Vegan Fudge Stuffed Chocolate Chip Cookies Recipe

Indulge in the ultimate treat with these delectable Vegan Fudge Stuffed Chocolate Chip Cookies. These cookies are a delightful fusion of gooey fudge and classic chocolate chip goodness, all while being completely plant-based. With a crispy exterior and a soft, chewy interior, they're sure to satisfy your sweet cravings.

Follow this simple recipe to whip up a batch of these irresistible cookies. Treat yourself and your loved ones to the decadent combination of fudgy delight and classic cookie goodness.

These classic vegan chocolate chip cookies have crispy edges, a soft chewy center and hot fudge sauce in the middle! These cookies are as perfect as vegan cookies get! You'll need a few basic ingredients to make them. No uncommon ingredients and no egg-replacers!

Cookie Ingredients
¾ cup (140g) brown sugar
⅓ cup (75g) vegan butter, melted but room temperature (We recommend Becel Plant-based Unsalted Brick or Earth Balance Vegan Cooking & Baking Sticks)
3 tablespoons (45g) Nature’s Charm Evaporated Coconut Milk
1 teaspoon vanilla extract (We recommend Vanilla Blossom Pure Vanilla Extract)
1 ¼ cups (155g) all-purpose plain flour
¼ teaspoon baking soda
Pinch of any good quality salt, if using unsalted butter
1 cup (100g) roughly chopped vegan chocolate or chocolate chips (We recommend Cuisine Camino Semi-Sweet Chocolate Chips)

Fudge Filling Ingredients
⅓ cup (80g) Nature’s Charm Chocolate Fudge Sauce
2 tablespoons (20g) roughly chopped vegan chocolate or chocolate chips (We recommend Cuisine Camino Semi-Sweet Chocolate Chips)

To make the fudge filling (day before or a couple of hours beforehand):
Add both ingredients to a small saucepan over low heat and mix until combined. Pour the mixture into a freezer-safe bowl/container and freeze for at least 1 hour. The mixture should thicken up and be almost scoopable.

To make the vegan chocolate chip cookies:
Add the sugar, melted butter and milk to a medium-size mixing bowl. Mix until combined. Add the flour and baking soda and mix until combined. Fold through the chocolate chips.

To shape the cookies:
Preheat the oven to 180°C (350°F).
Using a small ice cream scoop, scoop the cookie dough. Press your finger into the middle of the dough and spoon/pour the fudge filling inside.
Get a little extra cookie dough and press it on top of your cookie to cover the filling. Smooth the edges so the filling doesn't escape. If desired, carefully roll the cookie dough ball in between your hands to smooth out the shape.

Baking the cookies:
Arrange the cookie dough balls/scoops on two lined baking trays with around 5 cm (2 inches) between each cookie.
Bake in the oven for around 10-12 minutes or until the cookies are slightly golden brown. When you take them out of the oven, they will continue baking!
Enjoy the cookies warm or store in an airtight container for up to 3 days.... although they never last that long in our house!

Courtesy of @rainbownourishments!