I love Oreos. Hydrox cookies. Basically any chocolate wafers with creamy vanilla filling in the middle. And after finishing off yet another box of these delectable cookies I decided to try and tackle the challenge of making my own. No preservatives. From scratch.
The cookies come out darker than this picture; so do not mind my flash. The cookie recipe comes from My Kitchen Addiction and the filling recipe comes from Smitten Kitchen. The chocolate wafer is less crunchy than a traditional Oreo, and gets its chocolate flavor and color from cocoa powder. It balances the very sweet frosting, albeit I went a little too crazy and put way too much filling in. I would suggest having a ratio of 1:1:1. Unlike mine which was more like 1:2:1 or maybe even 1:3:1 on some… But anyways… these cookies are very satisfying and delicious! Perfect to have alongside a nice glass of cold milk and people will be so impressed they are HOMEMADE!!!! Make sure you have time to refrigerate the dough for an hour before you roll it out. Otherwise it will be way too sticky to work with.
Chocolate Wafer Cookies (makes ~36 sandwiches= 72 single cookies)
1 cup (2 sticks salted butter), softened
1 cup granulated sugar
1 teaspoon of vanilla extract
2 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon of salt
Combine butter and sugar in large mixing bowl and beat on low/ medium speed until they are both creamed together. Add in the egg and vanilla and keeping mixing until they are well incorporated.
In a separate bowl, mix all the dry ingredients (flour, cocoa powder, baking powder, salt). Slowly add the dry ingredients to the wet ingredients on low speed until everything is incorporated.
Divide the dough in half in disc shape. Wrap in plastic wrap then put it in the fridge to chill out for an hour!
After that long hour. Preheat the over to 350 degrees. Put parchment paper or some sort of baking mat on cookie pans (so they wont stick).
Take one of the discs out of the fridge and place it on a floured surface. Grab a floured rolling pin and roll out the dough to a traditional Oreo cookie thickness. Then use a floured cookie cutter to make whatever shapes you desire! Place the cookies on the lined pan and bake for 12 minutes. Then let them cool COMPLETELY. You do not want the frosting to melt off. So be patient!
Yummy Creamy Vanilla Filling (so this is the base recipe for the filling. I used 4 times the recipe… Which was way too much. I suggest making 2 times it and you can always make more or less depending on how much stuffing you prefer)
1/2 stick room temperature salted butter
1/4 cup vegetable shortening (I know you are thinking “Shortening… really?” but it helps the frosting maintain its decadent texture I promise)
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Cream butter and shortening together in a bowl and mix on low speed. Then add the vanilla. Then add the sugar slowly with ~ 1/4 cup additions. Once everything is incorporated mix on high for like 2 minutes to make sure it is smooth.
TO ASSEMBLE THE WORKS OF ART:
Using either a pastry bag to pipe or a handy knife to spread, place the frosting on one cookie then top with another! I assume you folks could have figured that out by yourself, but just wanted to make sure I led you to the delicious finish line. ENJOY.