We were invited out for both meals last Shabbos, and I wanted to bring a dessert that would elicit lots of oohs and ahhs. The only problem is that my pareve baking supplies are kind of limited. What would you do if you only had…
- 1 baking sheet
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Pyrex dish
- measuring cups & spoons
- 1 knife
- 1 fork
Just un-complicated cookies, right? Yeah, me too. But when I saw this recipe for homemade Oreos on Smitten Kitchen, I decided it was finally time to invest in a third hand-mixer. (The others are for dairy and Pesach. I do feel spoiled.)
One happy trip to Meah Shearim later, I was ready to start. And since I was only making two quick salads for seudat shlishit, I had hours with which to cookie. (Yes, that was a verb.)
In case you didn’t think so already, let me make this clear: These cookies are INCREDIBLE. Even better, they’re incredibly fun. I don’t know what it is about chocolate cookies and cream, but this is such a crowd-pleaser.
Once I had set aside enough for our Shabbos hosts, I gave my husband the green light to go at it with the others. When my mother-in-law called some time later, he proudly bragged about my baking and mentioned that, so far, he had eaten six Oreos. Which is really 12 cookies, when you think about it.
He always was my best customer.
The other thing I love about this recipe is that it’s really not hard at all. And if you have more than one baking sheet, it’ll probably go pretty quickly.
Slightly adapted from Smitten Kitchen
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 to 1¼ cups sugar
- ½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter or margarine
- 1 egg
- ½ cup (1 stick) room-temperature, unsalted butter or margarine
- 2 cups powdered sugar, sifted
- 2 tsp vanilla extract
1. Preheat oven to 375 F/190 C.
2. In a food processor or the bowl of an electric mixer (or with a bowl and hand-mixer), thoroughly combine flour, cocoa, baking soda and powder, salt, and sugar. While pulsing/mixing, add butter/margarine and the egg. Continue processing until dough comes together in a mass.
3. 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. (I didn’t do this. If you want flatter cookies, go for it.)
4. Bake for 9 minutes and set aside to cool.
5. To make the cream: Place butter/margarine in a mixing bowl and at low speed, gradually beat in the sugar and vanilla. Turn the mixer to high and beat for 2-3 minutes until light and fluffy.
6. To assemble the cookies: In a pastry bag with a ½-inch, round tip, pipe teaspoon-size blobs of cream into the center of half the cookies. (If you don’t have piping bags and tips, a spoon or knife is okay, too. The result will still be great, though less perfect.) Use the remaining cookies to top the ones with cream, matching up cookies that are equal in size and shape. Lightly press them to work the filling evenly to the outsides of the cookie sandwich.
7. Wait for the ohhs and ahhs. Enjoy!