Cream Filled Chocolate Cookies Like Oreo Cakesters Recipes
CREAM-FILLED CHOCOLATE COOKIES
I've been making these cookies for years. My children and grandchildren gobble them up.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 250 calories, Fat 11g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
OREO COOKIE " CAKESTER" CAKE
I have made this many times, it's an easy cake to make however it does require a few hours of chilling time to "ripen" the cream cheese mixture, also the cake must be cold this will allow the chocolate glaze to harden quickly when topping on the cake --- you can use your own favorite chocolate cake mix instead of the boxed
Provided by Kittencalrecipezazz
Categories Dessert
Time P1DT1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans.
- Remove each cake to a plate and allow to cool completely.
- Meanwhile prepare the cream filling; in a bowl beat the cram cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies.
- Spread the mixture on top of one cooled cake layer.
- Top with remaining cake layer.
- Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).
- For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients.
- Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined.
- Allow the glaze to sit for a few minutes to thicken slightly.
- When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along).
- Immediately refrigerate the cake until the glaze is firm.
- Store cake in refrigerator.
Nutrition Facts : Calories 563.3, Fat 31.8, SaturatedFat 15.2, Cholesterol 20.8, Sodium 458.6, Carbohydrate 72.7, Fiber 3.1, Sugar 49.6, Protein 5.9
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