Devil'S Food Filled Cookies
Devil's Food Filled Cookies are rich, chocolatey treats with a moist crumb, perfect for chocolate lovers and ideal for parties, snacks, or special occasions.
Ingredients
Instructions
- Cream shortening and sugar in a large mixer bowl.
- Add egg and vanilla; beat well.
- Combine flour, cocoa, baking soda, and salt. Add alternately with buttermilk to the creamed mixture.
- Drop by tablespoonfuls, 2 inches apart, onto a lightly greased cookie sheet.
- Bake at 375°F for 8 to 10 minutes or until the cookie springs back when lightly touched in the center.
- Cool before filling or serving.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you need a dairy-free option, substitute buttermilk with almond milk mixed with a tablespoon of vinegar. Ensure your shortening is at room temperature for better incorporation with sugar. Test cookies for doneness by gently pressing the center; they should spring back. This recipe can also be used to create filled cookies similar to Aunt Edna's Chocolate Pie.
Serving Suggestions
These cookies are delightful on their own but can be enhanced with a scoop of vanilla ice cream for an indulgent dessert. They pair beautifully with a glass of cold milk or a hot cup of coffee. For a festive touch, consider serving them alongside Cherry Berries as a refreshing side, making a lovely dessert platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. To reheat, warm in the oven at 350°F for 5-7 minutes to restore freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Devil'S Food Filled Cookies contains roughly 202 calories, with 1g protein, 9g carbohydrates, and 18g fat. Note that it is relatively high in sodium, at 529mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of shortening in this recipe?
Yes, you can substitute butter for shortening in a 1:1 ratio. Using butter will add a richer flavor but may change the texture slightly, making the cookies a bit more tender. Just ensure the butter is softened before creaming with sugar.
What can I use if I don't have buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using in the recipe for a similar tangy flavor.
How can I tell when the cookies are done baking?
The cookies are done when they spring back lightly to the touch in the center and look set around the edges. They will continue to firm up as they cool on the baking sheet, so avoid overbaking to keep them soft and chewy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).