Cookie Stuffed Cookies
Cookie stuffed cookies. Yeah, we went there.
Ingredients
- 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
Instructions
- 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!
Notes
*Measure your flour using this method. If you pack it in, your cookies may turn out dry.