These “homemade oreos” are really amazingly good. I’m not a huge fan of the original cookie that this recipe was inspired by, but several other members of my family are. This cookie is softer and sweeter and has more of a real chocolate flavor too.
I have to admit, when I first started messing with this recipe I made it several times in just one week. They are that good. My husband who is the least interested in sweets of all of us was really enjoying these even. Something about the dark chocolate combined with sweet filling. A perfect match of flavors. These are just so much better than I expected.
1 1/4 cups whole wheat pastry flour
1/2 cup cocoa powder, unsweetened
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup brown sugar
10 tablespoons butter
Preheat your oven to 375 degrees. Mix your dry ingredients and then add in the butter and egg. The dough will mix into a big sticky ball when it is ready.
Form balls of dough onto well greased or parchment paper lined baking sheets (I’ve done both ways, greased with coconut oil works just fine) and press down slightly so it flattens a bit.
Bake in the oven for 8 to 10 minutes, depending on your oven. They will crack on the edges and will need to cool down before you attempt to remove them from the sheet, as they are very flexible and fragile at first. Once cooled completely, continue on with the filling…
8 tablespoons soft butter, unsalted
2 cups powdered sugar
2 teaspoons vanilla extract
Mix vanilla filling ingredients together using a mixer and blend on high for a few minutes until it is whipped nice and fluffy.
Match up cookies by size in top and bottom pairs. You can either spoon the cream filling right into the middle of each cookie and press slighly or you can fill a ziplock or pastry bag and cut the corner off to squeeze a dollup in the center.
Note: If it is really hot where you live (like it was last time I made these, phew!) then you may need to store them in the fridge. Since the filling is all butter based it will melt when it gets hot!
This recipe was inspired by and adapted from the one in Retro Desserts by Wayne Brachman.