Description
Delight in these rich and indulgent Chocolate Cream-Filled Cookies, featuring soft cocoa-infused cookies sandwiched with a luscious chocolate cream filling and topped with a smooth chocolate drizzle. Perfect for dessert or a special treat, these cookies combine the perfect balance of chocolatey goodness and creamy texture.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional)
Chocolate Cream Filling
- 1 1/2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
Chocolate Drizzle
- 1 cup semi-sweet chocolate chips
- 2 tbsp butter
- 2-3 tbsp milk
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this dry mixture aside.
- Prepare Wet Ingredients: In a separate large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract to combine.
- Combine Dry and Wet Mixes: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. If using, fold in the semi-sweet chocolate chips to add extra texture and flavor.
- Scoop and Bake Cookies: Scoop spoonfuls of dough onto the prepared baking sheet, forming small mounds spaced apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set but still soft inside. Remove from the oven and allow to cool completely on a wire rack.
- Prepare Chocolate Cream Filling: In a chilled bowl, whip the heavy whipping cream with powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. Transfer the whipped chocolate cream to a piping bag fitted with a star tip for easy filling.
- Assemble Cookie Sandwiches: Once cooled, pipe a generous amount of the chocolate cream filling onto the flat side of one cookie, then sandwich it with another cookie, pressing gently to spread the filling evenly.
- Make Chocolate Drizzle: Melt the semi-sweet chocolate chips and butter together in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Add 2 to 3 tablespoons of milk gradually to achieve desired drizzle consistency.
- Decorate Cookies: Drizzle the melted chocolate mixture generously over the filled cookies. Allow the chocolate drizzle to set at room temperature before serving for best presentation and taste.
Notes
- Ensure the heavy cream is well chilled before whipping to achieve the best volume and texture.
- If you prefer a less sweet cream filling, reduce the powdered sugar slightly.
- Store assembled cookies in an airtight container in the refrigerator; consume within 3 days for optimal freshness.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate according to preference.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
