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.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
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.

Related Posts

    • 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Six Vegan Sisters
Close Cookmode