The cookies are chocolately, a tiny bit salty, and not too sweet which offsets the sweet vanilla filling. My only regret is that I waited so long to make them.
I had been waiting to make them until I could find some Dutch process cocoa powder that the recipe calls for. Dutch process reacts differently in baking and ensures that the cookies don't puff up during baking. I found some online but it wasn't worth paying the shipping just for one specific recipe.
The recipe says to bake them for 9 minutes for a tablespoon of batter. I was only using a tsp of batter each so I tried a number of different baking times.
- six minutes = burnt cookies
- five minutes = very crispy cookies
- four minutes = soft cookies with a chewy edge
- four minutes + 30 seconds = crispy cookie with a soft center
4.5 minutes made the best texture of cookie. These come out of the oven slightly puffed and very soft but they firm up and deflate while cooling.
The filling tastes exactly like the oreo icing. With half butter and half vegetable shortening it stays solid at room temperature which makes it perfect for dunking in milk. Don't skip dunking them in milk!!! So so good.
The cookies were quick to assemble. I just piped the icing on...
In fact, there is nothing stopping you from spreading a bit of peanut butter on them before you add the icing. Mmmmm
Makes 40 assembled
cookies (if using a tsp of dough for each cookie)
Recipe from Smitten Kitchen
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (if using regular cocoa add an extra tsp of baking soda)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
Preheat oven to 375
1. Sift together flour, cocoa, baking power and soda, salt, and sugar.
2. Mix in butter until combined. Add egg and mix until a dough forms (mine was grainy looking but held together when pinched)
3. Use a teaspoon measure (tsp) and pack it with cookie dough. Place on cookie sheet and flatten with damped fingers or the bottom of a glass
4. Bake for 4.5 minutes for cookies with a slightly chewy center or 5 minutes for a crispy cookie. Let cool slightly before transferring (or just be really really careful when transfering warm) because the cookies are soft and delicate before they cool.
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Mix together butter, vegetable shortening and vanilla until combined
2. Gradually mix in confectioners sugar. Once all added whip on high until fluffy
3. Using a piping bag (or a freezer bag with the corner cut off) pipe a tsp's worth of icing onto the cookies and press another cookie on top.
4. Dunk in milk!