Cream Filled Chocolate Cookies Like Oreo Cakesters
Indulge in a nostalgic treat with these homemade **Cream Filled Chocolate Cookies**, inspired by the soft and fluffy charm of Oreo Cakesters. These delectable cookie sandwiches feature rich, chocolate cake-like cookies paired with a luscious vanilla cream filling that melts in your mouth. Crafted with pantry staples like cocoa powder, powdered sugar, and pure vanilla extract, this recipe strikes the perfect balance of sweetness and decadence. Quick to whip up in just 30 minutes, these cookies are perfect for lunchboxes, dessert spreads, or whenever a craving strikes. With their soft-baked texture and creamy center, they’re a surefire crowd-pleaser that’s as close to bakery perfection as you can get at home!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.25 cups whole milk
- 1.5 cups powdered sugar
- 0.5 cups shortening (or softened butter)
- 1 teaspoons pure vanilla extract (for filling)
- 2 tablespoons whole milk (for filling)
Instructions
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Flatten slightly with the back of a spoon.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake.
Remove the cookies from the oven and allow them to cool completely on a wire rack.
While the cookies are cooling, prepare the cream filling. In a mixing bowl, beat the powdered sugar and shortening (or softened butter) with an electric mixer until well combined and fluffy.
Add the vanilla extract and milk to the filling mixture and continue to beat until smooth and spreadable.
To assemble, spread a generous layer of cream filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and filling.
Store the filled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
4335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.0 g | 283% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 596.9 g | 217% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 380.9 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 443 mg | 34% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2444 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
