homemade cookies ‘n cream oreos

Name: Homemade Cookies ‘n Cream Oreos
Cook time: 10 min
Yield: 16
Cuisine: American
Ingredients: 1/3 cup(s) hershey’s special dark unsweetened cocoa powder (you can use regular unsweetened but they won’t be as “oreo” like); 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 1/4 cup(s) all-purpose flour; 1/2 cup(s) unsalted butter, softened; 2/3 cup(s) brown sugar; 1/4 cup(s) granulated sugar; 1 teaspoon(s) vanilla; 1 large egg; ## FILLING:; 1/2 cup(s) unsalted butter; 1/3 cup(s) marshmallow fluff; 1/4 teaspoon(s) salt; 1 1/4 cup(s) powdered sugar; 1 teaspoon(s) vanilla extract; 1 tablespoon(s) heavy whipping cream, for consistency (you can also use milk); 2 - of the baked and cooled cookies

11 Pinches 1 Photo

Chrystal Cackler

Huntsville, AL

Updated on Jan 23, 2016

Obtained online. http://www.crazyforcrust.com/2016/01/homemade-cookies-n-cream-oreos-recipe/

Rate

prep time

cook time 10 Min

method Bake

yield 16 serving(s)

Ingredients

1/3 cup hershey’s special dark unsweetened cocoa powder (you can use regular unsweetened but they won’t be as “oreo” like)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 large egg
FILLING:
1/2 cup unsalted butter
1/3 cup marshmallow fluff
1/4 teaspoon salt
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy whipping cream, for consistency (you can also use milk)
2 - of the baked and cooled cookies

How To Make homemade cookies ‘n cream oreos

Step 1

Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined.

Step 2

Scoop 1 tablespoon sized balls of dough onto the cookie sheets. Bake for 8-9 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Let cool completely before filling and making sandwiches. To make the filling: beat butter and marshmallow fluff in a large bowl with a hand mixer. Mix in salt, then slowly beat in powdered sugar. Add vanilla, then 1 tablespoon of cream. Pick 2 of the baked and cooled cookies and crumble them into the frosting. Beat with the hand mixer to evenly spread the crumbles throughout the filling.
Step 3

Frost half of the cookies with the frosting and sandwich with the other half. The best way to do this is to place your frosting in a gallon size ziploc bag and cut off one tip. Place a very large squeeze of frosting in the center of the bottom of a cookie, then press the top cookie on top, causing the frosting to spread to the edges. You will have just enough frosting to do all the cookies.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

Comments and reviews are disabled on unpublished recipes.

Just A Pinch Sweepstakes