Coffee Cream-Filled Chocolate Chip Shortbread Cookies
A delicate shortbread cookie, studded with chocolate chips and sandwiched with silky vegan coffee cream. Crunchy, creamy, and made for main character moments.
Ingredients
For the Shortbread Cookies:
- 1 cup vegan butter cold, cubed
- ½ cup powdered sugar
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ¾ cup vegan mini chocolate chips
For the Coffee Cream Filling:
- ½ cup vegan cream cheese
- 1 tbsp brewed espresso or strong coffee
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking tray with parchment.
- Beat cold vegan butter with powdered sugar until smooth and fluffy.
- Mix in vanilla. Add flour and salt. Stir until dough forms and barely crumbles.
- Gently fold in mini chocolate chips. Channel inner shortbread queen.
- Roll dough into 1-inch balls and flatten slightly on baking tray.
- Bake for 12–15 minutes, until the edges whisper golden perfection.
- Cool completely on rack. You know, patience and all that.
- For the filling: mix cream cheese, espresso, powdered sugar, vanilla, and salt until velvety.
- Pipe or spread filling on half the cookies. Top with remaining ones.
- Press gently—no cookie casualties today, please.
- Chill for 10 minutes if you want firm centers, or devour immediately.
Notes
📊 Nutritional Values (Per Cookie Sandwich)
- Calories: 270
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
💪 Vitamins & Minerals (Per Serving)
- Iron: 7%
- Calcium: 4%
- Magnesium: 3%
- Potassium: 4%
- Folate: 3%
✨ Extra Tips to Elevate Flavor
- Use espresso powder for an even bolder filling.
- Add a pinch of cinnamon to the dough for warm, cozy vibes.
- For fancier flair, drizzle with melted dark chocolate.
- Chill the dough if it feels sticky—shortbread likes to play hard to get.
- Serve with iced oat latte and pretend you’re at a Parisian café, not your messy kitchen.