The only excuse I have for making these shameful and nutritionally-bankrupt cookies is that I already had all of the ingredients on hand, thus making them kind of "free" and preventing the need for me to run up to the store and consume expensive fossil fuels. And interact with other human beings. After three consecutive days of meeting new people, I am feeling profoundly antisocial today.
Except for these cookies. I enjoy their company at all times.
So what we have here is another Martha Stewart recipe from her butter-laden, food porn book Cookies. Approach its pictures with extreme caution. I don't even want to show you her photo for these cookies as it is pure evil (three of them stacked and artfully askew on a celadon-glazed plate, a dewy glass of milk lurking behind them). Martha calls them Cream-Filled Chocolate Sandwiches, thereby avoiding copyright issues with Oreo, but they are indeed a homemade version of Oreos. The cream filling is nearly identical to the "stuf" found in actual Oreos, only somehow better, and the cookies are not as crisp or black but they're close. When exposed to humidity or allowed to sit in an airtight container for a while, they become a bit chewy in a way that is entirely pleasing. Make them and, trust me, you will discover ways to experiment with them.
Are they hard to make? Kind of, the first time especially, but if you soldier on you will develop a system that works for you. I've made them about four or five times over the past couple of years and finally feel that I have this recipe down.
Martha suggests that you roll these in crushed candy canes or finely chopped nuts. I would also suggest that you dip them in chocolate ganache, stud them with Kraft caramels and peanut M&Ms, and top them with a heaping scoop of ice cream and a cherry.
C'mon. Just make them and eat them.
- 1 1/4 C flour
- 3/4 C unsweetened Dutch-process cocoa powder
- 1 t baking soda
- 1/4 t baking powder
- 1/2 t salt
- 1 1/2 C sugar, plus more for flattening cookies
- 10 T (1 1/4 sticks) unsalted butter, room temperature
- 1 egg, room temperature
- vanilla cream filling, recipe follows
Preheat oven to 375. Into a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. I just whisk this stuff.
In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add flour mixture; continue beating until dough is well-combined. And it will taste delicious.
Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Incredibly, I have a scoop like this, and I was able to fit three cookies across the short edge of my parchment-lined baking sheet. The cookies do spread out, though, so don't go too nuts. If you do not have one of those scoops, roll the dough into small balls a little less than an inch in diameter (the scoop produces hemispheres, so I'm guessing on how to adjust for complete spheres...ahh, just roll them really small. Forget I said anything about hemispheres.
Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.) Here's my tip: before you begin, rub a tiny bit of the dough on the bottom of the glass, creating a slightly sticky film that sugar will adhere to. The process of flattening the cookies with a sugary glass will bring you great joy. I dunno, it brought me great joy. If you want to feel even more like Martha, you can fine-tune any rough edges on the cookies until they are perfect circles. Or not.
Transfer to oven and bake until cookies are firm, 10 to 12 minutes, rotating sheets halfway through. You truly do need to rotate the sheets, but the first time I made these my cookies were beginning to burn after 9 minutes. They do not have to be firm. They should simply look done with no real rawness in the center. They will firm up as they cool. I like to slide the parchment with the cookies off the baking sheet about a minute after they come out of the oven, and you can put the parchment/cookies on a wire rack or cool counter top. Cool completely. Have fun matching cookies so you have pairs that are equal in size.
Place cream filling in a pastry bag fitted with a coupler and pipe about 1 tablespoon of filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days. If you do not have a pastry bag and don't understand what a coupler is, just fill a Ziploc bag with the stuff, cut off one of the corners, and pipe away. My cookies look bigger than Martha's, so I went with more than a tablespoon. Do not worry, though. The recipe below makes more than enough filling. You might even be able to make Double Stuf homemade Oreos.
Makes something like 18.
VANILLA CREAM FILLING--It's bad for you!
- 1/2 C (1 stick) unsalted butter, room temperature
- 1/2 C shortening
- 3 1/2 C powdered sugar
- 1 T vanilla
With an electric mixer, cream butter and shortening until well combined. On low speed, gradually add powdered sugar and continue beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine. Set aside at room temperature until ready to use.
Please enjoy this video while you're eating the cookies.