The NYC Bake Sale this weekend was not only a success, it was so much fun! I had a great time meeting other bloggers and helping to sell the baked goods – all thanks to the wonderful Lillian and Ken, who organized the amazing event.
So as promised, here is the recipe for the cookies & cream aka homemade “oreos” that were sold at the event. The cookies came out a little harder and crisper than I wanted them the first time around, so I cut down the baking time from 9 minutes to 8 minutes for my second batch. Either way, the chocolate wafers are delicious (especially dunked in a glass of milk) and if you are like me and love peanut butter, they are also great with a peanut butter filling. I’m not particularly a cookie lover, but I think I may have been converted after this week’s foray.
There is just something so comforting about chocolate sandwich cookies and a cold glass of milk. Even if it is 10 PM at night…(bows head in shame for my lack of self control when it comes to eating sweets).
I’m also going to be introducing a new weekly series of illustrated recipes every Monday to go along with my posts. Because what better way to cure our Monday blue’s then a cute picture of food? Hope it cheers you up too!
For the Cookies and Cream aka Homemade “Oreos”
Source: adapted from Smitten Kitchen
(makes ~30 sandwich cookies)
Notes: The original recipe called for Dutch process cocoa powder. However, I couldn’t find it in time so I used my normal unsweetened cocoa powder. The recipe turned out perfect. I also wanted my cookies less “crisp” than the original oreos, so I reduced baking time to 8 minutes.
Prep Time: 30 minutes
Bake Time: 8-9 minutes
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 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) unsalted butter, softened
- 1 egg, slightly beaten with a fork
- Vanilla or Peanut Butter Filling
Preheat to 375°F and line two baking sheets with parchment paper.
In a bowl, thoroughly mix together all the dry ingredients – flour, cocoa powder, baking soda, baking powder, salt, and sugar. Add in the softened butter and at low speed, combine the dry ingredients with the butter. Add the egg and beat again at low speed until dough comes together in a mass. If the dough still has spots of flour or sugar, use a wooden spoon to continue mixing the ingredients together until all combined and dough appears smooth.
Divide dough into two logs about half-inch in diameter. Cut the log into half-inch segments and roll loosely into a ball. Place the dough onto a parchment lined baking sheet, approximately 1 1/2 inches apart. Lightly flatten the dough. Bake for 8-9 minutes, rotating half way for even baking.
Set the baking sheet on a rack to cool before piping the filling. To assemble the cookie sandwiches, with a pastry bag and a 1/2 inch, round tip, pipe circles of filling into the center of one cookie. Place the other cookie on top of the filling and lightly press to spread the filling evenly.
For the Vanilla Cream Filling:
- 1/4 cup (1/2 stick) unsalted butter, room-temperature (not too soft)
- 1/4 cup vegetable shortening
- 2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
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. Filling should be thick and slightly dry.
For the Peanut Butter Filling:
- 1/3 cup creamy peanut butter
- 2 tablespoons unsalted butter, softened
- 1/4 cup confectioners’ sugar (more or less depending on your taste)
To make the peanut butter filling, place peanut butter and unsalted butter in a mixing bowl, and at low speed, gradually beat in the sugar. Turn the mixer on high and beat for another minute. Filling should light and creamy.