For the latest and greatest in cookie creativity, we’re turning today to a most unexpected source: pasta. Specifically, ravioli! Imagine those delicious pockets of pasta stuffed with cheesy filling. Now, imagine that noodle is a sugar cookie, the filling is chocolate-and-cream cheese, and it’s all covered in more chocolate for an incredible treat. Want some now? Let Yoyomax12 show you how.
– 1 cup shortening
– 1 ⅓ cup white granulated sugar
– 2 eggs
– 1 teaspoon vanilla
– 2 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 12 Oreo cookies
– 1 – 8-ounce package cream cheese, softened and at room temperature
– ¼ cup powdered sugar
– ½ teaspoon coconut extract (or vanilla or almond extract, if you prefer)
– 1 cup semisweet chocolate chips
– 2 teaspoons vegetable shortening
- Preheat the oven to 350 degrees Fahrenheit. Grease a cookie sheet, or line it with a silicone mat or parchment paper.
- Combine the flour, salt and baking powder in a bowl, and set aside.
- In a large bowl, cream the 1 cup of shortening and the white granulated sugar together until light and fluffy.
- Blend in the vanilla and the eggs.
- Add the dry ingredients and stir until combined.
- Roll out portions of the dough between sheets of waxed or parchment paper to 1/8-inch thickness.
- In a food processor, crush the Oreo cookies into fine crumbs. Combine them with the powdered sugar, coconut extract and cream cheese until smooth.
- If you have a ravioli press cutter, gently make impressions in one layer of the dough. If you don’t have a ravioli cutter, use a regular cookie cutter to cut out circles of dough.
- Place 1 to 2 teaspoons of the cream cheese mixture in the center of each impression or cut-out piece of dough. Flatten the filling slightly.
- Place the second layer of dough over the first. Fit the ravioli cutter around each ball of cream cheese mixture and, this time, press all the way through, cutting out and sealing the cookies. If you don’t have a ravioli cutter, cut out a second set of dough circles and lay them over the top of each cookie, pressing the edges together with a fork to seal.
- Re-roll the scraps and continue until all the dough is used-up.
- Place the cookies on the prepared cookie sheet, leaving about 1 ½ inches between cookies.
- Bake for about 15 to 20 minutes, until the edges are light brown.
- Allow the cookies to cool on the cookie sheet for 10 minutes and then transfer to wire racks to cool completely.
- In a double boiler or in the microwave, melt the chocolate chips and 2 teaspoons of vegetable shortening together. Transfer the chocolate to a plastic bag and snip off the corner. Drizzle the chocolate over the cooled cookies.
- Store in a covered container at room temperature or in the refrigerator.
- If you find the dough too soft and sticky to work with, chill it for about 30 minutes first.