I hate to love Oreos. I definitely do not understand the double-stuffed because the inside is probably my least favorite part. Yet, put a sleeve of those bad boys in front me, and you better bet your bottom dollar I am gonna eat them... all. I think it all stems from my weakness (addiction) for cookies in general. I will eat cookies of any sort like they are chips. One is never enough, and one definitely does not "satisfy" my sweet tooth.
Today's recipe is an Oreo hack, and is a major step up from the original. I use a basic chocolate icebox cookie recipe that tastes surprisingly similar to the original. But I get rid of the shortening-laden filling of the original, replacing it with a decadent, yet oh-so-easy-to-make, chocolate frosting to sandwich in between two rounds. These are so rich that just one of these may be enough to curb the craving... NOT! You will want to eat the whole batch. They are Just. That. Good. So be prepared to be seriously stuffed (Oreo pun intended), and maybe consider skipping lunch if you are gonna bake these today.
The Recipe: Double Chocolate Sandwich Cookies
yields ~ 12-14 cookies
The Bits and Bobs:
For the Cookie Dough
1/2 cup unsalted butter, room temp
1/2 cup brown sugar
1 tsp vanilla extract
1 1/4 cup all-purpose flour
1/2 cup cocoa powder
1/4 tsp salt
For the Filling
2 3/4 cup powdered sugar
6 tbsp cocoa powder
6 tbsp butter, room temp
5 tbsp low fat milk (1% or 2%)
For the Cookies
Stir together the flour, cocoa powder, and salt in a bowl and set aside. In a separate bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and vanilla. Beat until just combined. Gradually add the flour mixture, beating until combined. Turn out the dough onto a lightly floured surface and knead and roll together until you have formed a log shape. Wrap the log tightly in parchment paper first, then a sheet of foil. Place the dough in the fridge for at least two hours to firm up. NOTE: the dough at this point can also be frozen for up to 3 months.
When you are ready to bake, preheat the oven to 350*F. Unwrap the firm, cold dough from the parchment and slice into 3/4-1 inch discs. Put the discs on a lined cookie sheet and bake for 8-10 minutes. Allow to cool completely before icing.
For the Filling
Cream the butter on its own until light and fluffy. Combine the sugar and cocoa powder in a bowl. Alternating between the sugar mixture and the milk, whip into the butter until all ingredients are combined and you have reached your desired texture. If the frosting seems a bit stiff, add some more milk one teaspoon at a time until you reach the right consistency. For these cookies, a slightly stiffer frosting works perfectly.
Fill a pastry bag or sandwich ziploc with the frosting and snip of the corner. Pipe a generous amount of the frosting on half of the cookies. Use the other half of the cookies to sandwich. Allow to firm up in the fridge for ~10 minutes, then enjoy!!