Chocolate-Drizzled Ravioli Cookies Recipe

Chocolate-Drizzled Ravioli Cookies Recipe
Chocolate-Drizzled Ravioli Cookies Recipe photo by Taste of Home
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Chocolate-Drizzled Ravioli Cookies Recipe

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My daughter Madalyn came up with the recipe for these Oreo-filled raviolis. Our family couldn't stop eating them! Even her teachers were asking her to make them and to share the recipe!—Sarah Sandifer, Bamberg, South Carolina
MAKES:
42 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup shortening
  • 1-1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 12 Oreo cookies
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon coconut extract
  • DRIZZLE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 teaspoons shortening

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
For filling, place Oreos in a food processor; process until finely crushed. Add cream cheese, confectioners' sugar and extract; process until blended.
Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1-1/2 teaspoons filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 1 in. apart on greased baking sheets. Repeat with remaining dough and filling.
Bake 15-20 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator. Yield: about 3-1/2 dozen.
Originally published as Chocolate-Drizzled Ravioli Cookies in Cookies & Candies Bookazine 2014, p40

Nutritional Facts

1 cookie: 155 calories, 9g fat (3g saturated fat), 15mg cholesterol, 75mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 1 cup shortening
  • 1-1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 12 Oreo cookies
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon coconut extract
  • DRIZZLE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 teaspoons shortening
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
  3. For filling, place Oreos in a food processor; process until finely crushed. Add cream cheese, confectioners' sugar and extract; process until blended.
  4. Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1-1/2 teaspoons filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 1 in. apart on greased baking sheets. Repeat with remaining dough and filling.
  5. Bake 15-20 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  6. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator. Yield: about 3-1/2 dozen.
Originally published as Chocolate-Drizzled Ravioli Cookies in Cookies & Candies Bookazine 2014, p40

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