Chocolate Coffee Cream Filled Cookies Recipes

CHOCOLATE COFFEE COOKIES

Steps:

• Set oven to 350°.
• Set oven rack to second-lowest position.
• Prepare/grease a large cookie sheet.
• Cream sugars with butter and shortening (about 2 minutes).
• Beat in egg and maple extract.
• In a bowl, sift dry ingredients, and add to the creamed mixture; beat until combined.
• Add in the chocolate chips and nuts.
• Drop by tablespoonfuls onto a greased cookie sheet.
• Bake for 8-10 minutes (don't overbake!).
• Cool and remove to a wire rack.

CHOCOLATE CREAM FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
• On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
• While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
• Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.

CHOCOLATE COFFEE CREAM-FILLED COOKIES

Steps:

• Preheat oven to 350° and grease 3 or 4 baking sheets.
• In a bowl, beat butter and sugar until light and fluffy.
• In separate bowl, beat egg with coffee granules until dissolved. Gradually add to creamed mixture, beating well.
• Sift the flour, cornstarch and baking powder over mixture.
• Stir in to make a soft dough and knead lightly.
• On a floured surface, roll dough to a 1/8-inch thickness.
• With a 2-inch fluted cutter, cut out cookies and place on prepared baking sheets.
• Bake 10-15 minutes, until firm and lightly browned.
• Transfer cookies to wire racks to cool.
• Put the cooled, melted chocolate into a pastry bag and snip off end.
• Pipe parallel zigzag lines on half the cookies.
• For cookie filling: In bowl, beat butter and powdered sugar until smooth and creamy.
• In another bowl, mix egg yolk with coffee granules; add to creamed mixture and beat until smooth.
• Spread the filling on plain cookies and then sandwich together.
• Let cool in cool place until filling is firm.

CREAM-FILLED CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. 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. , In a small bowl, combine filling ingredients ; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.