Okay, let’s be real – is there *anything* better than chocolate? And cookies? I think not! That’s why I went a little crazy and created these Devil’s Food Cookies! They’re inspired by my all-time favorite: Devil’s Food Cake. Seriously, that cake is my weakness – so rich and chocolatey.
But sometimes, you just want a cookie, right? So, I took all that amazing Devil’s Food flavor and packed it into a cookie that’s, dare I say, even *better* than the cake! The secret? These Devil’s Food Cookies aren’t just chocolate cookies. Oh no. They’re loaded with a fudgy buttercream filling AND topped with a luscious ganache. Trust me, it’s chocolate heaven! You absolutely HAVE to try these Devil’s Food Cookies!
Why You’ll Love These Devil’s Food Cookies
Seriously, you *need* these cookies in your life! But in case you need a little more convincing, here’s why you’ll be obsessed:
Key Reasons to Bake These Devil’s Food Cookies
- Intense chocolate flavor – we’re not messing around here!
- Soft and chewy texture that melts in your mouth.
- Creamy buttercream filling that’s pure bliss.
- Rich ganache topping – my favorite part, tbh!
- Perfect for special occasions (or, you know, a Tuesday).
Ingredients for Your Devil’s Food Cookies
Alright, let’s talk ingredients! Good ingredients are key, trust me. Don’t skimp – it makes a HUGE difference in these Devil’s Food Cookies! Here’s what you’ll need:
Cookie Dough Ingredients
- 1 cup (226 g) unsalted butter, softened (like, *really* softened!)
- 1 cup (200 g) light brown sugar, firmly packed
- 1/2 cup (100 g) granulated sugar
- 2 Tablespoons cooking oil (avocado, canola, or vegetable oil – whatever you’ve got!)
- 2 large eggs, room temperature preferred (it helps, I promise!)
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups (394 g) cake flour
- 2/3 cup (70 g) Dutch cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
Buttercream Filling Ingredients
- 6 Tablespoons (85 g) unsalted butter, softened
- 1 cup (125 g) powdered sugar
- 2 1/2 Tablespoons Dutch cocoa powder
- 3/4 teaspoon vanilla extract
- Pinch of table salt
Ganache Topping Ingredients
- 1 cup (170 g) semisweet chocolate chips or couverture chocolate (use the good stuff!)
- 1/4 cup (60 ml) heavy cream
How to Make Devil’s Food Cookies: Step-by-Step Instructions
Okay, here’s the fun part! Let’s get baking these amazing Devil’s Food Cookies. Don’t worry, I’ll walk you through it step-by-step. Just follow along, and you’ll be enjoying chocolatey goodness in no time!
Preparing the Devil’s Food Cookies Dough
First, cream together your softened butter and both sugars until it’s nice and creamy. This usually takes a few minutes. Then, add in the oil, eggs (make sure they’re room temp!), and vanilla extract, and stir it all together until it’s well combined. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Now, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Now, this is important: chill the dough for 30 minutes. Trust me, chilling helps!
Making the Buttercream Filling
While the dough is chilling, let’s make that dreamy buttercream filling! Beat the softened butter until it’s creamy. Then, gradually add the powdered sugar, beating until it’s all combined. Add the cocoa powder, vanilla extract, and a pinch of salt, and stir until it’s smooth. Now, scoop the frosting into little dollops and place them in the freezer for 15 minutes. This makes them easier to work with later – genius, right?
Baking and Assembling the Devil’s Food Cookies
Alright, preheat your oven to 350F (175C). Scoop the dough into 1/4 cup (75g)-sized balls. Roll each ball between your palms and make a deep indent in the center. Remove the filling from the freezer and place one filling dollop into the indent. Roll the dough around the filling to completely conceal it and roll to form a smooth ball. Place the cookies on a baking sheet, leaving at least 2 inches between them. Bake for 12-14 minutes. Let the cookies cool completely on the baking sheet before moving them. While they’re cooling, heat the chocolate and heavy cream in the microwave until it’s melted and smooth – that’s your ganache! Spread the ganache over the cooled cookies and let it solidify. And that’s it! You’ve made Devil’s Food Cookies!
Tips for Perfect Devil’s Food Cookies
Want to make sure your Devil’s Food Cookies turn out AMAZING? Of course, you do! Here are a few of my top tips:
- **Don’t skip the chilling!** Chilling the dough is SO important. It prevents the cookies from spreading too much and helps develop the flavor.
- **Keep an eye on the baking time.** Every oven is different, so start checking for doneness around 12 minutes. You want them set, but still soft.
