Ding Dongs aren’t just for cupcakes anymore. These DING DONG COOKIES take the cake, literally. Soft, chewy and decadent chocolate cookies filled with vanilla cream then covered in ganache. These cookies are better than my favorite childhood lunch box treat.
I love recipes that come by inspiration through family and friends. And these Ding Dong Cookies are result of a text message with my cousin (& friend) Julie. LOL. You see it was her birthday this week and I wanted to make her a birthday cake or cupcake. So I asked what kind of cake she likes and here was her reply. I was like…”umm.” My face was all confused, how could respond that way when you ask what kindof birthday cake they want. I know exactly what I would want – my Best Ever Chocolate Cake. I told her I needed more than “umm.” So I replied that if she doesn’t give it to me I would make her Ding Dong Cookies.
Really, I was calling her a ding dong, but that is how these DING DONG COOKIES came about. Eventually she did reply back what she wanted, but by that point I was already working on these cookies and there was no turning back. I love this girl. The fact is I married into an amazing family. The moment I met Jake’s cousins, aunts and uncles I knew I had hit the jack-pot. Julie is just an extension of the amazingness and well, I couldn’t ask for a better person to search through the snow with (inside story). So Happy Birthday Jules, I love ya.
These cookies are better than the real deal cupcake version. This cupcake is rich, creamy and the ganache topping just completes this delicious dessert.
While my kids have never had a traditional Hostess Ding Dong, they love these. And I am left with the best memories of those very special and rare days where a Ding Dong would end up in my lunch. Now tomorrow I get to surprise my kids in their lunch with one of these Ding Dong Cookies and I am sure the memories will be even more special. Enjoy! XOXO San
Don’t forget to pin these DING DONG COOKIES to your favorite Pinterest board for later!
- 8 ounces semisweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 1 package (10-12 ounces) semisweet chocolate chunks/chips
- 5 tablespoons all-purpose flour
- 1 cup milk
- 2 teaspoons clear vanilla extract
- 1 cup butter
- 1 cup granulated sugar
- 1 cup whipping cream
- 8 ounces semisweet chocolate chips
Preheat the oven to 350 degrees.
In a small microwavable-safe bowl add chocolate and butter, and heat for 20 seconds, stir and heat again, until chocolate is almost melted, about 40 seconds.
Make sure not to overheat the chocolate, scorching it.
In another small mixing bowl sift together flour, baking powder, and salt.
In a medium mixing bowl with electric beaters or stand mixer, beat eggs, brown sugar, and vanilla on high speed until light and fluffy 3-4 minutes.
Then reduce the mixing speed to low and add in melted chocolate while continuing to beat the mixer together until well combined. Add flour mixture and beat until just combined. Once combined stir in the chocolate chunks.
Line a baking pan with parchment paper and add a heaping tablespoon of dough, I used a small cookie dough scooper. Bake for 10-12 minutes, larger cookies 12-15 minutes or until cookies are shiny & crackly yet still soft and chewy in the center. Cool the cookies on baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.
Add milk into a small sauce pan over medium-low heat, immediately whisk in flour until no lumps are left. Cook and stir until mixture is thick cold milk into a small saucepan, like a pudding or gravy. Yes, you are making a roux for a dessert.
Remove from heat, stir in the vanilla, set it aside and let it completely cool.
Once cooled, cream together butter and sugar using an electric or standmixer. Beat on medium-high speed, until light and fluffy, about 7-8 minutes.
Add in the cooled milk mixture and beat again until mixture is creamy and looks like whipped cream.
In a frosting piping bag or Ziploc, cut the tip or the corner off and add the filling into the bag.
Pipe some frosting on top of one cookie, add filling, and top with another cookie. You can also just spread a thick layer of frosting, no need for a piping bag. Keep it simple, just like a sandwich.
Repeat this step with remaining cookies and frosting.
Once all the cookies are assembled make ganache.
In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Set the cake in the fridge and let it chill for 30 minutes, until cake is set.
Chocolate Cookie recipe from Martha Stewart
Ganache recipe from A Dash of Sanity
Ding Dong Filling from Chocolate, Chocolate and More
THIS POST WAS ORIGINALLY POSTED IN JANUARY 2016 AND SINCE BEEN UPDATED.