Candy Bar Stuffed Cookies (Vegan)
These candy bar stuffed cookies feature a soft, dense cookie base wrapped around a chocolatey mini candy bar. A delicious and easy cookie that is 100% plant based.
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.