We had a big BBQ with our new neighbors this past weekend and I was in charge of dessert. It was like they already knew me assigning me to dessert but just moved in recently. Hmmm. I whipped up a batch of the Chocolate Cupcakes with Peanut Butter Cookie Frosting but I wanted to make a second kid-friendly dessert that would wow the new neighbors just in case one of them couldn’t do peanuts.
I settled on Homemade Oreos. Who doesn’t like Oreos, right? I figured if they were homemade, soft and yummy Oreos, I would impress them all. Why am I trying to impress the neighbors? I don’t know. Maybe so that they don’t mind when my kids wander into their yard to play with their kids all the freaking time. My 5-year-old is that kid that welcomes himself into people’s homes and beelines for the fridge. It could be alarming for new neighbors, so I thought I would butter them up with Homemade Oreos.
These cookies are super easy to make and don’t take much time at all. I had the whole cookie batch done in a hour from start to finish. Do they taste exactly like Oreos? Absolutely not. The cookie is soft and has a resemblence to a Oreo but they are different. Different but still delicious and they ended up being the hit of the BBQ.
Makes 25 to 30 sandwich cookies
For the chocolate cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa (I used Hershey’s cocoa)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [I used the bigger amount for sweeter cookies.]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening (I used Crisco)
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Preheat to 375°F.
In the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart.
With moistened hands, slightly flatten the dough. Bake for 9 minutes. Remove from oven and keep cookies on the tray for about 3-5 minutes before removing. Remove cookies from tray and cool completely.
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 to 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. (I used a sandwich bag with the corner cut off and it worked great!)
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.