Chocolate Stuffed Cookies

Vegan peanut and smartie cookies, stuffed with melted chocolate. These cookies are easy to make, and can be made gluten free. I used dark chocolate for the centre of these cookies, but you can choose between white, milk or dark chocolate


Yield; Eight cookies Bake time; 8 minutes

You’ll need;

  1. 150g chunky peanut butter
  2. 90g golden syrup
  3. 100g all purpose, plain flour. Alternatively use the same amount of gluten free flour, such as almond flour
  4. 80g dairy free sugar coated chocolate drops
  5. 55g (this equates to 16) chocolate buttons


  • Start by adding the peanut butter, golden syrup and flour into a mixing bowl. Mix until they’re well combined
  • Then add in the chocolate drops, and mix them through the cookie dough. I would recommend using a wooden spoon to mix the dough. This prevents the sugar coating of the chocolate drops from getting cracked
  • Once you’ve mixed them through, you should now be able to roll all the dough into a large ball using your hands
  • Separate the dough into eight equal sized pieces, rolling each piece into a small ball
  • Now we’re ready to stuff the cookie dough. Take each small dough ball and split it into two equal halves. Squash each piece flat, then place two chocolate drops in between the two halves. Place the buttons with the flat sides facing each other. Then pinch the cookie dough together along the edges, sealing the chocolate inside
  • Once the chocolate is completely sealed inside, place the cookies onto a lined baking tray
  • Bake the cookies at 180°C/160°C for eight to ten minutes, or until they’re starting to become golden in colour. Leave them to cool on the baking tray for five minutes, then transfer them to a cooling rack


I used Doisy And Dam chocolate drops and buttons for this recipe. You can buy Doisy and Dam products directly from their website, Holland and Barrett or Sainsbury’s


If you want to eat the cookies while the chocolate inside is melted (as pictured), I’d recommend eating them between 10 minutes to an hour after baking. The chocolate inside will firm back up if left to cool fully

These cookies will keep for a few days in an air tight container. If you’d like to store them for longer they’re also suitable for freezing

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