Cream-Filled Chocolate Cookies Recipe

5 1 2
Cream-Filled Chocolate Cookies Recipe
Cream-Filled Chocolate Cookies Recipe photo by Taste of Home
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Cream-Filled Chocolate Cookies Recipe

Read Reviews
5 1 2
Publisher Photo
I've been making these cookies for years. My children and grandchildren gobble them up.
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter (no substitutes), softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup milk
  • FILLING:
  • 1/2 cup butter or margarine, softened
  • 1-1/2 cups confectioners' sugar
  • 1 cup marshmallow creme
  • 1 teaspoon vanilla extract

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk. 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.
Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 4-1/2 dozen.
Originally published as Cream-Filled Chocolate Cookies in Best of Country Cookies 1999, p97

Nutritional Facts

2 each: 250 calories, 11g fat (7g saturated fat), 44mg cholesterol, 247mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 3g protein.

  • 1 cup butter (no substitutes), softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup milk
  • FILLING:
  • 1/2 cup butter or margarine, softened
  • 1-1/2 cups confectioners' sugar
  • 1 cup marshmallow creme
  • 1 teaspoon vanilla extract
  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk. 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.
  2. Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 4-1/2 dozen.
Originally published as Cream-Filled Chocolate Cookies in Best of Country Cookies 1999, p97

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waysun User ID: 7240487 71811
Reviewed Mar. 27, 2014

"this looks like an amazin recipie cant wait to try it"

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