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

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Updated March 16, 2026

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