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Cream filled Chocolate cookies

Valentine’s day special and a great snack any day!

Cream filled chocolate cookies is an addition to my list of quick and easy dessert recipes with cookies as a base. I baked a big batch of cookies (some with m&ms too!) and filled a dozen with cream. While Sathya enjoyed the cream filled ones, I relished just the chocolate cookie which by itself was a great treat!

Since I always try to keep cocoa powder and chocolate at home… Well, these cookies were an easy choice.

I found the recipe in Martha Stewart Holiday Baking Issue.

Ingredients you will need:

For chocolate cookies:
1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/8 tsp salt
1 cup sugar (original recipe: 1 & 1/2 cups)
10 Tbsp unsalted butter, room temperature
1 large egg, room temperature
For Vanilla cream filling: (for 15 cookies)
4 tbsp or 1/4 cup unsalted butter, room temperature
4 tbsp or 1/4 cup solid vegetable shortening (original recipe: 1/2 cup)
4 to 5 tbsp confectioners’ sugar (original recipe: 31/2 cup.. that’s very sweet for us!)
1 tsp pure vanilla extract

Baking the cookies:

In a medium-size bowl, sift flour, cocoa powder, baking soda, baking powder, and salt; set aside.

I used an electric mixer with paddle attachment but you can this with a whisk or a hand-held mixer too. Cream sugar and butter until light and fluffy (about 2 minutes)

Add egg and beat till well combined. With mixer on low-speed, gradually add the flour mixture; continue beating until dough is well combined.

As per your preference on the size of the cookies, use a tablespoon, teaspoon or ice cream to scoop and drop dough on parchment/foil-lined baking sheets about 2 inches apart.



Rolled each dough piece roughly using my palms and pressed with a cup (with a flat base) to flatten and form cookie shape. I omitted the process of using a glass with its bottom dipped in sugar often to flatten the cookies as per the original recipe. The other thing is that you may need use a metal spatula to remove dough from glass. I just skipped the extra sugar and didn’t have to use a spatula!



Bake in preheated oven at 375 degrees until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through.

Transfer cookies to wire racks to cool completely.

While the cookies are baking, for the cream filling:

Cream butter and shortening until well combined using whisk, hand-held mixer or a standing mixture.  Add the confectioners’ sugar and using a spatula combine well and then using a mixer or whisk continue beating until light and fluffy. Add the vanilla extract and  beat till well combine.

You can use a store-bought butter cream frosting instead of preparing the vanilla cream.

Place 1/2 tsp cream filling on the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges.


Store filled or plain cookies in an airtight container.

Happy Cooking

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December 2017
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