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.
Time 1h20m Yield 16 Number Of Ingredients 7 Steps:
Heat oven to 350 degrees F. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
Time 55m Yield 30 Number Of Ingredients 10 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.
Time 30m Yield 24 filled sandwich cookies Number Of Ingredients 11 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.
Time 43m Number Of Ingredients 10 Steps:
Mix the softened butter, brown sugar and sugar until combined well. Then beat in the eggs and vanilla. Add in the salt, baking soda, and flour and mix until combined. Then fold in the chocolate chips. Chill dough for about 30 minutes. Roll into 1 inch balls. Slightly flatten the dough ball and place the oreo on top of it. Then flatten another dough ball and place on top of the oreo. Mold the cookie dough around all sides of the cookie sealing the edges closed. Place on a cookie sheet covered with a silpat baking sheet or parchment paper. Bake cookies at 350 degrees F for about 13 minutes or until golden brown.
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.
Time 35m Yield Makes 15 Number Of Ingredients 8 Steps:
In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms. Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies.
Yield Makes about 30 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined. Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.) Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely. Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.
