Saturday, July 02, 2005

Cream-filled Chocolate Cookies

Cream-filled Chocolate Cookies (SBB)

Cookie dough

1/4 cup all-purpose flour
2 Tbs + 1 tsp cocoa powder
1/8 tsp baking soda
Pinch of salt
3/4 cup sugar
2 Tbs unsalted room temperature butter
2 1/2 tsp well-beaten egg or egg substitute


1 Tbs unsalted room temperature butter
1 Tbs solid vegetable shortening
1/2 tsp milk
1/4 tsp pure vanilla extract
Pinch of Salt
1/2 cup Confectioners' sugar

1. Preheat oven to 375. Line baking sheet with parchment paper
2. Place flour, cocoa powder, baking soda, and salt in a small bowl - whisk together.
3. Place 1/4 cup + 2 tsp sugar, butter, and the egg in a medium bowl and beat with a hand mixer on low speed until blended. Increase speed to medium and beat until light and fluffy. Add flour mixture to the egg mixture and beat just until the dough is blended, 15 to 20 seconds.
4. Roll rounded teaspoonfuls of the dough in your hands to form 12 equal balls, and place on the prepared baking sheet. Space them 2" apart. Pour about 1/2 cup sugar into a small bowl. Dip the bottom of a drinking glass into the sugar, and press the glass onto a ball of dough to flatten. Repeat with the remaining dough, dipping the glass into the sugar each time. Bake till firm - 14 to 15 mins.
5. Remove the sheet from the oven and cool completely on a wire rack.
6. Spread 1 1/2 tsps of the filling over the flat side of half the cookies. Place the remaining cookies on top, flat side down, gently pressing down on them to squeeze the filling out.

Filling directions

Place butter, shortening, milk, vanilla and salt in a small bowl and mix with a fork until smooth. Add the confectioners sugar and mix until well blended and smooth. This may take a couple minutes. Cover the bowl and set aside at room temperature until ready to use.

For the mocha version use 1/4 tsp instant espresso during step 3 of the cookie. For the filling dissolved a pinch of the espresso into the milk.


  1. I loved the cookies this recipe made (thanks!), but a baking time of 14 to 15 minutes left behind little pieces of charcoal. Try 10 to 12 minutes instead.

  2. Anonymous - Thanks for the feedback! As I'm sure you know, all ovens are different and the baking times are just a suggestion! Always be sure to check early if possible :)

  3. joe..made this years ago and noone could ever get enough of them, but sadly i lost the recipe. was so excited when i found this. i made it to a tee last night and it turned out horried.. the batter was super runny and the filling was nothing that i remembered.. also when i made it before i had so many cookies.. this only made about a dozen singles. sorry to say all this as i loved them.. off to hunt again..

  4. carolyn, try the recipe at smitten kitchen.

    martha stewart also has a similar one in her cookie book.