You all remember my best friend Heather (she shared with us her famous recipe for honey bran muffins earlier in the year). Well back when we were teenagers and our girl's nights were in the form of sleepovers at each other's houses, you could always count on two things: lots and LOTS of girl talk, and way too much junk food. Oreos were always Heather's favourite - it got to the point where my Mom would always have a family sized package tucked away specifically for her visits! Nowadays, I try to steer clear of store bought junk food, but I still have a soft spot for Oreos. Needless to say, this recipe has been in the back of my mind for awhile now.
It was only natural that at a girl's night at Heather's place, she and I would try making these together. It was a bit of a frankenstein recipe since we ran out of cocoa powder, but with Heather's quick thinking we subbed some bakers squares for cocoa powder. We were really happy with how it turned out and I know I'll be making these more in the future.
These cookies keep for up to a week if stored in an airtight container. They also freeze real well and taste awesome while still frozen!
- 1 cup sugar
- 2/3 cup butter
- 1 egg
- 2 squares semi sweet bakers chocolate
- 1 1/4 cups all purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 cup butter
- 1/4 cup vegetable shortening
- 2 cups icing sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cream
Pre-heat oven to 375 degrees. Cream together butter and sugar, and then add egg. Melt chocolate and add to wet ingredients - stir until smooth.
In a separate bowl, mix dry ingredients, and then add to bowl and mix until well incorporated. Roll cookies into a ball (I used 1 tbsp for the bigger cookies, and 1 tsp for the smaller cookies - the smaller cookies are closer to the size of an actual Oreo cookie).
Place the ball of dough on a parchment lined baking sheet and flatten the cookies with your hand. Cold hands really help, but if the dough starts sticking - dust your hands slightly with flour. Bake in pre-heated oven for 9 minutes. At the 4 1/2 minute mark, I like to spin the cookie sheet around so that all of the cookies bake evenly.
For cream filling:
Combine all ingredients and whip until smooth. Add approx 1 tbsp cream filling for a large cookie, and 1 tsp for a small cookie (the same size as you made the balls of dough). Roll the cream filling into a ball, and carefully squish it between two cookies.