Stuffed Marble Cookies
Cookies. Stuffed. Marbled. Almond Butter. Cocoa. White chocolate. What more do you need?
These cookies are crunchy, and sweet and salty at the same time. The almond butter provides savouriness, balanced out by a white chocolate stuffing. Or, use vegan chocolate to keep these cookies 100% vegan.
If you love Pret a Manger's dark chocolate cookie, these are right up your alley. Their recipe formed the basis of this cookie. You can find it here. I've changed a couple of things - most predominantly, I stuffed it with white chocolate and I made a marbled dough. Because the white chocolate made them non-vegan anyways, I also used butter. But you can use coconut oil instead to keep these vegan.
I definitely pushed it with the salt levels in these, creating a sweet-and-savoury cookie. I think this works very well with the almond butter and white chocolate. This cookie is simply full of opposites: they are also marbled with plain cookie dough and cocoa cookie dough.
The marbling is very easy. Simply divide your dough in half, and add some cocoa powder to one half. Add a small splash of water if the dough becomes a bit too thick because of the cocoa powder. Then, weigh out 20 grams of plain dough and 20 grams of cocoa dough, and just squeeze them together into a ball like the picture above. Work them into each other a bit until you are happy.
Then, it is time to add the stuffing. You can stuff these with anything you want, but I used 35% cocoa white chocolate discs. The ones I have used here are from Food Thoughts UK - they are a great size for stuffing cookies (they were gifted). You can also stuff with chocolate chips, or a teaspoon of almond butter.
Fold the dough over the stuffing and pinch it shut in the middle. Make sure it is completely sealed. Then place on a baking tray lined with parchment paper. Be sure to space the cookies out a couple of centimeters as they will spread in the oven.
Stuffed Almond & Cocoa Marble Cookies
Download the PDF recipe card here:
• 215 grams plain flour
• 4 grams fine sea salt
• ½ tsp baking soda
• 40 grams caster sugar
• 110 grams dark brown sugar
• 65 grams of melted butter (or coconut oil)
• 70 grams smooth almond butter
• 100 grams golden syrup
• 30 grams water
• 10 grams cocoa powder
• 18x white chocolate disc for filling
• Handful of white chocolate chips
1. Preheat the oven to 180 degrees Celsius (conventional) or 160 degrees Celsius (fan oven).
2. Combine the flour, salt, and baking soda in a large bowl.
3. Combine the sugars, melted butter, almond butter, golden syrup, and water in a separate bowl.
4. Add the wet mix to the dry mix and combine with a wooden spoon.
5. Separate the dough into 2 equal chunks.
6. Add the cocoa powder to one half of the dough to create one chocolate dough.
7. If the dough firms up too much with the cocoa powder, add another small splash of water.
8. Weigh out 20 grams of each type of dough, and press them together to form a ball. Mix and knead a bit until you get a marbled effect.
9. Slightly flatten the dough ball and place a white chocolate disc in the middle (or any other filling).
10. Seal the dough around the filling and place on a baking tray lined with parchment paper. Place the cookies at least 4cm apart to allow for spreading.
11. Sprinkle some flaky sea salt on top of each cookie and put some white chocolate chips on the top too (both optional but recommended).
12. Bake in the preheated oven for 12 minutes until crackly and crunchy but still slightly soft in the inside.
13. Place on a cooling rack to cool down slightly. Best served still slightly warm with the filling still melted!
Store on the counter in an air-tight contained for a week, or freeze wrapped in cling film. Revive these cookies easily by placing them in a 160 degrees Celsius oven for a couple of minutes! This also works if they have gone slightly stale after a few days.