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.
What you will need:
This is a simple cookie recipe made with pantry-friendly ingredients and stuffed with a small, delicious vegan candy bar. I used Harken snack-size superfood candy bars, but if you have trouble finding them locally, they’re available on Amazon. While I used the snack-size bars, regular-sized candy bars will work just as well. A link to what I ordered is provided below.
Ingredients:
- plant based yogurt
- plant based butter with salt
- all-purpose flour
- baking soda
- baking powder
- cane sugar
- coconut sugar
- vanilla extract
- Harken snack size superfood candy bars – 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
How to:
These cookies are super easy to make, but fair warning—they do need to chill overnight. The sooner we start, the sooner we’ll be biting into these stuffed and delicious treats.
Begin by mixing all the dry ingredients—flour, baking powder, and baking soda—in a small bowl, then whisk them together until they’re fully blended.
Next, combine the butter, cane sugar, and coconut sugar in a medium bowl. Using a handheld mixer, beat them together at medium-high speed for about 2 minutes, until the mixture is light, fluffy, and creamy. Add the yogurt and vanilla extract, then continue mixing at medium-high speed for 1 minute, or until everything is well blended.
Finally, mix the dry ingredients into the wet ingredients. Using a handheld mixer, blend at medium speed until the flour is fully incorporated and no streaks remain.
This recipe makes 14 cookies with 1/2 candy bar stuffed into each one. Count out 7 Harken candy bars and cut each one in half. Have a small cookie sheet nearby lined with parchment paper.
I warned you that these cookies need a long chill time. We are going to scoop the cookie dough balls, stuff them with the half candy bar pieces and then cover them and let them chill in the refrigerator overnight. Each cookie is 2 tablespoons of cookie dough. Scoop the dough, roll it between your palms into a ball, press a candy bar piece into the center and then roll it back into a ball, making sure the candy bar piece is completely covered.
Place the stuffed cookie dough balls on the lined pan, cover, and refrigerate overnight for best results. This rest will give you thicker, denser cookies. If you just can’t wait, chill the dough balls for at least 2 to 3 hours, but be aware they may spread a bit more than if chilled overnight.
When you’re ready to bake the cookies, preheat the oven to 350°F and line two baking sheets with parchment paper. Bake the cookies for 14 minutes. Once out of the oven, bang the pan a few times to flatten the cookies slightly. Keep any unbaked dough balls in the fridge between batches. Let the cookies sit on the pan for 10 minutes before moving them to a cooling rack. Store them in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Candy Bar Stuffed Cookies (Vegan)
Ingredients
- 4 tbsp plant-based yogurt – room temperature
- 8 tbsp plant-based butter with salt – room temperature
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup cane sugar
- ½ cup coconut sugar
- 1 tbsp vanilla extract
- 7 Harken snack size superfood candy bars
Instructions
- 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.
- 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.
- 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.
