Sweet, inviting, and made for sharing, Eggless Chocolate Stuffed Tutti Frutti Cookies is a vegetarian recipe made with all purpose flour, baking soda, and salt. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: Not specified
Cook time: Not specified
Total time: Not specified
Yield: 15 cookies
Category: Recipes
Cuisine: Kitchen notes

Ingredients

Cookies

1.5 cups all purpose flour
½ tsp baking soda
¼ tsp salt
1 tbsp cornstarch
½ cup butter [1 stick] (at room temperature)
½ cup granulated white sugar
¼ cup light brown sugar
1 tsp vanilla extract
2-3 tbsp water

Chocolate filling

¼ cup butter (at room temperature)
⅓ cup + 1 tbsp sugar
1 tbsp cocoa powder

Drizzle

⅔ cup semi-sweet chocolate chips

Method

Cookies

Pre-heat the oven to 350 F degrees. Line a baking tray with parchment paper or cover it with some non-stick spray and set aside.
Sift together flour, cornstarch, salt and baking soda in a bowl, set aside.
In steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer cream together butter and both sugars till smooth and creamy, around 2-3 minutes. Add vanilla, water and mix.
Add the flour into the butter-sugar mixture.
Stir in the tutti frutti and mix till to form a dough.
Make the filling by creaming together softened butter and sugar. Add cocoa powder and mix till you have smooth consistency filling ready.
To make the cookies take 1 tbsp of dough, flatten it slightly and then using your thumb make a depression in the center. Fill the center with little chocolate filling. Then take 1 tbsp of dough again, flatten it a bit and put it over the chocolate filled dough. Seal the edges, then using your hands roll it to form a round shape and then flatten it slightly.
Place the cookies on to the baking tray leaving 2 inch space between each cookie.
Bake at 350 F degrees for 13-15 minutes.
Transfer on wire rack to cool completely.

Drizzle

melt chocolate chips in the microwave, stir after every 15 seconds so that the chocolate doesn't seize and form a lump. Add 1/2 teaspoon of shortening if the mixture isn't smooth. Drizzle over cookies once completely cooled.