Copycat Oreo Chocolate Creme Cookies

Copycat BraveTart Oreo Cookies with a Chocolate Creme filling. 

These copycat Oreo cookies come from the amazing book BraveTart: Iconic American Desserts by Stella Parks. This book is filled with carefully crafted recipes to recreate all of your childhood favorites.

This book includes recipes for Nilla vanilla wafers, Fig Newtons, Nutter Butters, Thin Mints, Hostess Cupcakes, Reese's Peanut Butter Cups, and even Wonder Bread. The book also has recipes for traditional homemade American desserts, including oatmeal cookies.

There is also a recipe for Hostess Twinkies. Sadly, in a Marie Kondo moment, I gave away my Twinkie pan before buying the book! It's going to be really embarrassing when I "need" to buy another Twinkie pan.

Speaking of kitchen tools and gadgets, don't you love the pattern stamped on the tops of these cookies?

When I bought Stella's book, I also purchased this rolling pin for making these cookies. It took me two years to actually get around to using it. I'm sorry it took me so long!

Working with this dough and this rolling pin was easy once I got the hang of it.

At first the dough got caught up in the grooves of the rolling pin, but then I figured out that dusting the dough with just the right amount (lots) of cocoa powder and rolling the dough from the middle and outward, I had no problem.

First, you roll the dough out to 1/4 inch thick with a rolling that is not embossed. I adore the rolling pin with thickness rings that helps you roll out your dough to an even thickness.

Next, you sprinkle the rolled out dough with cocoa powder and then quickly roll it out again with the embossed rolling pin and cut the dough into rounds with a fluted cookie cutter.

You can also use a regular rolling pin to roll them out to 1/8 inch thick. They will still taste delicious.

I've been toying with chocolate sandwich cookies forever, including with these Mini Chocolate Sandwich Cookies, and these Homemade Oreo Cookies. 

These chocolate sandwich cookies capture the crispness and dark chocolate flavor of Oreo cookies. In addition, the filling for these cookies is pretty magical. It's made from butter that has been simmered to remove most of the water, enabling the filling to come together and harden once it has been piped onto the cookies. 

The author recommends using organic powdered sugar and has strong opinions regarding "regular" powdered sugar because it has corn starch, while organic powdered sugar has tapioca as an anti-caking agent. You can read more about it on Serious Eats. I am totally intrigued now, but because I have a ton of "regular" powdered sugar on hand, I went ahead and used it. 

Just be sure to sift your "regular" powdered sugar before using it in the filling. I added a tablespoon of cocoa powder to the filling, but you can leave it out if you want to go with the traditional white filling. 

Tips for making the filling:

The filling will be pretty thin when you mix it. I was a little freaked out thinking that I would be pouring liquid onto the cookies and that it would spill over the sides. However, once you have poured the filling into your pastry bag, it will begin to thicken quickly. It was pretty miraculous. 

In fact, you cannot prepare the filling in advance because it will become too hard. 

Other ingredients called for in this recipe: 

1. Bleached all purpose flour. I usually use unbleached flour, but bought a small bag of Gold Medal just for this recipe.
2. Diamond Crystal kosher salt. I actually had some on hand because I am an ingredient geek. If you use table salt, use half as much.
3. Lyle's Golden Syrup. I had some of this on hand too (see #2). You can substitute light corn syrup. 

This month the Creative Cookie Exchange group is making stamped cookies. Be sure to check out everyone else's cookies:

• Copycat Oreo Chocolate Creme Cookies from Karen's Kitchen Stories
• Stamped Sugar Cookies from The Spiced Life
• Passionfruit Sandwich Cookies from All That's Left Are The Crumbs

cookies, oreos, copycat, sandwich cookies

dessert, cookies

American

Yield: 45 sandwich cookiesAuthor: Karen Kerr

Copycat Oreo Chocolate Creme Cookies

ingredients

For the Chocolate Cookies

• 4 ounces (1 stick) unsalted butter, softened
• 3 1/2 ounces (1/2 cup) granulated sugar
• 3 tablespoons Lyle's Golden Syrup (or light corn syrup)
• 1/2 teaspoon baking soda
• 1/4 teaspoon Diamond Crystal kosher salt, or 1/8 teaspoon table salt
• 1/4 teaspoon coconut extract (optional)
• 5 3/4 ounces (1 1/4 cups) bleached all purpose flour
• 1 1/4 ounces (1/3 cup plus 1 tablespoon) Dutch-process cocoa powder, plus more for dusting

For the Filling

• 6 ounces (1 1/2 sticks) unsalted butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon Diamond Crystal kosher salt
• 8 1/2 ounces (2 cups sifted) powdered sugar
• 1 tablespoon Dutch process cocoa powder

instructions

To Make the Cookie Wafers

1. In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, sugar, golden syrup, baking soda, salt, and coconut extract. 
2. Mix on low until the ingredients are just combined, and then mix on medium speed for about five minutes, until light and fluffy. Scrape the bowl as needed. 
3. In another bowl, sift together the flour and cocoa powder. Sprinkle this mixture over the butter mixture while mixing on low until just combined. 
4. Remove the dough from the bowl and knead briefly by hand until you have a cohesive dough. 
5. Divide the dough in half and flatten each piece into disks. You can use the dough immediately or refrigerate it to use up to a week later (be sure to bring it back to room temperature)
6. With a rack in the middle, heat the oven to 350 degrees F. Line two baking sheets with parchment paper. 
7. Roll out one piece of the dough between two pieces of cocoa dusted parchment paper to 1/4 inch thick. Dust the top of the dough generously, and roll the dough to 1/8 inch thick with the embossed rolling pin. 
8. Using a 1 1/2 inch round fluted cookie cutter, cut the dough into rounds. Use an offset spatula to transfer the rounds to the baking sheet. 
9. Gather up the scraps and repeat. 
10. Repeat with the other disk of dough. 
11. Bake the cookies, one sheet at a time, for 15 minutes. Cool on the pan. 

To Make the Filling and Fill the Cookies

1. In a 2 quart saucepan, melt the butter over medium-low, and then cook, stirring constantly, while the butter sizzles and makes popping sounds. If you see any browning, reduce the heat to low. 
2. When the butter no longer pops, strain it into the bowl of a stand mixer. 
3. Add the vanilla, salt, powdered sugar, and cocoa powder. 
4. Mix on low until just combined. Switch the speed to medium and beat for five minutes. 
5. Transfer the filling to a pastry bag fitted with a 1/2 inch tip. 
6. Pipe a scant tablespoon onto the center of half of the cookie wafers and top with the rest of the wafers. Twist them lightly to spread the filling. 
7. Place the cookies in an airtight container and let rest for 30 minutes, until the filling is set. 
8. Store the cookies in an airtight container for up to a week. They can also be frozen. 

https://www.karenskitchenstories.com/2019/03/copycat-oreo-chocolate-creme-cookies.html

Karen's Kitchen Stories

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