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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Accidentally Oreos

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These were meant to be “Chocolate Birthday Cake Sandwich Cookies,” but… I took a bite out of one, and I realized I just accidentally made gourmet Oreos. I thought using clear vanilla extract in the frosting would make it sort of like Milk Bar’s chocolate birthday cake flavor, but it actually just made it very similar to Oreo filling. And the black cocoa powder in the cookies even made it extra dark, like the Oreo color. So, in my head these would be something special and unique, but they were not. I mean, they are delicious, but they’re just not what I had in my head. No complaints though.

But, these aren’t like Oreos in their texture and quality. Soft and chewy cookie, smooth frosting that isn’t just sugar paste. Chocolate chips to make it… just even better. So these are superior to Oreos in every way. They just have the same idea and flavor profile.

I made these as a test for the sandwich cookie category of the State Fair, and I think that’s a very challenging category. Because most sandwich cookies are a disaster. Bad consistency, with frosting oozing out the sides. But these work pretty well! The cookies are soft enough that they don’t make the frosting ooze out the sides, and the amount of buttercream creates the perfect balance between cookie and frosting.

Accidentally Oreos

I have to say, despite these being accidentally Oreos and not what I expected, these may have to just be my entry for the sandwich cookie category. It may be quick to call it a winner on my first attempt, but… I’ve not got a ton of time left to lock in my selections, and these are a pretty big slam dunk!

Accidentally Oreos

I also think these are even better, both in taste and consistency, if you refrigerate them and eat them cold. Just a suggestion.

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Oreo Sandwich Cookies

  • Author: Audrey
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Ingredients

Chocolate Cookies

  • 1 cup all-purpose flour
  • 2/3 cup cocoa powder (I used black cocoa powder)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter , softened
  • 2/3 cup lightly packed brown sugar, light or dark
  • 1/3 cup white sugar
  • 1 large egg
  • 3/4 cup chocolate chips

Vanilla Frosting

  • 1/2 cup unsalted butter , softened
  • 1 1/2 teaspoon clear vanilla extract
  • 1 1/2 – 2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1–2 tablespoons cream, or milk

Instructions

  1. Make the cookies: In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
  2. In a large bowl beat together the butter and sugars until no longer lumpy. Mix in the egg.
  3. With the mixer on low speed, beat the flour mixture into the butter mixture about 1/2 at a time. I typically do a few stirs by hand first to ensure the flour doesn’t spray up. The batter will be thick. Stir in the chocolate chips.
  4. Cover the bowl with plastic wrap and place in the fridge to chill for at least 3 hours or overnight.
  5. When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or baking mats.
  6. Form the dough into balls of about 1 tablespoon of batter each, or about 1 inch in diameter (about the size of a ping pong ball). Place the cookie dough balls 2 inches apart on the lined baking sheets. I like to use a cookie scoop for this. If the dough is too hard to form into balls, let it sit on the counter for 10-15 minutes to soften up first.
  7. Bake the cookies 1 sheet at a time in the middle rack of the oven for 8-10 minutes, or until the tops look just set. Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a cooling rack.
  8. Make the frosting: In a large bowl, beat the butter and vanilla extract until fluffy.
  9. Add in 1 1/2 cups powder sugar and salt. Beat on low speed, and increase to medium speed as the powder sugar starts to incorporate.
  10. Beat in the rest of the powdered sugar if needed, and the cream 1 tablespoon at a time until the desired sweetness and thickness is reached.

Notes

Adapted from Just So Toasty

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