Was it just me or were you totally excited when they announced the new cookie dough Oreo? I looked at every store I went to for a few weeks until I finally found them. Turns out they weren’t so much cookie dough Oreos as they were some strange caramel-eque flavor. They were good, they just didn’t taste like cookie dough sandwiched between two Oreo cookies. I decided to take matters into my own hands and make the cookie I so craved. It took several attempts, but I think I’ve finally developed a cookie that meets my cookie dough Oreo needs. The cookies are a bit softer than your packaged variety, but I’m absolutely in love with the texture. My friends and family thoroughly enjoyed the development of this recipe. Each batch was devoured until it was finally perfected. Go ahead and make some so you can devour your own!
Time to Make it: About 45 minutes
Yield: 2 dozen sandwiched cookies
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups sugar
10 TB butter, softened
2 large eggs
1/2 cup butter, melted
3/4 cups brown sugar, tightly packed
2 tsp vanilla
1/2 tsp salt
1 cup all-purpose flour
2-3 TB water
1/2 cup mini chocolate chips (optional)
1. Preheat oven to 375 degrees. Cover two cookie sheets with parchment paper.
2. In a food processor (or stand mixer) combine flour, cocoa powder, baking soda, baking powder, salt, sugar, butter, and eggs. Blend until the dough comes together and everything is moistened.
3. Take 1 teaspoon of dough at a time and roll into a ball. Place on parchment-lined cookie sheet and flatten slightly. Place each ball 2 or 3 inches apart. Continue making 48 balls. Cook in two batches so that each cookie sheet gets used twice.
4. Bake in the preheated oven for 9 minutes. Bake one cookie sheet at a time and place it on the center rack in the oven. Let cool for a few minutes and then slide the parchment paper off the cookie sheet onto a cooling rack and allow the cookies to cool completely. Re-line the cookie sheet for the second batch.
5. Make the filling by mixing together butter, brown sugar, vanilla, salt, and flour in a medium-size mixing bowl. Add water 1 TB at a time until the dough is the same consistency as a frosting. Stir in *chocolate chips if desired.
6. Lay out cooled cookies in rows of two. Use a piping bag and wide-mouth tip to fill one side of the cookie and use another cookie to sandwich. Or use a knife and spread the cookie dough on the cookie.
7. Store in an airtight container and enjoy with a big glass of milk.
*I found that I liked the smoothness of the cookie dough better than the added crunch of mini-chocolate chips.