Made at Home “Oreo” Cookies

Okay, these were like crack for my husband. He LOVES these. Probably more than he loves me 🙂  I made these the first time a few years ago and I have been working on improving the recipe to get the perfect crunchy, yet soft, wafer and a smooth creamy filling. You may want to make 2 batches … they have a habit of disappearing rather quickly!

*Make sure to factor in the dough chilling to the time you’ll need. You can use any cookie cutter; I’ve used various shapes/sizes and round biscuit cutters. Leftover cream filling can be stored in the fridge and re-whipped.

Chocolate Wafer Ingredients

  • (2) 4 oz. sticks of butter, softened
  • 1 cup confectioners’ sugar
  • 1 cup cocoa powder (I like Hershey’s Special Dark)
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1 and 1/2 cups flour, plus extra for working with the dough

Cream Filling Ingredients

  • 1 and 1/4 cups confectioners’ sugar
  • (1) 4 oz. stick of butter, softened
  • 1/2 tsp. vanilla
  • 1/8 tsp. salt

Instructions

Preheat your oven to 350 degrees. Cream the butter until fluffy.

Add the sugar, mix well.

Add cocoa powder, salt, and vanilla and mix well.

Slowly add the flour, just until the dough is soft and well mixed. You don’t want to over-mix to the point of the dough becoming sticky.

Remove the dough from the mixer and knead lightly on a floured surface. Form into a ball and wrap in plastic.

Chill for about 40 minutes.

Slice the chilled dough in half so it is easier to work with.

Dust the chilled dough lightly with flour and roll out about 1/4 inch thick between 2 pieces of wax or parchment paper.

Cut with your favorite cookie/biscuit cutters and bake at 350 degrees for about 8 minutes. The key to keeping the wafer soft and slightly crunchy is not to overcook. If you like really crunchy cookies, then you may want to add a minute or two. Depending on what shape and size you cut your cookies the correct baking time will vary; keep an eye on them so you get the desired texture.

Remove from oven and cook for a few minutes then move cookies to a cooling rack to cool completely.

To make the cream filling, simply whip all ingredients together until white and fluffy. Pipe a small amount of filling onto a cookie and press another cookie on top to create a sandwich. If you don’t have a pastry bag, scoop the filling into a ziplock bag, close (release air), and cut a small corner off at the bottom. This will create a make-shift pastry bag so you can squeeze the filling.

Makes about 2 dozen sandwich cookies.

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