Prep 25 mins
Cook 5 mins
Rich chocolate, cake-like cookies with a creamy filling.
Make and share this Cream-Filled Chocolate Cookies (Like Oreo Cakesters) recipe from Food.com.
- 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
- 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.
we made the cookies from this recipe and filled them with a combination of marshmallow fluff, butter, vanilla, and powdered sugar (filling from a diff cookie.) they tasted just like cakesters!!
we actually made a vanilla version of these.. added a little extra flour and left out cocoa powder. we amazing!!
Made up only 1/2 recipe. I used a small ice cream scoop to make the cookies and they really turned out uniform to be matched later with the filling I cooked them 6 min. in my convection oven and they were perfect. They were especially good to me since they are not too sweet. Next time I will make up the full recipe and change the filling to 1/2 crisco/1/2 butter & a touch of vanilla. The children love them, not only because they are good, but they are individually packaged like a special treat. .
I made these after a long search for my double stuff cakesters with no luck! My kids loved them and I loved that i made them from simple ingredients with no concern of tree nut trace (8 yr old daughter is allergic to tree nuts). I think I will cut the Crisco to half and use real butter for the other next time and maybe a drop of real vanilla. The cookie/cake alone is amazing too. I used my cupcake tin and placed a large dollop of the batter into each cupcake space for half the batter and the other half I dropped spoonfuls into my cookie molds. I like the cupcake tin the best. Very uniform and they don't spread at all. I suggest all that come across this recipe should definitely make these. They would be great for bake sales and for holiday gifts too since you can add food coloring to the filling! Enjoy!