This weekend I felt like making some sweets to have around the house - so I decided to indulge in a time-honored American Classic... OREO COOKIES! I have never been a huge fan of the entire OREO; In fact, I would always eat the cookie after discarding the filling from the center. However, after having made my own - I am a fan of the entire cookie now! Homemade 'Oreos' are absolutely DELISH!!
I checked a few different food blog recipes before attempting my own creation. I found a really great cookie recipe from Bakerella and mixed up a few variations of my own filling before coming up with the perfect one - ENJOY!!
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Homemade Oreo Cookies
Prep Time: | Ready In:
Cookies (Adapted from Bakerella):
1 cup (2 sticks) unsalted butter, melted and slightly cooled
3/4 cup sugar
1 tsp vanilla extract
1 cup semisweet chocolate chips, melted and slightly cooled
1 egg
1 1/2 cups unbleached all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 tsp kosher salt
1/2 tsp baking soda
Cream Filling:
1/2 cup Heavy Whipping Cream
8 oz. White Chocolate
Powdered Sugar (for thickening)
1. In a medium bowl, whisk together the butter and sugar until well combined. Whisk in the vanilla and chocolate. Whisk in the egg until combined.
2. In another bowl, whisk flour, cocoa, salt and soda until combined.
3. Stir flour mixture into the chocolate mixture. Mix with your hands if it helps to combine the two. Let the dough sit for an hour to firm up.
4. Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. Refrigerate at least two hours or until firm. If log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape.
5. Heat oven to 325 degrees and line baking sheet with parchment paper.
6. Cut dough in quarter inch thick slices and place on prepared baking sheet. Bake for about 20 minutes or until cookies are firm to the touch.
Note: I under baked mine (almost half the time) and they were still great. Just watch them because it’s hard to tell by looks if they are done since they are so dark to begin with. These baked in batches well, so bake a few to test if you have time. And if your cookies are smaller, adjust the baking time.
7. Make the filling: Bring cream to a boil in a small sauce pan. Place chocolate in a heat-proof bowl, then pour boiling cream over chocolate, whisking to combine. Let cool to room temperature. In small doses, whisk in powdered sugar until a thick consistency is reached. Remember, the mixture will continue to thicken as it sets.
8. Assemble the cookies: Spread 1 cookie with a dollop of filling, then sandwich with another cookie. Lay the cookies on a flat plate or sheet and place in freezer to allow the filling to finish hardening. Enjoy :)
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