Chocolate Sandwich Cookies
photo by lgcoffin
- Ready In:
- 19mins
- Ingredients:
- 12
- Yields:
-
30 sandwich cookies
- Serves:
- 30
ingredients
-
Cookies
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup unsweetened dutch process cocoa
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 - 1 1⁄2 cup sugar
- 10 tablespoons unsalted butter, at room temperature
- 1 large egg
-
Filling
- 1⁄4 cup unsalted butter, at room temperature
- 1⁄4 cup vegetable shortening
- 2 cups sifted confectioners' sugar
- 2 teaspoons vanilla extract
directions
- 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 all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
- Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
- 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. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
- To make the filling, 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, pipe a blob of cream into the center of one cookie. 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My daughter loves Oreos so these cookies were a big hit. I love the dark chocolate taste and the filling is also a great find, I will use it for other cookies. I used 1 cup of sugar and found this sweet enough for our taste. I also rolled the dough into logs and cut cookies from them. A truly great cookie thanks for sharing this recipe.
-
These are SO MUCH more fulfilling to eat than a normal oreo out of the box! Very easy to make, I had all the ingredients already in the kitchen. You first bite in and taste the not-too-sweet chocolate cookie (I used 1 cup of sugar), then taste the sweet, fluffy vanilla filling. I rolled the dough into logs and refrigerated, like another reviewer suggested, then cut them and it worked perfectly.
-
Very good cookie and we thought they tasted very close to Oreos. I didn't have dutch processed cocoa, so used natural unsweetened cocoa--omitted the baking powder and added 1/8 tsp more baking soda according to some on-line suggestion for that substitution. Used a melon baller and then flattened with the bottom of a glass that had been dipped in sugar. I will use an even smaller scoop next time (and there will be a next time!!) because with the filling these are really rich, so a smaller cookie might be better. Everyone who tasted them loved them.
-
I found this Smallburst blog who credited Smitten Kitchen. Rather then re-enter all this the primary difference (and my personal preference) is only use 1 cup of sugar in the cookie batter and use 1/4 dutch process cocoa and 1/4 BLACK cocoa (I had to special order it but worth it!). Small balls of dough will make a decent size cookie (small melon ball scoop works). You can chill and slice but why bother? I bake at 350 for 10 and let cool on the pan. I whip the filling till quite fluffy and makes more than enough..a little goes a long way. If you can control yourself, let the assembled cookies rest for a couple days and then the real "Oreo" flavor comes through. I tend to prefer using butter and coconut oil in place of the shortening in the filling. Making the dough balls about 3/4 inch around I got 2 dozen assembled cookies.
see 10 more reviews
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!