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Chocolate Sandwich Cookies

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Ingredients

Adjust Servings:
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
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract

Nutritional information

145
Calories
67 g
Calories From Fat
7.5 g
Total Fat
4.1 g
Saturated Fat
20.4 mg
Cholesterol
68.1 mg
Sodium
19.5 g
Carbs
0.6 g
Dietary Fiber
14.6 g
Sugars
1.1 g
Protein
31g
Serving Size

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Chocolate Sandwich Cookies

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    Cuisine:

    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.

    • 39 min
    • Serves 30
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Sandwich Cookies, Homemade Oreos! Courtesy of my friend Sam on LiveJournal ( livejournal com) , 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


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    Steps

    1
    Done

    Set Two Racks in the Middle of the Oven. Preheat to 375 Degrees.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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).

    5
    Done

    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.

    6
    Done

    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.

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    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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