- **Get that ganache right.** Heat the chocolate and cream in short bursts in the microwave, stirring in between. You don’t want to burn the chocolate! A smooth, shiny ganache is the goal!
Ingredient Notes and Substitutions for Devil’s Food Cookies
Let’s chat ingredients! Sometimes you’re missing something, or you wanna try a swap. Here’s the lowdown on a few key ingredients in these *Devil’s Food Cookies*:
Understanding Cake Flour
Okay, cake flour is *highly* recommended for these cookies. It’s what gives them that super soft, tender crumb. But, hey, I get it – sometimes you don’t have cake flour on hand! If that’s the case, you *can* substitute all-purpose flour. Just take out two tablespoons of all-purpose flour for every cup and replace it with cornstarch. It won’t be *exactly* the same, but it’ll still be delicious! For more baking tips, check out general baking advice.
Storing Your Delicious Devil’s Food Cookies
Okay, so you’ve made these incredible Devil’s Food Cookies… and somehow you haven’t eaten them all immediately? Wow, I’m impressed! To keep them fresh, store them at room temperature in an airtight container for up to 2 days. Or, pop them in the fridge for up to a week. If you want to warm them up a little, a few seconds in the microwave does the trick!
Frequently Asked Questions About Devil’s Food Cookies
Got questions about these amazing Devil’s Food Cookies? I’ve got answers! Here are some of the most common things people ask:
Can I use all-purpose flour instead of cake flour for these Devil’s Food Cookies?
Yep, you *can*, but cake flour really gives them that special soft texture! If you’re subbing, remember the cornstarch trick I mentioned earlier – it helps!
How long do these Devil’s Food Cookies stay fresh?
They’re best within the first couple of days, but they’ll still be tasty for up to a week if you keep them in the fridge. Honestly, though, they probably won’t last that long!
Can I freeze these Devil’s Food Cookies?
You sure can! Just wrap them tightly in plastic wrap and then pop them in a freezer bag. They’ll keep for a couple of months. When you’re ready to eat them, let them thaw at room temperature. You might want to give them a little sprinkle of powdered sugar to freshen them up!
Nutritional Information for Devil’s Food Cookies
Okay, quick note: the nutritional info below is just an estimate! It’ll change based on the exact ingredients you use (different brands, etc.). So, don’t take it as gospel, okay? Just a general idea of what you’re getting into with these decadent Devil’s Food Cookies!
Enjoyed this Devil’s Food Cookies Recipe?
Yay! I hope you loved these cookies as much as I do! If you did, please leave a comment below or rate the recipe! And definitely share them with your friends – they’ll thank you! For more delicious recipes, check out our recipes.
Sinful Devil’s Food Cookies With a 1 Secret Filling
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour
- Yield: About 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These dark and chocolatey devil’s food cookies are inspired by the classic cake. They have a fudgy buttercream filling and ganache topping.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- 1/2 cup (100 g) granulated sugar
- 2 Tablespoons cooking oil (avocado, canola, or vegetable oil)
- 2 large eggs, room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups (394 g) cake flour
- 2/3 cup (70 g) Dutch cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 6 Tablespoons (85 g) unsalted butter, softened
- 1 cup (125 g) powdered sugar
- 2 1/2 Tablespoons Dutch cocoa powder
- 3/4 teaspoon vanilla extract
- Pinch of table salt
- 1 cup (170 g) semisweet chocolate chips or couverture chocolate
- 1/4 cup (60 ml) heavy cream
Instructions
- Beat butter and sugar until creamy.
- Add oil, eggs, and vanilla extract and stir until combined.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add dry ingredients into wet, mixing until combined.
- Chill dough for 30 minutes.
- Beat butter until creamy.
- Gradually add powdered sugar, beating until combined.
- Add cocoa powder, vanilla extract, and salt and stir until combined.
- Scoop frosting and place in the freezer for 15 minutes. Preheat oven to 350F (175C).
- Scoop dough into 1/4 cup (75g)-sized balls. Roll the dough between your palms and make a deep indent to the center of the dough. Remove filling from the freezer and place one filling dollop into the indent. Roll the dough around the filling to center it and completely conceal it and roll to form a smooth ball. Place on prepared baking sheet, spacing cookies at least 2 inches apart.
- Bake for 12-14 minutes.
- Allow cookies to cool completely on the baking sheet.
- Heat chocolate and heavy cream in the microwave until melted and smooth.
- Spread ganache over cookies.
- Allow ganache to solidify.
Notes
- Cake flour is recommended. All-purpose flour can be substituted with cornstarch.
- Store cookies at room temperature for 2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
