Vegan Marbled Choco-Caramel Cookies

Just dollop the caramel in the center until it covers the cookie and drizzle the chocolate over. Ooey-gooey, creamy and chocolatey indulgence that also looks super stylish. You got this!

Here's my lazy version of a marbled cookie that is way easier than making two different cookie doughs in a standard recipe. Also, I'm all down for extra chocolate and creamy caramel topping, right?!

The trick to getting the perfect marble look is to use two extra gooey glaze toppings so it creates the effect instantly after you layer them. I used Nora Cook's 3-ingredient caramel recipe for the caramel sauce, my recipe for the chocolate sauce and together it's like a deliciously edible art project. hehe!

Happy Baking!

Ingredients

Makes 12 cookies

For the Cookies
1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)
3 TABLESPOONS- Filtered Water

For the Chocolate Sauce

1/4 CUP- boiling water
4 OZ- vegan dark chocolate (chopped)

Instructions

1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging and find the one labeled #1 (Almond butter mix). Spoon out contents of pouch into a medium size mixing bowl.
2. Add 3 tablespoons of filtered water and whisk until slightly thickened. About 30 seconds. 
3. Stir in Pouch #2 (flour mix) with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
4. Roll dough into 10-12 balls, and place on non-stick or lightly greased baking sheet 1 inch apart. Flatten slightly and place on the oven's center rack. 
5. Bake for 13-14 minutes or until edges have slightly hardened, but center is soft. For crispier cookies bake for 14-16 minutes.
6. While cookies are cooling on the baking sheet, make the glazes.
7. Make the chocolate sauce by placing semi-sweet chocolate in small heat-proof bowl. Pour boiling water over the chocolate and cover for 5 minutes. Whisk until sauce is smooth
8. Make the caramel sauce.
9. Place cooled cookies on a wire rack and drop caramel in the center of the cookie until it's covered. Then add the chocolate in a consistent stream of glaze with a whisk or spoon, moving from one end of the cookie to the other.
10. Sprinkle the sea salt flakes and enjoy!