Recipe by molly123b
These oreos taste better than the real thing, and are better for you! They are amazing and my family asks for them all the time
Top Review by Muffin Goddess
Okay, so my initial reaction to these when I tried one freshly cooled and filled was that it was good, but the cookie was too crispy and overpowered the filling a bit. Since DH really doesn't eat much in the way of chocolatey sweets, I packed them up and brought them to work with me. I tried another cookie for dessert after dinner, and WOW! It was like a totally different cookie after sitting for a few hours! The cookies softened up and became chewy, and the filling seems to have morphed from plain old flavored whipped cream to something that tasted like the store bought version of filling, but with a lovely ethereal texture. Whatever it was, it was definitely not plain old flavored whipped cream anymore, and it complemented these cookies perfectly! The only change I made was to add a packet of Whip-It stabilizer to the cream because I was afraid it would become weepy over time. My only complaint was that I ran out of filling with one pair of cookies left (I got 14 filled cookies out of this with the 2 naked leftover cookies). I'm not sure if it was just the slightly coarser organic cane sugar I use or not, but the baked cookies had a bit of sparkle to them, too. I'm so glad that Baby Kato convinced me to try your scrumptious cookies! Thanks for posting. Made for PAC Fall 2012
- 295.73 ml all-purpose flour
- 118.29 ml unsweetened cocoa
- 4.92 ml baking soda
- 1.23 ml baking powder
- 1.23 ml salt
- 236.59 ml sugar or 118.29 ml stevia
- 118.29 ml butter, room temperature
- 1 large egg
- 14.79 ml vanilla
- 236.59 ml heavy whipping cream
- 59.14 ml sugar
- 9.85 ml vanilla
Directions See How It's Made
- 1. In a medium size bowl, mix together flour, cocoa, baking soda, baking powder, salt, and sugar.
- 2.Beat in the butter and egg. Mix until the dough comes together in a mass.
- 3. Take about a teaspoon size of dough and roll it into a ball, place on the cookie sheet and press down. Continue with the rest of the dough, placing each two inches apart. Cook in oven on 375 for 9 minute.
- 4. For the filling, beat the cream, sugar, and vanilla.
- 5. Using a frosting or ziploc bag, pipe filling onto half of the cookies.
- 6. Press a unfrosted cookie onto each of the frosted cookies.
- 7. Enjoy!