When most people get a sugar craving, they reach for the candy bar. Not me. When I get a sugar craving, I bake cookies.
These little gems are the ultimate cure for that craving. Chewey chocolately cookies with sweet vanilla frosting. Taylor thinks they are too sweet… (treason I say! no such thing!). But I might reduce the sugar in the cookies themselves a bit next time. Or not, it just means more for me!
I first saw this recipe on Smitten Kitchen and knew I had to make them… immediately! The cookbook this recipe comes from is called Retro Desserts – and might be one I need to get for myself!
Makes 25-30 sandwiches.
For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 to 1½ cups sugar
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg
For the filling:
¼ cup (½ stick) room-temperature, unsalted butter
¼ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 375 degrees.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. (No pastry bag? Just spoon it on). Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
Those cookies are so good. I changed the filling though and it was so yummy I had to share:
One, 8oz. bar of cream cheese
1/4 cup margarine
3 & 1/2 cups of powdered sugar
1 teaspoon vanilla
1 teaspoon almond extract (optional)
I just made these cookies and my “test guinea pigs” are in love. I have had this page bookmarked forever. At first I was told I was being cheap with the middle stuff but then they had a change of heart when it was too sweet. Thanks for sharing and I love your blog!!!
Made these tonight…. amazing. Only ate half of one and it gave me a wee bit of a sugar rush, but it was totally worth it!
I love the food here….
This recipe looks to make the perfect oreo. I have made some before but they turned out flat. I can tell these will hit the spot.
wow! this is a classic recipe! and looks better than the original with that ridged look:)
That was a wonderful idea to recreate a grocery store classic in your own kitchen!
Those look seriously delicious! Much, much better than real oreos.
I found your blog via Tastespotting—plan to read your archives–yum!
They look delicious! I bookmarked and sent it to tastespotting. :)
Bet these cookies would be great with ice cream filling instead of frosting! mom
They were definitely sweeter… more like a chocolate sugar cookie with filling. So while they were good cookies you definitely don\’t think Oreo when eating them.
(The plate is from Target, we\’ve got a brown one too)
What a fun recipe! Did you feel as though the cookies tasted like traditional Oreos at all? Either way I’m sure they were yummy. PS: I love that pretty square turquoise plate. Very cute!