Best 6 Chocolate Coffee Cream Filled Cookies Recipes

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Indulge your sweet cravings with our delectable Chocolate Coffee Cream-Filled Cookies, a harmonious blend of rich chocolate and invigorating coffee flavors. These delightful treats are perfect for any occasion, whether it's a cozy gathering with friends or a special celebration.

Each cookie is meticulously crafted with a combination of dark chocolate and cocoa powder, resulting in a deep and насыщенный chocolate flavor. The addition of freshly brewed coffee enhances the chocolate's richness, creating a symphony of flavors that will tantalize your taste buds.

Sandwiched between two crisp chocolate cookies is a velvety coffee cream filling, made with real coffee and just the right amount of sweetness. The cream's smooth texture and intense coffee flavor perfectly complement the chocolate cookies, creating an irresistible combination that will leave you craving more.

Our Chocolate Coffee Cream-Filled Cookies are not only delicious but also versatile. Serve them as a delightful dessert after a satisfying meal or enjoy them as a sweet treat with your afternoon tea or coffee. They also make wonderful gifts for friends, family, or colleagues, sure to bring a smile to their faces.

In this article, we've compiled a collection of recipes for these delectable cookies, each offering a unique twist on the classic combination of chocolate and coffee. From the original Chocolate Coffee Cream-Filled Cookies to variations featuring white chocolate, caramel, and even a gluten-free option, there's a recipe here for every taste and dietary preference.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will lead you to the most exquisite Chocolate Coffee Cream-Filled Cookies you've ever tasted.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE COFFEE CREAM-FILLED COOKIES



Chocolate Coffee Cream-Filled Cookies image

Awesome! I love coffee, I admit it. I am addicted to it, but even if you are not, try this!! You will like them! Dip them in your coffee or eat them alone. Any way, they are good! 8)

Provided by OceanIvy

Categories     Dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 12

1/4 cup butter, softened
1/4 cup superfine sugar
1 egg, beaten
2 teaspoons instant coffee granules
1 1/2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
2 ounces semisweet chocolate, melted
1/4 cup unsalted butter, softened
3/4 cup powdered sugar, sifted
1 egg yolk
1 teaspoon instant coffee granules

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.

Nutrition Facts : Calories 122.9, Fat 5.5, SaturatedFat 3.3, Cholesterol 26.9, Sodium 33.6, Carbohydrate 17.5, Fiber 0.7, Sugar 5.8, Protein 1.6

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING



Chocolate Sandwich Cookies with Vanilla-Cream Filling image

Provided by Food Network

Categories     dessert

Time 19m

Yield 36 sandwich cookies

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa (recommended: Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
1 large egg
4 tablespoons (1/2 stick) unsalted butter at room temperature
1/4 cup vegetable shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
  • Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
  • With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

MOLASSES SANDWICH COOKIES WITH COFFEE CREAM



Molasses Sandwich Cookies with Coffee Cream image

Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate, or Dulcey (which is caramelized white chocolate), pairs especially well with the sweet spices and coffee, but milk chocolate can be used too.

Provided by Tara O'Brady

Categories     Cookies     Holiday 2018     Coffee     Cinnamon     Ginger     Butter     Molasses     Egg     Chocolate     Vanilla     Dessert     Christmas     Bake

Yield Makes 20

Number Of Ingredients 20

For the Cookies:
2 1/4 cups all-purpose flour
1 Tbsp. finely ground coffee or espresso
1 3/4 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. kosher salt
1/4 tsp. ground allspice
3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled
1/2 cup (packed) dark brown sugar
1/4 cup mild-flavored (light) molasses
3/4 cup granulated sugar, plus more for rolling
1 large egg
For the Filling and Assembly:
3 Tbsp. unsalted butter, cut into pieces
8 oz. blond chocolate, such as Dulcey, or milk chocolate, divided
3/4 cup heavy cream
2 tsp. finely ground coffee or espresso
1/2 tsp. vanilla extract
1/4 tsp. kosher salt

Steps:

  • Make the Cookies:
  • Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
  • Whisk butter, brown sugar, molasses, and 3/4 cup granulated sugar in a large bowl until smooth (it may stiffen and separate at first; keep whisking until it loosens up). Whisk in egg.
  • Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight.
  • Place a rack in middle of oven; preheat to 375°F. Place granulated sugar in a shallow bowl. Working with about one-quarter of dough and chilling remaining dough while you assemble and bake, scoop dough by the tablespoonful and roll into balls; you should get 10 per batch. It's important to bake only 1 sheet of cookies at a time; they're very temperature-sensitive and will spread too much otherwise. Roll balls in granulated sugar, then arrange on a parchment-lined baking sheet, spacing 2" apart.
  • Bake cookies until centers are cracked and edges are set, 5-7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.
  • Do Ahead:
  • Dough can be made 1 day ahead. Keep chilled. Unfilled cookies can be made 5 days ahead. Store in an airtight container at room temperature.
  • Make the Filling and Assemble:
  • Place butter and 6 oz. chocolate in a large bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat, then stir in coffee, vanilla, and salt. Pour hot cream mixture over chocolate and butter and whisk until smooth. Chill until ganache is cooled and thickened, about 20 minutes. Beat with an electric mixer or vigorously by hand with a whisk until lightened in color and stiff.
  • Melt remaining 2 oz. chocolate in a small saucepan over medium-low heat. Transfer to a pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
  • Place 1 rounded tablespoon of filling on half of cookies. Press remaining cookies on top. Pipe thin lines of melted chocolate over in desired design.
  • Do Ahead:
  • Filled cookies can be made 2 days ahead. Store in an airtight container at room temperature.

CHOCOLATE CREAM FILLED COOKIES



Chocolate Cream Filled Cookies image

My girlfriends at work just loved them and wanted the recipe for them. I had to make 10 copies!

Provided by BABY

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 55m

Yield 30

Number Of Ingredients 10

6 tablespoons butter, softened
¼ cup white sugar
1 large egg
2 tablespoons corn syrup
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
⅓ cup semisweet chocolate chips
1 cup confectioners' sugar
¼ cup confectioners' sugar
½ cup butter, softened

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.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 14.3 g, Cholesterol 20.4 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 41.9 mg, Sugar 8.2 g

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.

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.

Tips:

  • Use good quality chocolate and coffee. This will make a big difference in the flavor of your cookies.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies keep their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before filling them. This will help prevent the filling from melting.
  • If you don't have a piping bag, you can use a ziploc bag with the corner cut off to fill the cookies.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These chocolate coffee cream filled cookies are the perfect treat for any occasion. They are rich, decadent, and sure to please everyone. With a little effort, you can make these delicious cookies at home. So what are you waiting for? Give this recipe a try today!

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