Cream Stuffed Chocolate Cookies Cream Cookies

17 June 2020 Bookmark1
Say hi there to the cookie of your dreams: studded with beaten chocolate sandwich cookies and a layer of sweet vanilla cream filling hidden internal.

Those deeply chocolate, delightfully chewy cookies are certain to be a fast favourite with their intensely chocolate bite and bits of crunchy cookie at some point of, now not to say the heavenly cream filling.

Cream Stuffed Chocolate Cookies Cream Cookies
Cream Stuffed Chocolate Cookies Cream Cookies

These smooth and chewy chocolate cookies are ever so decadent, made with adequate amounts of rich, Dutch-processed cocoa and studded with crushed up sandwich cookies that also offers those cookies a delightful crunch.

Don’t get me incorrect, these cookies appearance outstanding, mouth-watering even. but that outer enchantment remains no fit for the extra layer of vanilla cream hidden inside.

Even higher, get one which’s still heat out of the oven, while the vanilla cream nearly oozes out as you bite into it. Swoon.

Cream Stuffed Chocolate Cookies Cream Cookies


  • 2 1/4 cups (281g) all-purpose flour
  • 1/2 cup plus 2 tablespoons (55g) Dutch-processed cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon instant espresso powder
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 1/4 cup (250g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 60 double-stuffed chocolate sandwich cookies (about 24 oz, from two regular or one ‘party size’ package)


  1. In a bowl, sift together flour, cocoa powder, baking soda, baking powder, salt and instant espresso powder. Set aside.
  2. In a large mixing bowl or the bowl of a stand mixer, cream butter and brown sugar until light and fluffy, about 2 to 3 minutes. Add eggs and mix on medium-high speed, scraping down the sides of the bowl, until incorporated. Mix in vanilla extract.
  3. Reduce mixer to low and slowly add dry ingredients until just incorporated.
  4. Crush 10 sandwich cookies into smallish size pieces; fold into dough until evenly incorporated. Cover and chill dough for at least 30 minutes until workable.
  5. While dough is chilling, preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  6. Carefully remove the filling from the remaining 50 cookies. Rather than twisting, prop the cookie up vertically and use a thin knife or offset spatula to ‘slice’ the filling from one side of the cookie. Keep the sliced-off cookie where it is, and then slice off the other side. Carefully separate filling. Stack two rounds of cream together, and repeat with remaining cookies until you have 25 stacks. You can bag and store the plain cookies for another use (they make a great pie crust!)
  7. Use a medium cookie scoop to form 1 1/2-inch balls (approximately 35g each). Split ball in half, roll each half into a smooth ball and then flatten it in the palm of your hand. Place one stack of cream filling in the center, then place the other flattened ball on top. Press around the edges to seal, and form into a puck-shape. Place on prepared cookie sheet. If desired, you can press a few pieces of crushed-up cookie on top of each dough puck (it makes for a nicer final appearance). Repeat, leaving 2 inches apart on baking sheet (you should be able to fit 8-9 or so on one sheet).
  8. Place sheet in freezer for 5 minutes, then bake for 10 to 12 minutes or until cookies have spread evenly and tops are cracked and no longer shiny. Remove from oven and let cool on cookie sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough, keeping dough refrigerated when not actively using it.
  9. Cookies will keep in an airtight container for up to 5 days.


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