Almond Butter Cup Molten Cookies

Extremely gooey and fudgy chocolate cookies embedded with a dark chocolate almond butter cup. The ultimate feel good cookie and absolute heaven for those chocolate lovers.

vegan almond butter cup molten cookies

These cookies remind me of one of my absolute favorite dessert shops in Seattle -Hot Cakes. They serve the most decadent vegan molten chocolate cookies with a big scoop of vegan vanilla ice cream. It is truly magical. Every bite is heaven, and I wanted to replicate that feeling with these cookies…well I think I did.

Every bite is gooey, so fudgy, and ultra chocolately. It is embedded with a chunk of a dark chocolate almond butter cup and flavored with a hint of espresso to bring out the rich chocolate flavor.

vegan almond butter cup molten cookies

These Almond Butter Cup Molten Cookies are…

  • fudgy
  • gooey
  • chocolately
  • rich
  • easy
  • simple
  • vegan
  • absolutely delicious!

5 from 2 votes
almond butter cup molten cookies
Almond Butter Cup Molten Cookies
Prep Time
20 mins
Cook Time
15 mins
 

Extremely gooey and fudgy chocolate cookies embedded with a dark chocolate almond butter cup. The ultimate feel good cookie and absolute heaven for those chocolate lovers.

Course: Dessert
Keyword: almond butter cup molten cookies, easy vegan dinner recipe
Servings: 9 cookies
Author: Taavi Moore
Ingredients
  • 1 cup unbleached, all-purpose flour
  • ½ cup cocoa powder
  • 1 tbsp instant espresso powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup vegan butter
  • ½ cup brown sugar
  • ½ cup cane sugar
  • 1 tsp vanilla extract
  • ¼ cup non-dairy milk
Almond Butter Cups
  • 15 oz. dark chocolate chunks
  • 1 tbsp coconut oil
  • ¼ cup almond butter
Instructions
  1. In a microwave-safe bowl, add chocolate and coconut oil. Microwave in 30 sec. intervals until melted. In a silicone muffin pan (or silicone cupcake liners), add 1 tbsp of chocolate into the bottom of the mold. Freeze for 15 min. until set. Add 1.5 tsp of almond butter into the center of each mold. Pour over another tbsp of chocolate and spread to completely cover the top. Place in freezer to set for an additional 15 min.

  2. Take almond butter cups out of the mold. Cut into quarters. (This recipe will yield 9 almond butter cups, but you only need 2 for the cookies. Store the remainder in an air tight container in the freezer).

  3. Preheat oven to 350 degrees. In a large bowl, cream together vegan butter and sugars. Mix in vanilla and milk. Stir in flour, cocoa powder, espresso powder, baking powder, and salt. Mix until a soft dough forms. Using a small ice cream scoop, scoop dough on to a prepared baking sheet. Bake for 15 min.

  4. Press a quartered almond butter cup into the center of each cookie immediately after taking it out of the oven (be careful to not press it all the way through the cookies, as they are fragile). Let cookies cool for 10 min. before transferring to a wire cooling rack to cool for an additional 5 min.

Follow:
Share:

Leave a Reply