Chocolate Stuffed Cookies are really easy to make with rich chocolate folded on the inside and they become the perfect vegan Christmas cookies. It is a simple dessert recipe made with puff pastry sheets and chocolate chips.
There are many treats that can be made for the holiday season including simple but elegantly Easy Fruitcake Bundt Cake to 15 minute treats such as Chocolate Peppermint Bark but Christmas cookies seem to rule the roost.
There is also a baked dessert treat called a Chocolate Sack that you fold up, bake and then slice.
Well, I thought why not try to make a whole bunch of little sacks and call them cookies? Chocolate Sack Cookies that become Chocolate Stuffed Cookies.
So … I tried it and am very happy. Now there’s no slicing and you can pop the whole chocolate-filled morsel right in your mouth.
The elegance is still there so it is perfect to make for any special day. Right off the bat, the holidays, Valentine’s Day, Easter and Mother’s Day come to mind.
At my husband’s first bite he said ‘that was tasty’ which is funny coming from him. First of all the lingo. Then because it was a volunteered food opinion. I guess he realizes I’m looking for feedback.
I mean, I’ve shoved so many things in his mouth while asking ‘What do you think?’ all at the same time.
Santa would love them too!
HOLIDAY PUFF PASTRY COOKIES
The process makes you feel like a professional baker. There’s no whipping or folding in ingredients – there is just making cute little sacks filled with an irresistible mix.
Photos are included below so you can see the simplicity.
That’s what makes them special – and makes you feel special for that matter.
HEALTHY BENEFITS OF CHOCOLATE CHIPS
- Make sure there is no milk in your chocolate chips. Then chocolates powerful antioxidants can continue to protect your body from oxygen free radicals that cause you to age.
- Chocolate has loads of polyphenols which keeps the lousy LDL down and in turn, helps healthy HDL stay up.
- Chocolate is rich in flavanols which helps blood flow. That’s always good for the brain.
- A glass of red wine and chocolate reduces inflammation. Two favs.
- Even chocolate has protein.
- As always, use moderation. A couple of tablespoons will do you.
WHAT ARE THE INGREDIENT FOR CHOCOLATE STUFFED COOKIES
- puff pastry sheets – usually come 2 to a box and there are many vegan varieties
- walnuts – add some festive crunch and they can be traded out for pecans too
- dairy-free butter – is needed for the filling
- Grand Marnier – is an extra special ingredient that adds just the right flavor
- semi-sweet chocolate chips – are the main ingredient in the stuffing
- organic powdered sugar – is for sprinkling to mimic snow
HOW TO MAKE CHRISTMAS CHOCOLATE CHIP COOKIES
- One sheet of puff pastry makes 48 cookies.
- If you want to make 96 cookies double all of the ingredients but still only buy one box of the pastry sheets since there are two sheets in a box.
- Take one pastry sheet out of the freezer package to defrost for about 20 minutes.
- Mix the melted butter, Grand Marnier and walnuts together and set aside.
- Divide the pastry sheet into thirds, lengthwise.
- On a lightly floured surface roll out one of the thirds pastry sheet to a rectangle shape that measures 4″ x 16″.
- Cut down the center of that sheet, lengthwise.
- Now cut down then center, across those two sheets and then cut those sheets every 2″. Here is the photo so you can visually see what I mean.
- There will be 16 2″ squares.
- The photo on the right is of the final process on the baking sheet.
- So, you can see that you will get 48 little squares with all three sheets. I work one sheet at a time though. This way the dough keeps pliable.
- Now on the little squares. Put 5 chocolate chips and a little pinch of the walnut mixture in the center of each square
- Lay an ungreased cookie sheet next to your squares as you work on this next step.
HOW TO FOLD VEGAN CHRISTMAS COOKIES
- At each square – pick up the opposite corner of the square and pull up to meet at the center.
- Do this with the other opposite corners so that you have all four corners at the top.
- Pinch together and twist a bit for a seal.
- At this same time push pinch and push down the top edges so they make a little contained pouch.
- Set on the ungreased baking sheet as you finish each sack/purse.
- Bake at 425 degrees Fahrenheit for 10 to 12 minutes.
- Let cool on a rack.
- Sprinkle with powdered sugar and you have very special and festive little cookies.
CAN YOU FREEZE PUFF PASTRY COOKIES?
- Yes, but they will disappear very quickly.
- IF FREEZING:
- Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer.
- TO PREPARE AFTER FREEZING:
- Remove from the freezer and just set out. They defrost in no time.
WHAT ARE SOME VEGAN CHRISTMAS COOKIES?
- Mint Chocolate Pinwheel Cookies are classic old fashioned Christmas cookies
- Take advantage of seasonal fruit and their flavors with these Orange Cranberry Cookies
- Snowballs are made just like and also known as Mexican Wedding Cookies
- Unbaked and just as festive you can make these Peppermint Chocolate Cookie Dough Bites way in advance
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What Do You Think?
If you take a photo of your deliciously fat Christmas chocolate chip cookies I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Chocolate Stuffed Cookies - Vegan Christmas Cookies
Ingredients
- 1 package puff pastry sheets - 2 come a box and there are many vegan varieties
- 1/4 cup finely chopped walnuts
- 1 tablespoon dairy-free butter - melted
- 1 tablespoon Grand Marnier
- 1/2 cups semi-sweet chocolate chips
- 1/4 cup organic powdered sugar - for sprinkling on the cookies
Instructions
- One sheet of puff pastry makes 48 cookies.
- If you want to make 96 cookies double all of the ingredients but still only buy one box of the pastry sheets.
- Mix the melted butter, Grand Marnier and walnuts together and set aside. This will be your walnut mixture.
- Take one pastry sheet out of the freezer package to defrost for about 20 minutes.
- Put the other sheet back in the freezer to use another time.
- Divide the sheet into thirds which is very easy to do because you just separate them at their natural creases.
- On a lightly floured surface roll out one of the thirds pastry sheet to a rectangle shape that measures 4" x 16".
- Cut down the center of that sheet, lengthwise.
- Now cut down then center, across those two sheets and then cut those sheets every 2". Here is the photo so you can visually see what I mean. There will be 16 2" squares.
- So, you can see that you will get 48 little squares with all three sheets. I work one sheet at a time though. This way the dough keeps pliable.
- Now on the little squares. Put 5 chocolate chips and a little pinch of the walnut mixture in the center of each square
- Lay an ungreased cookie sheet next to your squares as you work on this next step.
- You are going to make little sacks (purses).
- At each square - pick up the opposite corner of the square and pull up to meet at the center.
- Do this with the other opposite corners so that you have all four corners at the top.
- Pinch together and twist a bit for a seal.
- At this same time push pinch and push down the top edges so the make a little contained pouch.
- Set on the ungreased baking sheet as you finish each sack/purse.
- Bake at 425 degrees Fahrenheit for 10 to 12 minutes.
- Let cool on a rack.
- Sprinkle with powdered sugar and you have very special and festive little cookies.
Notes
Nutrition
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Krisitne says
October 28, 2017 at 4:32 pmI love using puff pastry for cookies! These look absolutely delicious and easy! I can’t wait to try these – I’m a cookie lover BIG TIME! 🙂