Mexican Chocolate Chip Cookie Cream Pies

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Buttercream Bakeshop uses a cooky basal look and a filling basal look to make 5 antithetic sandwich cookies. This 1 has Mexican cocoa successful the cooky basal and crushed Oreos successful the pick food filling, positive a cinnamon fudge center; spot a funfetti VARIATION, below.

The filling tin beryllium refrigerated for up to 5 days; fto it soften somewhat earlier using.The filled cooky sandwiches tin beryllium refrigerated for up to 3 days

Adapted from Tiffany MacIsaac, proprietor of Buttercream Bakeshop successful the District’s Shaw neighborhood.

Ingredients

measuring cup

Servings: 20 sandwich cookies

For the cookies

16 tablespoons unsalted butter, astatine country temperature
1 1/2 cups granulated sugar
2 ample eggs
1 tablespoonful vanilla extract
3 cups flour
1/2 spoon kosher salt
2 teaspoons baking powder
1 spoon baking soda
2 teaspoons pick of tartar
1 cupful chopped Mexican cocoa disks, specified arsenic Ibarra brand

For the fillings

1 lb chilled pick cheese
16 tablespoons (2 sticks) unsalted butter, astatine a precise brushed country temperature
2 cups confectioners' sugar
1/4 spoon kosher salt
1/2 cupful finely crushed Oreos
1/2 cupful fudge condiment (homemade oregon store-bought)
1/4 spoon crushed cinnamon

Nutritional Facts

Per piece

Calories
470
Fat
25 g
Saturated Fat
15 g
Carbohydrates
60 g
Sodium
220 mg
Cholesterol
75 mg
Protein
4 g
Sugar
42 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Tiffany MacIsaac, proprietor of Buttercream Bakeshop successful the District’s Shaw neighborhood.

Tested by Tiffany MacIsaac and Bonnie S. Benwick.

Published August 9, 2017

Updated March 16, 2026