Name: Single Serve Chocolate Sandwich Cookie Filled with Chocolate Chip Cookie Dough
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: Vegan
Ingredients: 1 heaping tbsp dairy free nocciolata; 1-2 vegan chocolate creme-filled cookies; 1 tbsp (24 g) melted vegan butter; 1 tsp dairy free yogurt; 1 1/2 tbsp granulated sugar; 1 tbsp packed brown sugar; 1/4 tsp vanilla extract; 3 tbsp (33 g) all purpose flour or gluten free 1:1 baking flour; 1 tbsp (10 g) dutch-process cocoa powder; 1/8 tsp baking soda; pinch of sea salt; 2 tbsp+ vegan chocolate chips and/or chopped dark chocolate

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There’s something truly enchanting about the combination of rich chocolate, soft cookie dough, and a delightful filling. The Single Serve Chocolate Sandwich Cookie Filled with Chocolate Chip Cookie Dough is a marvelous treat for those moments when you crave a bit of indulgence without needing to whip up a whole batch. Just imagine the fluffy texture of the cookie embracing a gooey center, oozy with flavors that will transport you to dessert heaven.

Single Serve Chocolate Sandwich Cookie Filled with Chocolate Chip Cookie Dough

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Made without eggs or dairy, this little gem is also perfect for anyone trying to watch their diet or avoid certain ingredients. It fits seamlessly into any busy weeknight, making it a quick and stress-free dessert option. This single-serving size means you don’t have to worry about leftovers — just one decadent cookie, fresh from the oven, ready to devour. So, why wait? Let’s get started.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Single Serve Chocolate Sandwich Cookie Filled with Chocolate Chip Cookie Dough
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Single Serve Chocolate Sandwich Cookie Filled with Chocolate Chip Cookie Dough

Why You’ll Love This Recipe

Simple & Quick: Ready in just 28 minutes, including prep! Perfect for when those chocolate cravings hit.
Irresistible Flavor: The combination of Nutella and vegan chocolate cookies creates a rich, chocolatey experience.
Eye-Catching Appeal: Who doesn’t love a warm, gooey center waiting to be discovered?
Flexible Serving: Enjoy it as a late-night snack, afternoon treat, or even a small dessert at a party.
Diet-Friendly Options: This recipe is vegan, dairy-free, and can easily be made gluten-free.

Ingredients You’ll Need

1 heaping tbsp dairy-free nocciolata: This rich chocolate-hazelnut spread provides a creamy, indulgent filling. If you can’t find nocciolata, any other dairy-free hazelnut spread works great!
1-2 vegan chocolate crème-filled cookies: These create delicious chunks within your cookie. You can substitute with any chocolate cookie if you’re looking for something different.
1 tbsp (24 g) melted vegan butter: Adds moisture and richness to the cookie dough. Use coconut oil for a non-dairy alternative.
1 tsp dairy-free yogurt: This keeps the dough tender; apple sauce could be used in a pinch.
1 1/2 tbsp granulated sugar: Sweetens your cookie beautifully. You can swap it with coconut sugar for a healthier option.
1 tbsp packed brown sugar: This helps achieve that chewy texture. Maple sugar can substitute if needed.
1/4 tsp vanilla extract: Enhances all the flavors, making every bite taste so much better.
3 tbsp (33 g) all-purpose flour or gluten-free 1:1 baking flour: The base of your cookie; feel free to use almond flour for a nutty twist.
1 tbsp (10 g) Dutch-process cocoa powder: Deepens the chocolate flavor. Regular cocoa powder can be used if needed.
1/8 tsp baking soda: Provides a little lift to your cookie.
Pinch of sea salt: Balances the sweetness and enhances the flavors.
2 tbsp+ vegan chocolate chips and/or chopped dark chocolate: For added gooeyness and chocolatey goodness.

How to Make Single Serve Chocolate Sandwich Cookie Filled with Chocolate Chip Cookie Dough

Preheat the Oven: Set your oven to 350°F and line a baking sheet with parchment paper. Meanwhile, place a piece of parchment on a small plate and add your dairy-free nocciolata. Pop it into the freezer to chill while you prepare the cookie dough.
Mix the Wet Ingredients: In a bowl, whisk together 1 tbsp melted vegan butter, 1 tsp dairy-free yogurt, 1 1/2 tbsp granulated sugar, 1 tbsp packed brown sugar, and 1/4 tsp vanilla extract. Use a fork or whisk until smooth and well combined.
Add the Dry Ingredients: Stir in 1 tbsp Dutch-process cocoa powder, 1/8 tsp baking soda, and a pinch of sea salt. Mix it again until everything is blended. Gradually fold in 3 tbsp all-purpose or gluten-free flour until you have a uniform dough.
Incorporate Chocolate and Cookies: Gently fold in 2 tablespoons of chocolate chips and 1-2 crushed vegan chocolate crème-filled cookies. This little addition enhances the overall flavor.
Shape the Cookie: Take a medium cookie scoop (about 1.5 tbsp) and scoop half of the dough onto your baking sheet. Make a small well in the center and press the frozen nocciolata inside. Then, scoop the remaining dough on top to enclose the filling.
Chill Before Baking: Pop the cookie in the freezer for about 5-8 minutes. This helps it keep its shape while baking.
Bake: Place the cookie in the oven and bake for 18 minutes, or until the edges look slightly golden and the center is set but still soft.
Cool and Enjoy: Allow the cookie to cool for 5-10 minutes on the baking sheet. It will firm up slightly as it cools. For an extra touch, sprinkle a pinch of sea salt on top before enjoying your creation.

Storing & Reheating

To keep your cookie at room temperature, simply store it in an airtight container for up to 2 days. If you’d like to save it for longer, refrigerate for about a week, ensuring the container is sealed tightly. You can also freeze the cookie for up to 3 months; just wrap it well in plastic wrap or foil. When you’re ready to enjoy it again, reheat it in the oven at 350°F for about 5–7 minutes to revive its original gooey goodness.

Chef’s Helpful Tips

Avoid Overmixing: When adding in the dry ingredients, mix just until combined to keep your cookie tender.
Chill for the Win: Chilling the formed cookie before baking helps it maintain shape and texture, preventing spreading.
Testing for Doneness: If the edges appear set and the top looks slightly shiny, it’s time to take it out. Remember it’ll firm up as it cools.
Enhance Flavor: Consider adding a splash of espresso to heighten the chocolate flavor without altering the sweetness.

It’s always exciting to create something delicious at home; try swapping ingredients and make this recipe your own!

Recipe FAQs

Can I use regular chocolate cookies instead of vegan ones?

Absolutely! Any chocolate cookies can be used in this recipe; just ensure they match your dietary needs if necessary.

What can I substitute for nocciolata?

Any dairy-free hazelnut spread will work perfectly. You could use peanut butter or almond butter for a different flavor altogether.

How do I know when the cookie is done baking?

Look for a slightly firm edge and a soft center that appears set. It’s important not to overbake; it will continue to firm up as it cools.

Can I make this recipe gluten-free?

Yes, simply substitute all-purpose flour with a gluten-free 1:1 baking flour, and you’ll have a delightful, gluten-free version of this cookie.

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