Homemade Oreo Cookies Again
For my last Oreo recipe of the week, I’m featuring homemade Oreos, again. You may remember that I have made homemade Oreos before. The ones that I made last year had a spot-on filling taste, but the cookie part seemed a bit off to me. The texture wasn’t quite was I was hoping for and that totally threw it off for me.
So when I saw this recipe in my Food Network Magazine recently, I added it to my to-bake list. The main reason I chose the recipe I did last year was because I didn’t have round cookie cutters and I didn’t want deal with rolling the cookies out. Luckily, my dad got me this circle cookie cutter set for my birthday last year. I know he said I had some random things on my list that he didn’t understand how often I’d use, but let me promise you, I’ve used these little guys a BUNCH over the past year. So thanks Dad!
Another thing that makes this recipe so sweet is that I got to spend some quality time in the kitchen with my little sister L. She and my mom came to meet our baby nephew and L spent a day with me. I asked her what she wanted to do and she said bake! Of course I was excited. Our original plan was to make these cookies and then use them in a cheesecake. But then we decided we wanted to eat them the classic Oreo way, with a glass of milk.
L and I had a hard time rolling the dough to a consistent thickness. So we ended up with a variety of thicknesses in our cookies. We paired them up based on thickness and put a corresponding amount of filling in. We also didn’t pipe the filling on the top of the cookie like the recipe says. We thought the bottoms of the cookies were uglier than the tops, so we did what we thought was best.
One Year Ago: Coconut-Lime Cupcakes
Two Years Ago: Dairy Free Mac and Cheese with Broccoli and Cauliflower
See all of my Week Of Oreo Recipes here.
Yield: 30
Ingredients:
For the cookies
1 1/3 cups Dutch-process cocoa powder
1 1/2 cups flour, plus more for dusting
1/4 tsp salt
2 sticks unsalted butter, softened
2 cups sugar
2 eggs
1 tsp vanilla extract
For the filling
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups powdered sugar
2 tsp vanilla extract
Directions:
Prepare the cookies
Sift together the cocoa powder, flour and salt in a large bowl.
Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling
Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies
In a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Cookie Recipe from Food Network Magazine
Filling Recipe from Smitten Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh my word!!
Pass me a spoon! This sounds amazing, Jen!
I need this ice cream right now!
I absolutely love cookie dough ice cream and this looks like a fabulous one! I love your bowls, too 🙂
beantownbaker — June 24th, 2013 @ 3:47 pm
Thanks! They’re from Pier 1.
Wow… I’m not a cookie dough ice cream fan for the same reason, but this is amazing. How much do you think the coconut milk plays in the flavor?
beantownbaker — June 24th, 2013 @ 8:25 pm
I personally don’t find coconut milk very coconuty. I know some people do. I think you could use the cow’s milk varieties in the recipe and it would taste similar. I just have to use the coconut milk since i can’t eat cow’s milk.
I love this! Ice cream has to be my favorite dessert, this looks amazing 🙂
I made this recipe from Tracey a couple of weeks ago too (I haven’t post about it yet) – so good!!!
beantownbaker — June 27th, 2013 @ 9:11 pm
Isn’t it? It’s definitely one of my favorite ice cream recipes to date!
This sounds delicious! I’m with you–regular cookie dough ice cream is a snooze. (Unless I’m sharing a pint with someone who doesn’t mind if I go through and pick out all the goodies–but let’s be real–everyone minds!) I’ll have to try this variation–it sounds like the perfect solution!
beantownbaker — June 28th, 2013 @ 7:17 am
I agree completely – everyone does mind!
This looks amazing!!! We would love it if you would link up at our We Scream For Ice Cream linky party/giveaway:
http://www.lifewiththecrustcutoff.com/we-scream-for-ice-cream-linky-party/
Live the whole month of July.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
beantownbaker — July 3rd, 2013 @ 5:05 pm
Thanks for the link!
Cookie dough ice cream is my favorite and this recipe makes me want to buy an ice cream maker immediately! Which kind do you recommend?
beantownbaker — July 6th, 2013 @ 11:09 am
I have the ice cream maker attachment for my Kitchenaid mixer. If you don’t have a Kitchenaid mixer, I’ve heard good things about the Cuisinart ice cream maker.
I’ve never made cookie dough ice cream but am wanting to try this one. Is there a way to substitute the egg yolks or leave it out?
Thanks!
beantownbaker — April 16th, 2014 @ 6:00 pm
I would assume you could find a Philadelphia style ice cream recipe to use as the base with some brown sugar in it to give it more of a cookie dough taste. I wouldn’t recommend just leaving them out of this specific recipe though.