Cream Filled Chocolate Cookies Like Oreo Cakesters Food

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HOMEMADE OREO COOKIE RECIPE



Homemade Oreo Cookie Recipe image

This fantastic oreo cookie recipe is similar to Oreo Cakesters in taste and texture, if you are familiar with them.

Provided by Karen Ciancio

Categories     Dessert

Time 28m

Number Of Ingredients 6

2 boxes of devil's food cake mix (use the mix that asks for oil to be added)
6 eggs
oil (amount depends on what brand of cake mix you buy - use the amount shown on the box times 2)
16 ounces cream cheese (2 regular packages)
4 tablespoons vanilla extract
4 cups icing sugar

Steps:

  • Preheat the oven to the temperature stated on the cake box.
  • Mix the cake mixes, eggs and oil in a bowl until the mixture is well blended. It won't look anything like a cake mix, but it's not suppose to. It has to be thick to give you the soft cookie outside.
  • When blended together, roll into balls whatever size you like. I usually make them the size of the rim of an 8 ounces glass when they are flattened. Put on a cookie sheet. Don't flatten too much. (You can use a fork to flatten them or your fingers).
  • Place the oreo cookies in the pre-heated oven. Bake in the oven as per the directions on the box for cup cakes.
  • While the outsides are baking it's time to make the filling. Beat the cream cheese until its creamy and has no lumps. Add vanilla and icing sugar and mix until blended. Place the icing in the fridge until the cookies are baked and cooled.
  • Once cooled, spread the cream cheese icing on one cookie and then sandwich it with another one.

Nutrition Facts : Calories 186 kcal, Protein 2.4 g, Fat 7.4 g, SaturatedFat 2.8 g, Cholesterol 31 mg, Sodium 181 mg, ServingSize 1 serving

CREAM-FILLED CHOCOLATE COOKIES



Cream-Filled Chocolate Cookies image

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

1 cup butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup whole milk
FILLING:
1/2 cup butter, softened
1-1/2 cups confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract

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 COOKIES RECIPE



Oreo Cookies Recipe image

Homemade Oreo cookies made with dark cocoa powder are crispy on the outside with a perfect cream filling in the middle.

Provided by Melissa Griffiths - Bless this Mess

Categories     Dessert

Time 40m

Number Of Ingredients 10

1 1/4 cups butter, at room temperature
2 cups powdered sugar
1 cup Dutch processed cocoa or dark cocoa powder (I used Hershey's Special Dark Cocoa)
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 to 1 3/4 cups flour
4 cups powdered sugar
1/2 cup butter, melted and cooled
1 tablespoon vanilla extract
Water

Steps:

  • In a stand mixer with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
  • Add the cocoa powder, salt, and vanilla and mix until incorporated. Add half of the flour and mix.
  • Add the remaining flour, 1/4 cup at a time until you get a pretty dry dough. You don't want the dough to be sticky at all and it might even crumble just a little. Don't be worried about a dry dough; we want a crispy cookie that doesn't spread when baked.
  • Divide the dough into 3 balls and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.
  • Now if your world is crazy like mine and 3 hours instead of 15 minutes pass before you get back to baking, let the dough rest at room temperature for 15 minutes. The butter makes the dough super stiff if it's too cold.
  • Preheat your oven to 350 degrees. Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface. Roll the dough thin! We are talking 1/4 inch to an 1/8 inch thick.
  • Use a 2 inch circle cutter to cut out the cookies.
  • Place on a cookie sheet and bake for 8-9 minutes. It's super hard to tell when a near black cookie is done. I baked mine for 10 minutes the first round and they tasted burnt on the bottom, so you'll need to adjust as you go.
  • Repeat with the rest of the dough. Place the cookies on a wire rack to cool.
  • While the dough is chilling, mix up the cream filling. Using a stand mixer with a cookie paddle attachment, mix the powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture resembles a thick dough that is about the consistency of play dough.
  • Divide the filling in half and roll it into a log that is about 2 inches wide. Roll the log in plastic wrap and let it chill in the fridge while the cookies are baking.
  • After the cookies are cool, it's time to assemble! Remove the filling from the plastic wrap. Using a sharp knife, slice off a piece that is between 1/4 to a 1/2 inch thick.
  • This is the fun part of making your own Oreos. You can have traditional cream thickness, double stuffed, or even triple stuffed.
  • Stack a cookie, cream, and then another cookie. Press lightly together. Repeat, repeat, repeat.
  • Store in an air-tight container for up to a week.

Nutrition Facts : ServingSize 1 Cookie, Calories 265 calories, Sugar 24.6 g, Sodium 51.8 mg, Fat 14.5 g, SaturatedFat 8.9 g, TransFat 0 g, Carbohydrate 32.9 g, Fiber 1.6 g, Protein 1.6 g, Cholesterol 35.6 mg

CREAM-FILLED CHOCOLATE COOKIES (LIKE OREO CAKESTERS)



Cream-Filled Chocolate Cookies (Like Oreo Cakesters) image

Make and share this Cream-Filled Chocolate Cookies (Like Oreo Cakesters) recipe from Food.com.

Provided by Tonkcats

Categories     Drop Cookies

Time 30m

Yield 24 filled sandwich cookies

Number Of Ingredients 11

2 eggs, beaten
1 cup oil
3 cups flour
1 teaspoon baking soda
8 tablespoons cocoa
2 cups brown sugar
1 teaspoon salt
1 cup evaporated milk
1 cup vegetable shortening (Crisco preferred)
1/3 cup evaporated milk
2 cups powdered sugar

Steps:

  • Preheat oven to 350°F.
  • Sift flour, baking soda, salt, and cocoa together into a large bowl.
  • Add remaining ingredients; mix together.
  • Drop chocolate batter by teaspoons about 3-inches apart on cookie sheet.
  • Bake for 5 minutes.
  • Remove to a cooling rack.
  • Beat filling ingredients together until creamy.
  • Put the white filling between two cooled chocolate cookies like a sandwich, then wrap in plastic wrap.

OREO COOKIE " CAKESTER" CAKE



Oreo Cookie

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

1 (18 1/4 ounce) package devil's food cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup sugar (for a sweeter filling increase the sugar slightly)
2 cups cool whip frozen whipped topping, thawed
10 -12 Oreo cookies, crushed
2 1/4 cups semi-sweet chocolate chips
1/4 cup shortening (can use hard margarine)
3 tablespoons corn syrup (light or dark)
2 tablespoons water
2 teaspoons water

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

HOMEMADE OREOS



Homemade Oreos image

A simple homemade version of your favorite cream-filled chocolate cookie. Plus, make homemade mint Oreos too!

Provided by Sally

Categories     Cookies

Time 2h

Number Of Ingredients 13

1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1/2 cup (41g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 cup (60g) unsalted butter, softened to room temperature
1/4 cup (48g) vegetable shortening, room temperature
1 and 3/4 cups (210g) confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.
  • Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You'll make 3-4 batches (38-40 cookies total).
  • In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners' sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.
  • Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.

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