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Oak Grove Farms's avatarOak Grove Farms

Cookies and Cream Sandwich Cookies

It's like a cookie... inside of a cookie... think about it...double cookie per bite!
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 15 finished cookies (roughly)
Ingredients Equipment Method

Ingredients
  

  • 1 cup browned butter an actual cup so be sure to weigh it out to 227g (once you have browned the butter you'll need to replace the evaporated liquid)
  • 2 cup granulated sugar
  • 1-2 tbsp molasses this is effectively making your own brown sugar! I think it is better this way but if you want to use store bough brown sugar that is fine! If you use store bought there is no need for molasses
  • 2 tsp vanilla extract
  • 2 eggs
  • 3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup Crushed Oreo Thins This worked out to be exactly one row of the family sized Oreo Thins pack! it was a heaping cup but basically, I just crushed them a few at a time until I had a cup full
  • 2 tbsp milk Since we are adding dry ingredients to this base recipe, I needed to thin out the dough a bit to make sure the cookies spread the way I wanted them to!
Drizzle
  • 8 tbsp white chocolate chips this is optional but I think a drizzle is the simplest and most delicious way to dress up a cookie

Equipment

Method
 

  1. Start by browning the butter, take your 1 cup of butter and put it in a pan on the stove. medium heat, and cook it until it browns. this will take 5-10 minutes! essentially you are browning the milk fats which adds such an irreplicable flavor! I usually make the browned butter the night before and just pop it in the fridge to cool down. You WILL need to add the evaporated liquid back to the butter (so use a scale and get the weight back to 227! I saw someone say to just add 1/4 cup extra but I have not tested that!)
  2. Next, in your stand mixer, combine the sugar and molasses. I typically eyeball this! But 1-2 TBS should be perfect (just go by color). this may need a few minutes to come together fully and you may need to scrape the bowl down (molasses is sticky)
  3. Cream the butter and (now) brown sugar together! until it is no longer grainy (3-5 minutes)
  4. Now you'll add in the eggs and vanilla. You can do it gradually if you want- I usually do not- just make sure it is fully incorporated!
  5. Next, add in the dry ingredients! It may be helpful to sift the flour (especially if you buy it in larger bags!).
  6. Finally, add in the crushed oreo thins
  7. For scooping, a 3TBS scoop is my go to. I typically fridge these overnight but feel free to bake immediately (they may spread a bit more if baked immediately so be prepared to shape them! they'll still taste amazing)
  8. Bake at 375F for 12 minutes on a parchment lined baking sheet (pull them when the edges start to get color!) The centers may look a bit glossy but they will set. The residual heat continues to cook them after they're out of the oven. I typically pull them off the sheet almost immediately - once baked and cooled you can drizzle them with white chocolate for a little fancy moment. just melt the white chocolate chips and drizzle on top! Easy Peasy
Filling
  1. the filling is as simple as it sounds! put everything in the mixer and mix until it comes together! ONE THING THOUGH- make sure the oreos are CRUSHED WELL if you are going to use a piping bag! I didn't crush mine enough and there were lots of clogs in the piping tip! you might even consider blitzing them in a food processor for a bit first

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