I had heard that there was a new chocolate chip cookie dough filled version of the original Oreo. I hadn’t been able to find any in the local stores until finally a couple of weeks ago the A&P had them on sale. I bought two packages and brought them home thinking I would just devour them. I waited until my hubby was home, so we could try them together. Well, we were so disappointed. I wasn’t thrilled and the hubby didn’t like them. I put them in the fridge and the hubby thought they tasted a little better but he still wouldn’t buy them again. I set out to find a homemade replacement and failed but still found a really great cookie. The cookies weren’t crisp enough to replace Oreos.
This cookie is chocolatey and you get to make the filling as thick as you want it. I made them for my cousins’ visit over Labor Day Weekend and they loved them. I promise you will too. I barely had a chance to take a picture before they were gone.
Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies
Yield: 20 cookie sandwiches Cook Time: 8 minutes
- 1 1/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Chocolate Chip Cookie Dough Filling:
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 – 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips (I used Ghirardelli’s mini chips)
Step 1: Line a cookie sheet pan with parchment paper. Set aside.
Step 2: Combine the flour, cocoa powder, baking soda and salt in a large bowl. In another large bowl, beat butter on high for a minute. Scrape down sides of the bowl as needed. Beat in the sugars on medium to incorporate. Mix in egg and vanilla. Add the flour mixture and mix in on low until incorporated. Cover dough and transfer to the refrigerator and chill for 30 minutes.
Step 3: Divide dough in half and return one half to the refrigerator. For the dough that is out of the fridge, divide it into twenty equal pieces (about 2 teaspoons apiece). Roll each piece into a ball and place on the cookie sheet in 4 by 5 rows. Flatten each ball of dough and bake in a pre-heated 350 degree oven for 6 to 8 minutes. Cool on the baking sheet for 5 minutes. Cool on racks. Repeat for the remaining dough in the refrigerator.
Step 4: Since my cookies weren’t crisp enough after they were completely cool (probably due to the extreme humidity), I pre-heated the oven to 200 degrees and transferred the cookies on the racks into the oven and baked for 20 minutes and let them sit in the oven with the door open until it cooled. This made the cookies a bit crisp for a short time until the humidity took over.
Step 5: For the filling: Combine flour and salt in a medium bowl and set aside. Melt butter in a medium sauce pan on low heat. Using a wooden spoon stir the sugars into the melted butter until the butter begins to melt. Continue stirring until the sugars are mostly melted. You will be able to tell when that is by tapping the bottom of the pan with the wooden spoon – the crunching sound will be diminished. Transfer the butter mixture to a bowl and with an electric mixer, cream butter and sugar mixture for about five minutes. Mix in vanilla and then flour in small batches. Stir in milk until desired consistency is attained. Stir in chocolate chips. Let cool completely.
Step 6: Divide dough into twenty equal pieces. Match up cookies based on size. Place cookie dough between two match cookies and compress so the dough squeezes towards the edges of the cookie. Repeat for remaining cookies. Serve chilled.
Tips: Store in an airtight container in the refrigerator.