I don’t know if it’s just because kids are lazy these days, or if it’s our highly-sought-after placement near a busy road and a number of super-classy strip joints, but we never seem to get more than a couple of trick-or-treaters at our house. This year was no exception, and as a result we ended up with enough candy to put an entire elementary school into a sugar-fueled frenzy for at least a year.
And then we ate it all.
I don’t know which is worse, the shame from having gorged myself on cheap chocolate for the past two weeks straight, or the fact that I now am absolutely crazed for chocolate but have none to speak of in the house.
Enter the homemade Oreo-style cookie recipe.
If you’re prone to completely ruining your self-esteem with delicious food, then I recommend you stop reading right now, because these things are A-MA-ZING. Also, they’re entirely too easy, especially if you have a stand mixer.
For the cookies:
1 1/4 cups all-purpose flour
1/2 heaping cup unsweetened cocoa (the darker, the better)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar (I used 1 cup sugar, and about 1/4 cup Splenda)
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature butter (can carefully microwave for 20-30 seconds if need be)
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature butter (can carefully microwave for 20-30 seconds if need be)
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
One tiny drop red gel food dye (optional…but c’mon, who doesn’t love a hint of pink??)
Preheat oven to 375°F. Mix together the flour, cocoa, baking soda, baking powder, salt, and sugar by hand or with a stand mixer at the lowest setting. Add the butter; with paddle of stand mixer, mix till dough is a consistent, crumbly consistency. Add the egg and continue mixing until the dough comes together in a mass.
Form small, rounded teaspoons of dough into balls by hand. (They really need to be small unless you want giant cookies!) Place rounded balls on cookie sheet approximately two inches apart. Flatten each ball ever-so-slightly with your finger tips after placing them on the cookie sheet. Make two sheets of cookies. Bake for 9 minutes, rotating the sheets top to bottom and front to back after 4 minutes. Immediately remove cookies from sheets and allow to cool on a rack.
Meanwhile, to make the filling, put the butter and shortening in the mixing bowl of the stand mixer. At low speed, blend together, then gradually beat in the sugar (approximately 1/2 cup at a time, sifted) and vanilla, as well as the food dye, if desired. Beat on high speed for 2 to 3 minutes until filling is light and fluffy.
Once the cookies have cooled and the filling is finished, place teaspoon-size balls of filling into the center of one cookie. (You can use a large, round tip and pastry bag if you want, but it’s just as easy to shape the filling blob by hand.) Place a cookie of matching size on the first cookie on top of the filing. Lightly press the two cookies together to evenly spread the filling to the outside edge of the cookies. Repeat with remaining cookies. Then stuff a cookie in your mouth and prepare to never buy another bag of store-bought creme-filled cookies again!