Cream Filled Chocolate Cookies Like Oreo Cakesters Recipes

CREAM-FILLED CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Refrigerate for at least 2 hours. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine filling ingredients ; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

CREAM-FILLED CHOCOLATE COOKIES (LIKE OREO CAKESTERS)

Steps:

• Preheat oven to 350°F.
• Sift flour, baking soda, salt, and cocoa together into a large bowl.
• Add remaining ingredients; mix together.
• Drop chocolate batter by teaspoons about 3-inches apart on cookie sheet.
• Bake for 5 minutes.
• Remove to a cooling rack.
• Beat filling ingredients together until creamy.
• Put the white filling between two cooled chocolate cookies like a sandwich, then wrap in plastic wrap.

HOMEMADE OREO CAKESTERS RECIPE

Steps:

• Preheat the oven to 375°.
• In the bowl of a stand mixer, cream together the butter, sugar, eggs and vanilla. Mix until smooth, creamy and light in color.
• Add the all purpose flour, black cocoa powder, cornstarch, baking powder and salt. Mix slowly to combine.
• As the dough comes together, add the canola oil and then mix until thoroughly combined.
• The dough should be really soft but not sticky at all.
• Roll the dough into small balls, using about 3/4 tbsp of dough per ball. I use a 1 tbsp spoon to help me portion out the dough, I just don't fill the scoop completely full.
• Roll into a ball and flatten slightly. Arrange on a parchment or silicone sheet lined pan. Repeat with remaining dough.
• Bake at 375° for 5-7 minutes, the cookies will spread slightly, puff up and start to crackle when they are ready to come out of the oven. Do not over bake or they will be dry instead of soft and chewy.
• Allow the cookies to cool on a cooking cooling rack.
• Once the cookies are completely cool, make the cream filling by creaming the butter with either a stand mixer or electric hand mixture until smooth.
• Slowly add in the powdered sugar and a little bit of heavy whipping cream (1/2 tbsp at a time) until all of the powdered sugar is added.
• Add the vanilla extract, mixing until combined.
• Add more whipping cream to adjust the consistency of the filling, if needed.
• Add the filling to a piping bag with a large round tip (you can use a large zip top bag with the corner cut, if needed).
• Pipe a dollop of cream into the center of the bottom side of half of the cookies.
• Top the cream filling with the remaining cookies and press down to finish the oreo cakester.
• Store at room temperature in an air tight container for up to 3 days.

CARAMEL FILLED CHOCOLATE COOKIES

Steps:

• Beat butter until creamy.
• Gradually beat in white sugar and brown sugar.
• Beat in eggs and vanilla.
• Combine flour, baking soda, salt and cocoa.
• Gradually add to butter mixture, beating well.
• Cover and chill at least 2 hours.
• Divide dough into 48 pieces.
• Start by dividing dough into four equal pieces; then divide each piece into thirds; then each of those pieces in half to make 24; and each of those in half again to make 48 pieces.
• Flatten each piece slightly and return to refrigerator.
• Working with a few at a time, and leaving the remainder in the frige, press a piece of dough around a rollo, being careful to cover it completely.
• (I find the rollos easier to handle when they're pre-chilled) Roll into a ball.
• Place 2-inches apart on a greased cookie sheet.
• Bake for 8 minutes in preheated 375°.
• Let cool for 3-4 minutes before removing from baking sheet or caramel will run out the bottom of cookie.

OREO COOKIE " CAKESTER" CAKE

Steps:

• For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans.
• Remove each cake to a plate and allow to cool completely.
• Meanwhile prepare the cream filling; in a bowl beat the cram cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies.
• Spread the mixture on top of one cooled cake layer.
• Top with remaining cake layer.
• Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).
• For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients.
• Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined.
• Allow the glaze to sit for a few minutes to thicken slightly.
• When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along).
• Immediately refrigerate the cake until the glaze is firm.
• Store cake in refrigerator.

OREO FILLED CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Mix the softened butter, brown sugar and sugar until combined well. Then beat in the eggs and vanilla.
• Add in the salt, baking soda, and flour and mix until combined. Then fold in the chocolate chips.
• Chill dough for about 30 minutes.
• Roll into 1 inch balls. Slightly flatten the dough ball and place the oreo on top of it. Then flatten another dough ball and place on top of the oreo. Mold the cookie dough around all sides of the cookie sealing the edges closed.
• Place on a cookie sheet covered with a silpat baking sheet or parchment paper.
• Bake cookies at 350 degrees F for about 13 minutes or until golden brown.

GANACHE FILLED CHOCOLATE COOKIES - FROM SCRATCH

Steps:

• Ganache:.
• Bring the cream and sugar to a light boil, being careful not to burn it.
• Add butter, vanilla, and chocolate chips.
• Stir constantly until all chocolate is melted and mixture is completely smooth. Be careful not to burn it.
• Place in a covered container (I reuse 8-16 oz jars) and refrigerate overnight.
• Cookie Dough:.
• In large mixer bowl; cream together butter and sugar until light and fluffy.
• Add eggs and vanilla; beat well.
• In a separate bowl, combine 2 cups flour, cocoa, baking powder & soda, and salt; gradually blend into creamed butter mixture. Continue adding flour, 1 tbs at a time, until the dough becomes a smooth, well combined ball. Allow dough to chill at least 3 hours, but overnight is preferred.
• Once dough and ganache have chilled overnight, start by prepping the ganache balls.
• Create 1/2 inch balls of chocolate. If desired, roll balls of chocolate in powdered sugar, finely ground coffee, or a 50/50 mixture of the two.
• Now, create a 1 inch ball of cookie dough, then flatten it out to a 1/4 thick, palm sized pancake. Place a ganache ball in the center of the cookie dough, and wrap it up so the ganache is surrounded in dough.
• Place dough balls 2 inches apart on a parchment lined baking sheet, and bake at 375 for 10 minutes. Allow to cool at least 10 minutes, and be careful of hot ganache when eating warm from the oven.