Chocolate Filled Cookies Recipes

Steps:

• Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
• Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
• Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

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.

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Grind the nuts with confectioners' sugar until powdery (do not make into a paste).
• Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.
• Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.
• In a microwave-safe bowl, melt the chocolate in the microwave.
• Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a "sandwich." Repeat.
• Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.

Steps:

• Prepare the cookie dough: In the bowl of a food processor, combine the butter and both sugars and process until combined. Add the egg and vanilla and pulse to combine, scraping down the sides of the bowl with a rubber spatula as needed.
• Add the oats, flour, baking powder, cinnamon and salt, and process until combined and the oats have broken down a bit, scraping down the sides of the bowl occasionally.
• Transfer the dough to a large piece of plastic wrap and use the sides of the plastic to shape it into a flat, 8-inch square that is about 1/2-inch thick. Chill until firm, at least 2 hours.
• Prepare the filling: Heat the cream in a small saucepan or in a bowl in the microwave until hot. (Be careful: Cream loves to boil over.) Add the chocolate, vanilla and salt to the hot cream and let stand 2 minutes, then stir until smooth and uniform. (If not fully smooth, carefully heat a bit longer on the stovetop, stirring until smooth, or heat in the microwave in 5-second spurts, stirring after each blast, until smooth.) Transfer the filling to a large piece of plastic wrap and use the sides of the plastic to shape it into a 4- to 6-inch square. Chill until firm, at least 2 hours.
• Heat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper.
• Cut the cookie dough into 24 equal pieces. Cut the chocolate filling into 12 equal pieces. (It's OK if the chocolate breaks a bit; just make sure you have 12 equal piles.) Flatten one piece of cookie dough slightly. Set a piece of chocolate filling into the center. Flatten another piece of cookie dough and set it on top of the chocolate filling. Use your hands to shape the cookie dough around the filling and then roll it into a neat ball. Repeat with the rest of the dough and filling.
• Set 6 dough balls onto one of the prepared sheets. Bake until set and relatively flat, with just-golden edges, 14 to 16 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining cookies on the other baking sheet. Serve cookies warm or at room temperature.

Steps:

• Place chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
• Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.

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.

Steps:

• Preheat oven to 350 F / 180 C.
• In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
• Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
• Add egg and vanilla, beat again until fluffy.
• In two additions beat the flour mixture into the butter mixture, scrape down sides.
• Form into 24 balls each about 1 1/2 tbsp size.
• Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
• Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
• Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
• Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.

Steps:

• In the bowl of electric mixer,beat together the butter, sugar and salt, then add the rum, beat until you obtain a fluffy mixture.
• Stir in the sifted flour and mix to obtain a smooth texture.
• Cover and chill for 1-2 hours.
• Preheat the over to 350°F.
• Roll the dough into 1-inch balls, which you place 1-inch apart on ungreased baking sheets, and bake 10-12 minutes(firm but not brown), then transfer to a wire rack and cool.
• Prepare the filling:.
• Melt the chocolate and butter together and stir until smooth. Cool slightly.
• Spread a small amount of the chocolate on the bottom of a cookie,and cover with another cookie like a sandwich and press gently. Repeat with remaining cookies. Cool until filling is set.
• Store for up to 1 week.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper.
• Grind nuts with confectioners sugar in a food processor until powdery (be careful not to process to a paste).
• Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork).
• Roll level 1/2 teaspoons of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets. Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air. Snip off 1 bottom corner of bag with scissors to form a small hole.
• Pipe a small mound (about 1/8 teaspoon) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere. Repeat procedure with remaining cookies.