Cookie Stuffed Cookies
If you've ever wondered whether you could make cookies even more indulgent, we've got your answer and it's a hard yes. These Cookie Stuffed Cookies are exactly what they sound like, a chewy, golden outer cookie wrapped around a whole other cookie in the middle, and honestly they're one of the most fun things we've ever made. The contrast of textures is just ridiculous in the best way, slightly crisp on the outside, soft and gooey in the centre, with little pockets of melted chocolate throughout. We make these whenever we want to properly impress people, or honestly just when we fancy a treat. Clear your schedule for the evening and make a batch tonight, you will not regret it.
Before You Start
- Preheat oven to 180°C
- Large baking tray lined with parchment paper
- Mixing bowl
- Cookie cutter
- Microplane or fine grater (for chocolate)
Ingredients
- 2 tsp vanilla extract
- 480g plant-based butter
- 240g caster sugar
- 720g plain flour
- 20 cookies - we used Oreos
- 50 dark chocolate
Method
First, make the choc chip shortbread dough
- Cut the chocolate into small (roughly 1/4 cm) pieces
- Put the dairy free butter and caster sugar into a mixing bowl and beat together with a wooden spoon
- Sift the flour into the bowl
- Add the vanilla extract and chocolate pieces to the bowl and fold everything together until you have a nice dough
Now, prep the cookies
- Split the dough into two pieces and put one piece on the floured work surface
- Roll the dough so it's an even 5mm thick
- Cut out as many cookies as you can with the cookie cutter
- Re-roll the dough and cut out some more cookies (you need 10 in total)
- Put the cookies on a baking tray, making sure there's a gap around each cookie
- Lightly push one Oreo into the centre of each shortbread cookie Re-flour the work surface
- Roll the remaining cookie dough out on the surface and cut it into 10 cookies
- Place the freshly rolled shortbread cookies on top of the Oreo-topped shortbread cookies laid out on the baking sheet
- Gently push the edges of the top shortbread cookie down onto the bottom shortbread cookie, neatly encasing the Oreo cookies
Remove the cookies from the oven
- Let them cool to room temperature
- Put them in an airtight container and consume within 3 days
- These cookies are a treat - we highly recommend that you don't eat all the cookies yourself because of the high sugar and fat content - share them with your friends!
Tips & Variations
- Chill the dough: If your dough feels a bit sticky and hard to work with, pop it in the fridge for 15 minutes before shaping. It makes wrapping the inner cookie so much easier and gives you a cleaner result.
- Switch up the filling: We love using an Oreo or a Biscoff biscuit as the hidden cookie inside for a completely different flavour hit. Ian's particularly obsessed with the Biscoff version right now.
- Don't overbake: Pull them out when they still look slightly underdone in the centre. They'll firm up as they cool and you'll get that incredible soft, gooey middle rather than a dry cookie all the way through.
Why This Works
The trick here is getting your shortbread dough just firm enough to wrap around the inner cookie without cracking, which is why folding rather than overworking the dough makes a real difference. Using dairy free butter that's soft but not melted gives you that perfect texture, buttery and rich without spreading too much in the oven. Trust us on this one, a little patience when wrapping the cookies pays off massively when you cut into one and see that hidden layer inside.