill yourself too, while you’re at it.
- Scoop cookie dough, flatten each portion slightly. Place a teaspoon of coffee cream in the center.
- Cover with another scoop of dough and seal edges. Think cookie pillow, not crime scene.
- Bake at 350°F (175°C) for 14 minutes. Let cool (or don’t—no one’s judging burnt tongues).
Notes
📊 Nutritional Values (Per Cookie)
- Calories: 245
- Total Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
🧪 Vitamins & Minerals (Per Cookie)
- Iron: 6%
- Magnesium: 5%
- Calcium: 4%
- Vitamin E: 3%
- Folate: 5%
💁♀️ Tips for Maximum Deliciousness
- Chill the dough for a chewier texture—like cookie Botox.
- Use dark chocolate chips if you’re feeling intense and mysterious.
- Add a pinch of cinnamon to the filling if you’re feeling spicy.
- Store them in the fridge for firmer centers. Or eat them all—problem solved.
- Great with oat milk lattes and scandalous gossip.
