Cookie Stuffed Cookies


Cookies stuffed with… cookies? Yeah, we went there.

If you follow us on Instagram, you know we are slightly obsessed with cookies. And cookie dough. And, well, all desserts.

But mostly cookies.

That’s why we created these. So we (and you) can enjoy two cookies in one.

The cookie dough is made with:

Vegan buttery spread (our go-to brand)

Brown sugar


Nondairy milk (we prefer soy milk)


Flour, baking soda, and salt

And chocolate chips

You then stuff it with chocolate sandwich cookies and bake!

These are so delicious on their own, but they make cute little cups that you can fill with vegan ice cream!

If you like this recipe, check out some of our other cookie recipes:

Classic Chewy Chocolate Chip Cookies

Peanut Butter Blossoms

Caramel Chocolate Chip Cookie Bars

Oatmeal Chocolate Chip Cookies

Cookie Stuffed Cookies

Cookie stuffed cookies. Yeah, we went there.
3.80 from 5 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Servings 24 cookies


  • 1 cup vegan buttery spread
  • 1 cup brown sugar
  • 1 cup sugar
  • 1/4 cup + 2 tbsp nondairy milk
  • 2 tsp vanilla
  • 3 cups flour measured correctly*
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cornstarch
  • 1 1/2 cup non-dairy chocolate chips or chunks
  • ~24 vegan chocolate sandwich cookies


  • Preheat the oven to 350°F.
  • In a mixing bowl, beat the margarine, sugar, brown sugar, milk, and vanilla.
  • In a separate bowl, whisk the flour, baking soda, salt, and cornstarch.
  • Add the flour mixture to the wet mixture. Mix until combined.
  • Fold in the chocolate chunks.
  • Grease a muffin pan. For each cookie, press 1.5-2 tbsp of dough into the bottom of the muffin cup. Place a chocolate sandwich cookie on top, then top the cookie with 1-2 tbsp more dough.
  • Repeat, using as many muffin pans as necessary (this will make about 20-24 cookies, depending on how much dough you use per cookie).
  • Bake the cookies for ~14-16 minutes (this will vary depending on how much dough you use per cookie, so keep an eye on them to ensure they don't overcook – if you use less dough you'll want to decrease the time).
  • Allow to cool slightly before removing from the pan. Enjoy plain or with a scoop of ice cream!


*Measure your flour using this method. If you pack it in, your cookies may turn out dry.
    • Rachel
    • September 18, 2018

    I haven’t even made this yet and I know you all are evil geniuses. Amazing.

    • Kelly
    • February 12, 2020

    These look amazing! Truthfully I would love to try all your recipes!

    • Hayley
    • February 12, 2020

    5 stars
    Haven’t even made these yet but I’m throwing out 5 stars just from looking at them! You guys make the best desserts—I’ve had some of MaryKate’s cookies and they’re so fun and delicious. ?

    • Michèle
    • June 19, 2020

    Made these today. Really good but dry. Followed the recipe and i left them only 14min should‘ve maybe left them 10min in the oven. Xx

    • Emily
    • October 21, 2020

    1 star
    Not good. WAY too sweet and way too greasy. Also, they rose and then fell but left a lip around the top of the muffin tip that broke off so they looked bad too. Big disappointment.

    • Rachel
    • June 4, 2021

    5 stars
    I must say that I disagree with the other reviews. They we perfect! Super yummy treats 🙂 Thanks for sharing.

    • Meredith Savage
    • August 1, 2021

    5 stars
    LOVE these cookies. This is my go-to recipe for basic chocolate chip cookie batter, too! It freezes really well in an airtight container.

    • Elizabeth
    • January 15, 2023

    3 stars
    Mine were a touch dry too. We’ll still eat them. They’re just ok to me. Good idea!

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