A pan of fudgy, cocoa-rich cookies wrapped around a gooey vegan caramel center. Crisp edges, soft middles, and a tiny sparkle of flaky sea salt make these Vegan Caramel-Stuffed Double Chocolate Cookies dangerously repeatable—weeknight easy, party worthy, and totally crowd-pleasing.
The Cookie I Can’t Stop Making.
The first time I cracked one open, the caramel stretched into a glossy ribbon and the kitchen smelled like hot cocoa and candy shop. I told myself I’d wait until after dinner. I did not. Since then, these have become my “just-stir-and-bake” cookies for neighbors, late-night cravings, and those moments when the day needs a soft landing.
On busy nights, I press a few extra chips on top and hit each cookie with a pinch of flaky salt. If we’re hosting, I pair them with espresso and cut fruit. If it’s just us, it’s a plate of warm cookies and cold milk on the couch—zero regrets.
My faves lately:
Here’s exactly how I make it.
What You’ll Need
- Ground flax seed: Mixed with water, it gels into a reliable binder that keeps centers soft and chewy.
- Vegan butter: Melts for easy mixing and helps create crisp, caramelized edges. Stick-style works best for structure.
- Dark brown sugar: Deep, molasses-y sweetness that echoes the caramel center and keeps cookies moist.
- Maple syrup: Adds chew, shine, and gentle flavor that rounds out the cocoa.
- Vanilla extract: Warms and balances the chocolate and caramel notes.
- Cocoa powder: The backbone of that dark, fudgy crumb—use a good unsweetened variety.
- Baking powder: Lifts without making the cookies cakey, so the centers stay fudgy.
- All-purpose flour: Just enough structure to hug the caramel without leaking.
- Dark chocolate chips: Extra melt pockets to underline the “double chocolate.”
- Vegan caramel: Choose soft, cuttable pieces so they melt slowly and stay inside.
- Flaky sea salt: A finishing sprinkle that sharpens flavors and tames sweetness.
How to Make Vegan Caramel-Stuffed Double Chocolate Cookies
Promise: Fast, reliable, and mess-minimal. You’ll go from empty bowl to cooling rack in about 30 minutes.
Make the Flax “Egg”
- Stir ground flax seed with water until combined.
- Let it sit a few minutes until thick and gelled before adding to the dough.
Build the Cocoa Dough
- Melt vegan butter gently, then whisk with dark brown sugar, maple syrup, and vanilla until glossy.
- Whisk in the flax mixture.
- Sprinkle in cocoa powder, salt, and baking powder. Mix until fully incorporated and smooth.
Finish the Dough
- Add flour and chocolate chips together.
- Fold just until no dry streaks remain; the dough should be soft and scoopable.
Stuff and Seal
- Scoop small mounds of dough onto the lined sheet.
- Press a piece of vegan caramel into the top of each mound.
- Cap with a little more dough and use your fingers to seal completely so no caramel peeks through. Lightly oiled fingertips help.
Bake and Finish
- Bake at 350°F (175°C) until edges look set and tops show tiny dry spots, about 9–10 minutes.
- Let firm on the sheet for a couple of minutes, then move to a wire rack.
- While warm, finish with a pinch of flaky sea salt.
Make-Ahead, Storage & Reheating
- Make-ahead dough: Wrap the disk well and refrigerate up to 2 days. For longer, freeze up to 2 months, then thaw in the fridge until rollable.
- Make-ahead cutouts: Freeze cut rounds on a sheet until solid, then store with parchment between layers up to 2 months. Bake from frozen, add 1 to 2 minutes.
- Storage, plain: Airtight tin at cool room temperature for 3 to 4 days.
- Storage, dipped: Refrigerate in a single layer or with parchment between layers up to 1 week.
- Refresh: If needed, warm on a sheet at 300°F, 150°C, for 4 to 6 minutes, then cool to re-crisp.
Common Mistakes (And Fixes)
- Butter too warm: Dough spreads and edges blur. Start with cold cubes and mix on low.
- Overbaking: Dark tops taste dry. Pull at pale gold and cool on a rack.
- Rolling too thin: Cookies turn brittle. Keep thickness near 1/4 inch, 6 mm.
- Skipping steam holes: Texture softens. Prick right after baking.
- Crowded pans: Uneven color. Leave space and bake one sheet at a time.
Vegan Caramel-Stuffed Double Chocolate Cookies Faqs
Yes. Use a 1 to 1 gluten-free baking blend. The texture is slightly more delicate but still crisp.
Use soft, cuttable vegan caramel, chill the pieces, and seal seams completely so none is exposed.
Not required. If your butter was very hot or the kitchen is warm, a brief 10-minute rest helps.
Too much leavening or overmixing can create a cakier texture. Measure accurately and fold gently.
Yes. Keep portions consistent and watch bake time closely. Visual cues matter more than the clock.
Vegan Caramel-Stuffed Double Chocolate Cookies
Ingredients
For the cookies
- 2 tbsp ground flax seed
- 6 tbsp water
- 1/2 cup vegan butter Earth Balance or similar
- 1 cup dark brown sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 3/4 tsp baking powder
- 2 cups all-purpose flour
- 1/2 cup dark chocolate chips
- 8 tsp-sized pieces vegan caramel about 16 cookies, 1 caramel per cookie
- sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Mix flax seed and water in a small bowl; set aside.
- Melt vegan butter in a large microwave-safe bowl. Stir in brown sugar, maple syrup, and vanilla. Add flax mixture and stir again.
- Add cocoa powder, salt, and baking powder. Mix until fully incorporated.
- Add flour and chocolate chips. Stir until just combined (do not overmix).
- Scoop tablespoons of dough onto the prepared sheet. Press one caramel piece into each, then cover with a little extra dough and seal edges. Grease fingers lightly if dough is sticky.
- Sprinkle with sea salt. Bake 9–10 minutes. Cool on a wire rack. Enjoy warm for gooey centers!
Equipment
- Mixing bowls
- Microwave-safe bowl
- Whisk or spoon
- Baking sheet
- Parchment paper
- Wire rack
